EntréeEntrées s

Entrées are the sixth course of the classical French menu, after the Entrées are the sixth course of the classical French menu, after the poisson (fish) course and preceding the releve (roast) course. In the poisson (fish) course and preceding the releve (roast) course. In the Middle Ages, entrées included such items such as crystallized fruits and Middle Ages, entrées included such items such as crystallized fruits and peels, andouilettes, oyster tarts, forcemeats and cheese ramekins. peels, andouilettes, oyster tarts, forcemeats and cheese ramekins.

At a grand dinner, the entrée is either a hot dish in a sauce or a cold dish.At a grand dinner, the entrée is either a hot dish in a sauce or a cold dish.When more than one entrée is served, they must be clearly differentiated; When more than one entrée is served, they must be clearly differentiated; a distinctions were formerly made between a distinctions were formerly made between entrées volantes de boucherie entrées volantes de boucherie (meat entrées), (meat entrées), entrées d’abats entrées d’abats (offal entrées) and (offal entrées) and entrées diverses entrées diverses (various other entrées). Mixed entrées are composite dishes, such as (various other entrées). Mixed entrées are composite dishes, such as croustades and timbales.croustades and timbales.

With the trend towards simplification and reduction in the number of With the trend towards simplification and reduction in the number of courses, the entrée usually becomes the main course of a meal; modern courses, the entrée usually becomes the main course of a meal; modern menus are centered on a main dish, preceded by a starter, and followed menus are centered on a main dish, preceded by a starter, and followed by salad, cheese and dessert. by salad, cheese and dessert. The cover for an entrée is a joint knife placed on the right of the cover The cover for an entrée is a joint knife placed on the right of the cover and a joint fork placed on the left of the cover. and a joint fork placed on the left of the cover.

Today entrées may include:Today entrées may include: Vegetable preparations such as artichokes, asparagus and saladsVegetable preparations such as artichokes, asparagus and salads

Fish, shellfish and caviarFish, shellfish and caviar Terrines and patesTerrines and pates Quenelles and savoury pastries such as quiches, patties, tarts, timbales Quenelles and savoury pastries such as quiches, patties, tarts, timbales and vol-au-vents and vol-au-vents Smaller cuts of meat, poultry and game (either on or off the bone) such as Smaller cuts of meat, poultry and game (either on or off the bone) such as tournedos / medallions, escalopes, paupiettes, cutlets, chicken supremes tournedos / medallions, escalopes, paupiettes, cutlets, chicken supremes and wings.and wings.

Spine marrow (amourettes) and offals such as liver (foie), tongue Spine marrow (amourettes) and offals such as liver (foie), tongue (langue), heart (coeur), kidney (rognon), sweetbreads, brains (cervelles) (langue), heart (coeur), kidney (rognon), sweetbreads, brains (cervelles)

In theory, cold charcuterie, fish in oil or marinades, vegetable In theory, cold charcuterie, fish in oil or marinades, vegetable preparations and salads, are considered to be hors d’oeuvres.preparations and salads, are considered to be hors d’oeuvres.

Traditional Entrées

Steak Diane

Medallions of Boneless Beef Loin with Mushroom Brandy Pan Sauce served with Scallion Mashed Potato.

Traditional Entrées

Minute Steak

A minute steak is boneless beef, very thin, and is usually scored and pounded to tenderize it. Various cuts can be used for a minute steak, but most often it is a thinly sliced piece of boneless sirloin or eye of round. Because of its small size, it usually requires only a minute per side to cook, using high heat. 

Traditional Entrées

Shepherd’s Pie

This popular English dish consists of meat (cubed or ground) cooked with vegetables and gravy, which is then topped with a "crust" of mashed potatoes. If the dish is made with beef it is known as "cottage pie," while if it contains lamb, it is called "shepherd's pie." It can be made with fresh meat, but is equally good when made with left over roast beef or lamb. Serve with a fresh green salad and some crusty bread.

Traditional Entrées

Chateaubriand

May be large enough to serve a party of two, three, four or five guests.Each portion is carved into two or three slices, each approx 13mm (½ inch)

thick.

Traditional Entrées

Supreme De Volaille

These are grilled or flambéed chicken breasts and may be prepared using variations such as curry powder, other seasonings or by altering the wine and

flambé spirit.

Traditional Entrées

Entrecote Bordelaise

Peel and chop finely the shallots and garlic. Cook gently in a small pan in the olive oil, without browning.With a slotted spoon transfer the chopped shallots and garlic to the roux. Add a glass of red wine, bring gently to the boil, and simmer for 5 minutes.Finally the entrecôte. Season and oil the meat before grilling. When cooked, serve onto warmed plates, and dress with the sauce. If this summer you are planning a barbecue, and can get hold of dried winter prunings from a vineyard (sarments de vigne) as fuel, your entrecôte will have the authentic flavour of the region.

