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Food & Accompaniments

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Food & Accompaniments

  1. 1. Food & Accompaniments
  2. 2. Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with dishes is to improve the flavour of the food or to counteract its richness or texture.
  3. 3. HORSD’OEUVRES HOR SD’OEUVRES
  4. 4. HORSD’OEUVR’ES HOR SD’OEUVRES GRAPEFRUIT COCKTAIL: SERVED WITH: CASTOR SUGAR
  5. 5. HORSD’OEUVR’ES HOR SD’OEUVRES TOMATO JUICE: SERVED WITH: WORCESTERSHIRE SAUCE
  6. 6. HORSD’OEUVR’ES HOR SD’OEUVRES OYSTERS : SERVED WITH: CAYENNE PEPPER PEPPER MILL CHILLI VINEGAR TABASCO SAUCE LEMON WEDGE BROWN BREAD & BUTTER
  7. 7. SNAILS : SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
  8. 8. SHRIMPS: SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGES HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES
  9. 9. HAM MOUSSE: SERVED WITH: HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES
  10. 10. GULL’S EGG SERVED WITH: BROWN BREAD & BUTTER ORIENTAL SALT HORSD’OEUVRES HOR SD’OEUVRES
  11. 11. SMOKED SALMON SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGE BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
  12. 12. ASPARAGUS: SERVED WITH: HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES
  13. 13. GLOBE ARTICHOKE HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES
  14. 14. CORN ON THE COB SERVED WITH: BEURRE FONDUE HORSD’OEUVRES HOR SD’OEUVRES
  15. 15. FRESH PRAWNS SERVED WITH: BROWN BREAD & BUTTER MAYONNAISE SAUCE HORSD’OEUVRES HOR SD’OEUVRES
  16. 16. CHILLED MELON SERVED WITH: GROUND GINGER CASTOR SUGAR HORSD’OEUVRES HOR SD’OEUVRES
  17. 17. AVACADO SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
  18. 18. SHELLFISH COCKTAIL SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
  19. 19. SOUP
  20. 20. CRÈME DE TOMATE SERVED WITH: CROUTONS
  21. 21. CONSOMME SERVED WITH: DEPENDING ON GARNISH
  22. 22. FRENCH ONION SOUP SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES
  23. 23. PETITE MARMITE SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES POACHED BONE MARROW
  24. 24. POTAGE GERMINY SERVED WITH: CHEESE STRAWS
  25. 25. BOUILLABASSE SERVED WITH: THIN SLICES OF FRENCH BREAD DIPPED IN OIL AND GRILLED
  26. 26. BORTSCH SERVED WITH: SOUR CREAM BEETROOT JUICE BOUCHEES FILLED WITH DUCK PASTE
  27. 27. TURTLE SOUP SERVED WITH: BROWN BREAD & BUTTER SEGMENTS OF LEMON CHEESE STRAWS MEASURE OF SHERRY
  28. 28. FISH & SEA FOOD
  29. 29. FRIED FISH SERVED WITH: SEGMENTS OF LEMON, SAUCES: TARTARE, REMOULADE, GRIBICHE
  30. 30. GRILLED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: BEARNAISE, TYROLIENNE
  31. 31. POACHED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: HOLLANDAISE, MOUSSELINE
  32. 32. GRILLED HERRING SERVED WITH: MUSTARD SAUCE
  33. 33. POACHED SALMON SERVED WITH: HOLLANDAISE SAUCE MOUSSELINE SAUCE
  34. 34. MUSSELS SERVED WITH: BROWN BREAD & BUTTER, CAYENNE PEPPER
  35. 35. CRAWFISH SERVED WITH: MAYONNAISE SAUCE
  36. 36. COLD LOBSTER SERVED WITH: MAYONNAISE SAUCE
  37. 37. FARINACEOUS
  38. 38. SPAGHETTI SERVED WITH: GRATED PARMESAN CHEESE
  39. 39. MEAT
  40. 40. CURRY SERVED WITH: POPPADAMS, PAN CAKES
  41. 41. ROAST BEEF SERVED WITH: ENGLISH/FRENCH MUSTARD, HORSERADISH SAUCE, YORKSHIRE PUDDING, ROAST GRAVY
  42. 42. ROAST LAMB SERVED WITH: MINT SAUCE. ROAST GRAVY
  43. 43. ROAST PORK SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY
  44. 44. BOILED MUTTON SERVED WITH: CAPER SAUCE
  45. 45. SALTED BEEF SERVED WITH: TURNED ROOT VEGETABLES, DUMPLINGS, NATURAL COOKING LIQUOR
  46. 46. BOILED FRESH BEEF SERVED WITH: TURNED ROOT VEGETABLES, NATURAL COOKING LIQUOR, ROCK SALT, GHERKINS
  47. 47. CALF’S HEAD SERVED WITH: BOILED BACON, PARSLEY SAUCE, BRAIN SAUCE, SAUCE VINAIGRETTE
  48. 48. GRILLED STEAKS SERVED WITH: FRENCH/ENGLISH MUSTARD, BEURRE MAITRE D’HOTEL, POMMES PAILLE (STRAW POTATOES), WATERCRESS
  49. 49. IRISH STEW SERVED WITH: WORCESTER SAUCE, PICKLED RED CABBAGE
  50. 50. POULTRY
  51. 51. CHICKEN SERVED WITH: BREAD SAUCE, ROAST GRAVY, PARSLEY & THYME STUFING, BACON ROLLS, GAME CHIPS, WATERCRESS
  52. 52. ROAST TURKEY SERVED WITH: CRANBERRY SAUCE, BREAD SAUCE, CHESTNUT STUFFING, CHIPOLATA, GAME CHIPS, WATERCRESS, ROAST GRAVY
  53. 53. GOOSE SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY
  54. 54. WILD DUCK SERVED WITH: ORANGE SALAD, ACIDULATED CREAM DRESSING
  55. 55. DUCK SERVED WITH: ONION & SAGE STUFFING, APPLE SAUCE, WATERCRESS, ROAST GRAVY
  56. 56. GAME
  57. 57. HARE SERVED WITH: HEART SHAPED CROUTES FORCEMEAT BALLS RED CURRANT JELLY
  58. 58. VENISON SERVED WITH: CUCUMBERLAND SAUCE, REDCURRANT JELLY
  59. 59. PARTRIDGE SERVED WITH : FRIED BREAD CRUMBS
  60. 60. GROUSE SERVED WITH: HOT LIVER PASTE SPREAD ON A CROUTE
  61. 61. PHEASANT SERVED WITH: BREAD SAUCE, GAME CHIPS, WATERCRESS, ROAST GRAVY

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