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French Classical Menu Amity Uty
French Classical Menu Amity Uty
FRENCH
CLASSICAL MENU
By :- SHOURYA PURI
4 SEM
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 and
2. 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 eggs
3. Assorted salads;
4. Stuffed grapefruit
5. Prawn cock-tail;
6. Charcuteries
7. Russian Salad
8. 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 cocktail
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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. 8
POTAGE
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SOUP
UNPASSED PASSED
BROTH CONSOMME
VELOUTES
PUREE
CHOWDER BISQUES
CREAM
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EXAMPLES
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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
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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
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• 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
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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
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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
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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
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BUFFET FROID
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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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