TOURNEDOS AND MEDALLIONSTOURNEDOS AND MEDALLIONS

Tournedos are also called medallions. They are cut from the thinner part Tournedos are also called medallions. They are cut from the thinner part of the trimmed fillet, approximately 3 ½ cms (1 ½ inches) and weighing of the trimmed fillet, approximately 3 ½ cms (1 ½ inches) and weighing

120 gms (4 ounces). A nice round shape is desirable.120 gms (4 ounces). A nice round shape is desirable.

Tournedos are usually served on a round crouton of bread which have Tournedos are usually served on a round crouton of bread which have been fried in clarified butter, or on a flat crouquette.been fried in clarified butter, or on a flat crouquette.

TOURNEDOS AND MEDALLIONSTOURNEDOS AND MEDALLIONS

QUENELLESQUENELLES

Quenelles are dumplings made with a spiced meat or fish forcemeat (pike Quenelles are dumplings made with a spiced meat or fish forcemeat (pike being the most popular), bound with fat and eggs, and then moulded into being the most popular), bound with fat and eggs, and then moulded into

small sausage or egg shapes and poached in boiling water. small sausage or egg shapes and poached in boiling water. Served as an entrée, with a sauce and then most often gratinated.Served as an entrée, with a sauce and then most often gratinated.

PIKE QUENELLES A LA LYONNAISEPIKE QUENELLES A LA LYONNAISE

Pike quenelles coated with béchamel sauce, sprinkled with breadcrumbs Pike quenelles coated with béchamel sauce, sprinkled with breadcrumbs and knobs of butter and gratinated.and knobs of butter and gratinated.

PIKE QUENELLES A LA FLORENTINEPIKE QUENELLES A LA FLORENTINE

The quenelles are place on a bed of spinach, coated with béchamel The quenelles are place on a bed of spinach, coated with béchamel sauce, sprinkled with grated cheese, dotted with knobs of butter and sauce, sprinkled with grated cheese, dotted with knobs of butter and

gratinated.gratinated.

QUENELLESQUENELLES

AMOURETTES AMOURETTES

Amourettes refer to the spine marrow obtained from veal and / or beef. Amourettes refer to the spine marrow obtained from veal and / or beef. Armourettes can be prepared in a number of ways.Armourettes can be prepared in a number of ways.

CROMESQUINS D’ AMOURETTESCROMESQUINS D’ AMOURETTES

Cromesquins can be prepared and serve in a number of ways.Cromesquins can be prepared and serve in a number of ways.

A LA FRANCAISE:-A LA FRANCAISE:- a mixture of marrow, mushrooms and truffles, a mixture of marrow, mushrooms and truffles, mixed with Sauce Allemande, coated with batter and deep fried. mixed with Sauce Allemande, coated with batter and deep fried.

Served with Sauce Perigueux or Sauce aux Fines Herbes.Served with Sauce Perigueux or Sauce aux Fines Herbes.

A LA POLONAISE:-A LA POLONAISE:- a mixture of marrow and mushrooms mixed a mixture of marrow and mushrooms mixed with Sauce Espagnole and enveloped in a thin unsweetened pancake, with Sauce Espagnole and enveloped in a thin unsweetened pancake,

then coated in a batter and deep fried.then coated in a batter and deep fried.Served with Sauce aux Fines Herbes or Sauce Duxelles.Served with Sauce aux Fines Herbes or Sauce Duxelles.

FRITOT D’ AMOURETTES:-FRITOT D’ AMOURETTES:- freshly poached marrow fritters freshly poached marrow fritters served with Sauce Tomate.served with Sauce Tomate.

AMOURETTES CONTD…..

TIMBALES D’ AMOURETTES

Timbale refers to a plain round high sided mould and therefore the Timbale refers to a plain round high sided mould and therefore the preparation cooked in it. It is also the name given to small preparations preparation cooked in it. It is also the name given to small preparations

moulded into darioles.moulded into darioles.

TIMBALES D’ AMOURETTES A LA ECOSSAISE:-TIMBALES D’ AMOURETTES A LA ECOSSAISE:- a mixture a mixture of red ox tongue, marrow and Sauce Allemande cooked in a timbale. of red ox tongue, marrow and Sauce Allemande cooked in a timbale.

Serve with Sauce Ecossaise.Serve with Sauce Ecossaise.

TIMBALES D’ AMOURETTES A LA NAPOLITAINE:-TIMBALES D’ AMOURETTES A LA NAPOLITAINE:- line a line a dariole mould with cooked macaroni, followed by a thin layer of dariole mould with cooked macaroni, followed by a thin layer of

forcemeat. Fill the lined mould with a mixture of marrow, mushrooms and forcemeat. Fill the lined mould with a mixture of marrow, mushrooms and tomato flavoured Sauce Demi Glace.tomato flavoured Sauce Demi Glace.

