FRENCH

CLASSICAL MENU

By :- SHOURYA PURI 4 SEM

BASKET COURSE

 AMITY SCHOOL OF ARCHITECTURE AND PLANNING

Hors-D Oeuvre

• They are of spicy in nature in order to stimulate the appetite, the term is accepted as a meaning of variety of pickled or well seasoned food stuffs . They are either served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.

• Hors-d-oeuvre can be classified into two types:1.Cold and2.Hot

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• Hors d'oeuvre can serve by Hors d'oeuvre troley :

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Cold hors d'oeuvres include the following

1. Fish roes; 2. Stuffed or jellied eggs3. Assorted salads; 4. Stuffed grapefruit5. Prawn cock tail;6. Charcuteries7. Russian Salad8. Shellfish cocktail : - prawns or shrimps on a bed of shredded lettuce

covered with tomato flavoured mayonnaise.9. Pate maison : - goose or chicken liver, cooked , sieved and well

seasoned.

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Hot hors d'oeuvres include:•Vols-au-vent, •Croquettes, •Rissoles, •Kromeskies, •Fritters, •Fritots,

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hors-d'oeuvre substitutes

• The term hors d oeuvre also covers any items which are served before the soup usually known as hors d oeuvres substitutes.

Examples of hors-d'oeuvre substitutes are:

• Caviar - the roe of the sturgeon• Shellfish cocktail - prawns or shrimps on a

bed of shredded lettuce (chiffonade) and coated with tomato-flavoured mayonnaise

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• Melon frappe- chilled melon• Saumon fumé - smoked salmon• Pate maison - goose or chicken liver, cooked,

sieved and well seasoned• Huitres - oysters• Escargots - snails• Moules mariniere - mussels in a rich, fish-flavoured

sauce• Truite fume - smoked trout• Cocktail Florida - orange and grapefruit segments

presented in the form of a fruit cocktail7

HOW TO SERVE

• They are arranged in hors-d'oeuvre dishes, on plates, or in glass dishes. Hors-d'oeuvre dishes are small and usually oblong or rectangular; at least two are used together, so that different foods can be displayed without mixing them. These dishes can be arranged in fours or sixes in a ring or some other pattern, to present the hors d'oeuvres as attractively as possible.

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POTAGE

• Soup may also act as an appetizer for the courses to come. Two types of soups are generally provided on the menu one being the clear soup(consommé) and the other a thick soup (crème, veloute, puree). Although it must be noted that the clear soup is always placed first on the menu.

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SOUP

THIN THICKCOLD SOUPS

UNPASSED PASSED

INTERNATIONAL

BROTH

VELOUTES

CONSOMME

CREAM

CHOWDER BISQUESPUREE

EXAMPLES

• Tortue Claire : - clear turtle soup• Consommé julienne : - clear soup garnished

with strips of root vegetables• Consommé celestine : - clear soup garnished

with strips of savoury pancakes.• Bisque d homard :- thick lobster- flavored soup • Crème de tomates : - cream of tomato• Soup a l oignon : - clear onion soup

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OEUF

• They are the round or oval reproductive body laid by the female of many animals, containing the developing embryo and its food reserves and protected by a shell or skin. Although the eggs of many birds, fish, and even reptiles can be used as food, the word 'egg' unqualified applies exclusively to hens' eggs.

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EXAMPLES OF EGG DISHES

• Omelette espagnole – Flat omelette with onions, peppers and tomatoes

• Omelette aux tomates : - tomato omelette• Omlette aux champignons : - mushroom

omelette• Oeuf poche florentine : - poached egg on

a bed of spinach coated with cheese sauce & gratinated

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Farinaceous/ Farineaux

• This course contains flour, or a high content of starch.

• The term is applied particularly to cereal and pulses having high content of starch.

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EXAMPLES

• Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce. Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

• Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.

• Gnocchi romaine – semolina based.• Spaghetti bolognaise – spaghetti blended

with minced lean beef with rich brown sauce

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POISSONS

Fish is soft-fibred and tender flesh which is easily digested and helps to prepare the appetite for the heavier courses to come.

Fish are classified into two broad groups, according to their skeletons:

• Cartilaginous fish (sharks, rays, dogfish, skate) and

• Bony fish (the vast majority). 16

• The method of cooking and type of fish used may vary to some extent, but will be normally be as follows: -

• Poached : - Salmon, Trout, Turbout (each with its appropriate garnish and accompanying sauce).

• Fried : - Whitebait, sole(sometimes)• Hot Shellfish : - Lobster, crayfish, Dublin

bay prawns

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SORBET

Because of the length of the French classical menu, this course is considered to be the rest between courses.

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The sorbet must therefore be able to counteract the richness of dishes already served and build up the appetite of the dishes to follow.•The sorbet is a water ice plus Italian Meringue flavored with champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an underplate with a teaspoon.•At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and sometimes the first speech was given

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RELEVES

• Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.

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• The main dish will consist any of the following: - • Saddle of mutton, baron of beef, boned sirloin,

braised ham.• Contrefilet de boeuf roti a l anglaise : - boned and

roasted sirloin of beef.• Carre d agneau roti : - roast best end of lamb• Cuissot de porc roti puree de pommes : - roast leg

of pork with apple sauce.• Gigot d agneau roti sauce menthe : - roast leg of

lamb with mint sauce

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ROTI

• Roast always contain roast game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish. The latter is placed at the top left hand corner of the cover

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Legumes to accompany main course might be

• Puree de pommes-de-terre : - creamed potatoes• Pommes sautees: - potaoes boiled in skins

peeled sliced and shalow fried.• Pommes Frites : - Deep fried potatoes.• Pommes au four: - baked jacket potato• Champignons grilles : - grilled mushrooms• Choufleur mornay: - cauliflower with a cheese

sauce.• Haricots verts au beurre: - French beans tossed

in butter

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SALADES

• Examples of salades are: -• Salade francaise : - lettuce, tomato, egg, &

vinaigrette dressings.• Salade vert: - Lettuce, watercress,

cucumber and green pepper.

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BUFFET FROID

Examples of cold buffet items are: -• Poulet roti : - Roast chicken• Caneton Roti: - Roast Duck• Mayonnaise d hommard: - lobster

mayonnaise• Galantine de volaille: - Cold chicken

coated with a chicken flavoured sauce and decorated, then coated in aspic.

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ENTREMETS

The sweet may be hot or cold.• Souffles, crepes(pancakes), coupes(ice cream dishes)• Other examples:-• Crepe suzette : - pancakes in a rich fresh orange juice

and flamed with brandy.• Ananas Flambes au kirsch: - Pineapple flamed with

cherry flavoured liquor.• Peche Melba: - Vanilla Ice cream topped with a peach

coated with a raspberry jam sauce and decorated with cream.

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SAVOUREUX

• Savouries may take the form of savoury items served hot on toast or as a savoury souffle.

• Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.

• Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast.

• Champignons sur croute: - mushrooms on toast.

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FROMAGES• All type of cheese may be offered together with appropriate

accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

• Cheddar hard England

• Edam hard Holland

• Brie soft France

• Demi-sel soft France

• Caerphilly semi-hard Wales

• Ricotta Fresh Italy

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DESSERTS

• All forms of Fresh Fruits and nuts may be served accompanied by castor sugar and salt

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BOISSONS

• Examples are: - • Coffee: - Cona, Cafetiere, Iced, Filter,

Speciality, Decaffeinated.• Tea: - Indian, Ceylon, Earl Grey,

Darjeeling, Orange Pekoe• Always remember that while compiling

menus beverages are not counted as a course.

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