FRENCH CLASSICAL MENU :

FRENCH CLASSICAL MENU

French Classical Menu :

French Classical Menu Hors-d oeuvre Potage Oeuf Farineaux Poisson Entrée
Sorbet Releve Roti Legumes Salades Buffet Froid Entremet Savoureux
Fromage Dessert Starters Main Course Rest in course Main Course Afters
Complied by mr. viraj chavan

Hors-D OeuvreThey 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.Examples Of
Hors d oeuvres are : -Beet rootPotato SaladTomato SaladFish
MayonnaiseRussian SaladThe term hors d oeuvre also covers any items which
are served before the soup usually known as hors d oeuvres
substitutes.Caviar : - Roe of sturgeon fishShellfish cocktail : - prawns or
shrimps on a bed of shredded lettuce covered with tomato flavoured
mayonnaise.Melon Frappe : - Chilled MelonSaumon Fume : - smoked
salmonPate maison : - goose or chicken liver, cooked , sieved and well
seasoned :

Hors-D OeuvreThey 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.Examples Of
Hors d oeuvres are : -Beet rootPotato SaladTomato SaladFish
MayonnaiseRussian SaladThe term hors d oeuvre also covers any items which
are served before the soup usually known as hors d oeuvres
substitutes.Caviar : - Roe of sturgeon fishShellfish cocktail : - prawns or
shrimps on a bed of shredded lettuce covered with tomato flavoured
mayonnaise.Melon Frappe : - Chilled MelonSaumon Fume : - smoked
salmonPate maison : - goose or chicken liver, cooked , sieved and well
seasoned Complied by mr. viraj chavan

Potage :

Potage Soup may also act as an appetizer for the courses to come. Two 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. 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
Complied by mr. viraj chavan

Oeuf :

Oeuf Examples of egg dishes are: - 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
Oeuf brouille au lard : - scrambled egg with bacon. Complied by mr. viraj
chavan

Farinaceous/ Farineaux :

Farinaceous/ Farineaux Examples of farinaceous dishes are: - 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. Complied by mr. viraj chavan

Poissons :

Poissons 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. Fish is soft-fibred and tender meat which is easily digested and helps
to prepare the appetite for the heavier courses to come. Complied by mr.
viraj chavan

Examples of fish dishes are: - :

Examples of fish dishes are: - Sole meuniere : - Sole shallow fried in butter.
Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).
Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and
coated with a cheese sauce. Darne de saumon grillee, sauce bearnaise –
salmon cutlet grilled with an egg- and butter based sauce flavoured with
tarragon. Homard Newburg : - Lobster served with thickened sauce of fish
stock and cream flavoured with brandy and finished with butter. Complied by
mr. viraj chavan

Entree :

Entree Entrées are generally small, well garnished dishes which come from
the kitchen ready for service. They are always accompanied by very rich
gravy or sauce when releve follow entrée then potatoes and vegetables are
not served with the latter; if, however a releve does not follow the entrée
they would be served with the dish Examples of this type of dish are : - Poulet
saute chasseur : - saute chicken in a rich brown sauce flavoured with
tomatoes and mushroom. Supreme de volaille sur cloche – breast and wing of
chicken cooked under a cover in oven. Kebab orientale: - savoury items
cooked on a skewer. Steak Daine : - minute steak shallow fried and flavoured
with onions and mushrooms finished with red wine or cream. Chateaubriand :
- double fillet steak grilled. Complied by mr. viraj chavan

Sorbets :

Sorbets Because of the length of the French classical menu, this course is
considered to be the rest between courses 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 Complied by mr. viraj
chavan

Releves :

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. 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 legg of pork
with apple sauce. Gigot d agneau roti sauce menthe : - roast leg of lamb with
mint sauce Complied by mr. viraj chavan

Roti :

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 Complied by mr. viraj
chavan

Legumes :

Legumes At this stage the balance of the courses is gradually returning from
heavy to light. We now have a vegetable dish served only with its
accompanying sauce. Such vegetables. Such vegetables are artichokes,
asparagus & corn on the cob, with hollandaise sauce( an egg and butter
based sauce) or beurre fondue( melted butter) offered seperately, in classic
functions these legumes may be served on their own as a separate vegetable
course. Complied by mr. viraj chavan

Legumes to accompany main course might be :

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 Complied by mr. viraj chavan

SALADES :

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

& vinaigrette dressings. Salade vert: - Lettuce, watercress, cucumber and
green pepper. Complied by mr. viraj chavan

BUFFET FROID :
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. Complied by mr. viraj
chavan

ENTREMETS :

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. Bombes : - various Ice cream sweets. Complied by mr. viraj
chavan

SAVOUREUX :

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. Complied by mr. viraj chavan

FROMAGES :

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 Complied by Mr. Viraj Chavan

DESSERTS :

DESSERTS All forms of Fresh Fruits and nuts may be served accompanied by
castor sugar and salt Complied by mr. viraj chavan

BEVERAGES :
BEVERAGES 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. Complied by mr. viraj chavan