Serve with tomato enriched Sauce Demi Glace.Serve with tomato enriched Sauce Demi Glace.

AMOURETTESAMOURETTES

CERVELLESCERVELLES

Cervelles refer to the brains obtained from veal or beef.Cervelles refer to the brains obtained from veal or beef.As with amourettes, the cervelles can be cooked in a number of ways.As with amourettes, the cervelles can be cooked in a number of ways.

CERVELLE AU BEURRE NOIR:-CERVELLE AU BEURRE NOIR:- poached brains served with a poached brains served with a butter that is cooked dark brown with parsley leaves and a swill of butter that is cooked dark brown with parsley leaves and a swill of

vinegar.vinegar.

CERVELLE A LA PARISIENNE:-CERVELLE A LA PARISIENNE:- poached brains are placed in poached brains are placed in individual dishes, coated with Sauce Allemande, mushrooms and truffles. individual dishes, coated with Sauce Allemande, mushrooms and truffles.

Dotted with knobs of butter and gratinated.Dotted with knobs of butter and gratinated.

CERVELLES A L’ ITALIENNE:-CERVELLES A L’ ITALIENNE:- thin slices of raw brains are thin slices of raw brains are coated with seasoned flour and shallow fried in equal parts oil and butter.coated with seasoned flour and shallow fried in equal parts oil and butter.

Served with Sauce Italienne.Served with Sauce Italienne.

FRITOT DE CERVELLES:-FRITOT DE CERVELLES:- fritters of poached brains served with fritters of poached brains served with Sauce Tomate.Sauce Tomate.

CERVELLESCERVELLES

LANGUESLANGUES

Langues refer mainly to ox tongues.Langues refer mainly to ox tongues.

Langues taste best braised, and can be served with garnishes such as Langues taste best braised, and can be served with garnishes such as conti and flamande, and a puree of vegetables such as celery, chestnuts, conti and flamande, and a puree of vegetables such as celery, chestnuts,

turnips and fresh or dried peas.turnips and fresh or dried peas.Langues can be served with a wide range of sauces, depending on the Langues can be served with a wide range of sauces, depending on the

tastes, preferences and palates of different guests. These sauces include:tastes, preferences and palates of different guests. These sauces include:Chasseur, Duxelles, Hachee, Italienne, Perigueux, Piquant, Romaine, Chasseur, Duxelles, Hachee, Italienne, Perigueux, Piquant, Romaine,

Soubise and Tomate.Soubise and Tomate.

LANGUESLANGUES

ROGNONSROGNONS

Rognons refer to cock’s kidneys.Rognons refer to cock’s kidneys.

A favourite way to serve rognons is to poach and cool the kidneys, then A favourite way to serve rognons is to poach and cool the kidneys, then cut then open lengthwise and stuff them with a seasoned puree of either cut then open lengthwise and stuff them with a seasoned puree of either

foie gras, ham, white of chicken or truffles and equal amounts butter.foie gras, ham, white of chicken or truffles and equal amounts butter.Serve coated with a Sauce Chaud – Froid.Serve coated with a Sauce Chaud – Froid.

ROGNONSROGNONS

COEUR, FOIE & SWEETBREADSCOEUR, FOIE & SWEETBREADS

Coeur refers to the heart obtained from veal, beef and chickens.Coeur refers to the heart obtained from veal, beef and chickens.The best way to serve coeur is to season them and shallow fry or sauté The best way to serve coeur is to season them and shallow fry or sauté

them and serve them with their pan juices.them and serve them with their pan juices.

Foie refers to livers obtained from chickens, duck and goose. Foie refers to livers obtained from chickens, duck and goose. The ideal way to prepare and serve foie is to cut them into thick slices, The ideal way to prepare and serve foie is to cut them into thick slices,

season the slices and pass them through flour. Shallow fry them in butter season the slices and pass them through flour. Shallow fry them in butter or grill them.or grill them.

The shallow fried slices of foie are served in their own pan juices, while The shallow fried slices of foie are served in their own pan juices, while the grilled slices of foie are served with a Beurre Noisette.the grilled slices of foie are served with a Beurre Noisette.

Sweetbreads is the culinary term for the thymus gland (in the throat) and Sweetbreads is the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach), in calves, pigs and lambs.the pancreas (near the stomach), in calves, pigs and lambs.

Like foie they taste best when they are grilled or sautéed and served with Like foie they taste best when they are grilled or sautéed and served with a Beurre Noisette.a Beurre Noisette.

COEUR, FOIE & SWEETBREADSCOEUR, FOIE & SWEETBREADS