1. The document outlines the traditional sequence of courses in a European menu, including appetizers, soup, eggs, pasta/rice, fish, meat, sorbet, joints of meat, roast, vegetables, salad, cheese, sweets, and beverages. 2. Specific dishes are then described under different courses, including preparations, accompaniments, covers, and methods of service. Examples provided are caviar, melon, pate, oysters, smoked salmon, and snails as appetizers. 3. The roles of different soup types - consommé, soupe, and potage - are explained. Common soup accompaniments are also listed.

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• Over the last 100 or so years the sequence of the European
menu has taken on a classical format of dishes. This format is
used to layout menus as well as to indicate the order of the
various courses. Although the actual courses on a menu, and
dishes within each course, will depend on the size and class of
the establishment, most follow the classic sequence. This
sequence is as follows:
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Courses French English
1. Hors-ď oeuvres Appetizer
2. Potages Soup
3. Oeufs Eggs
4. Farineux Pasta and Rice

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Courses French English
5. Poisson Fish
6. Entrée First meat dish
7. Sorbet Flavoured Ice water
8. Relevé Joints of meat
9. Rôti Roast
10. Légumes Vegetables
11. Salade Salad
12. Buffet Froid Cold buffet
13. Fromage Cheese
14. Entremets Sweets
15. Savoureux Savoury
16. Dessert Fruit
17. Beverages Beverages
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• Being of a highly seasoned and piquant nature.
• Traditionally, hors-ď oeurve were a selection of salads, fish and meats. The
selection was served onto a cold fish plate and the cover was a fish knife
and fork along with oil and vinegar as accompaniments. The cover
nowadays depends on the type of food served and its presentation.
• This course is used to manipulate the appetite for the dishes that are to
follow.
• Although the actual term “hors d’oeuvres” applies to the service of various
cold salads and morsels of anchovy, sardines, olives, prawns, etc., it also
covers whatever items are served before the soup.
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• Caviar – Roe of sturgeon fish
– Accompaniments
• Blinis (Russian Pancakes)
• Butter
• Lemon Wedges
• Sieved hard boiled eggs White and Yolk separate
• Chopped shallots
• Chopped parsley
– Cover
• Fish plate.
• Hors d oeuvre fork and knife.
– Service
• Lay the cover
• Present caviar in a caviar pot on a bed of crushed ice to the guests
• Accompaniments to be served in monkey bowls
• Hot breakfast toast or Blinis to be served on a B&B plate.

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• Chilled Melon
– Accompaniment
• Caster sugar in a dredger
• Ground ginger in a monkey bowl
– Cover
• Dessert fork and spoon
– Service
• Melon could be served on a dessert plate, cut in cubes of equal size on the
skin.
• It can also be served diced in a coupe or a nappy bowl.
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• Pâté de Foie Gras
– Accompaniment
• Hot brioche or toast
• Butter
– Cover
• Fish Plate
• Hors d oeuvre fork and knife
– Service
• Lay the cover
• Serve pate, pre-plated
• Brioche and butter to be placed on the table
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• Oysters
– Accompaniment
• Oyster cruet- Cayenne pepper
peppermill, Tabasco sauce chilli vinegar
• Half Lemon
• Brown bread butter
– Cover
• Scallop dish
• Oyster fork on the right
• Finger bowl on a B&B plate with a
napkin
– Service
• Serve oyster in a scallop dish on a bed of
crushed ice
• Accompaniment to be left on the table
• Place finger bowl on the table on the top
left corner
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• Smoked Salmon
– Accompaniment
• Lemon Wedges
• Onion rings
• Capers
• Lettuce as a garnish
• Brown bread and butter
– Cover
• Fish Plate
• Fish fork and fish knife
– Service
• Lay the cover
• Served pre plated wafer thin slices of salmon
• Should be served chilled
• Accompaniments like capers, onion ring and lemon wedges can be served as garnish
• Bread and butter to be served in a bread boat.
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• Snails
– Accompaniment
• Cubes of bread in a monkey dish
– Cover
• Snail tong and snail knife
• Finger bowl
– Service
• Lay the cover
• Present snail in an snail dish
• Place accompaniment on the table
• Place a finger bowl on the left of the cover between a napkin fold.
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• The French have three separate words for soup.
Consommé is a clear, thin broth. Soupe refers to a
thick, hearty mélange with chunks of food.
• Potage falls somewhere between the two in texture,
content and thickness. A potage is usually puréed and
is often thick, well-seasoned meat or vegetable soup,
usually containing barley or other cereal or a pulse
(e.g. lentils).
• Today, the words soupe and potage are often used
interchangeably.
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• Types of Soup and service methods
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Consommé Usually served in consommé cups with soup spoon.
These soups were once drunk from the cup using the handles
and the spoon was provided to help in eating the garnish. The
tradition continues in the use of the cup but it is now
presented at the table on a consommé saucer or underplate.
The handles on some styles of cups have become merely
representative ears. Although consommé is usually served
hot it can also be served cold or jellied.
Veloutés, crémes and purées These soups are usually eaten from a soup plate on its
underplate and with a soup spoon.
Potages, broths and bisques These are usually served in soup plates and eaten with a soup
spoon but again bowls of varying designs are also used

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• There are various accompaniments that are served with soup.
These vary as per the soup type.
– Croutons
– Grated Parmesan cheese
– Cheese Straw
– Bread sticks
– Bread rolls
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• Oeufs are the dishes made from egg. The
omelette is the most popular item, but there are
other styles of cooking and preparation of eggs
such as boiled, poached or scrambled. This
course is not included in the dinner menu.
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Oeuf sur le plat The egg is cooked in the oven in the oeuf sur le plat dish and
is then served to the customer in this dish on an underplate. A
sweet spoon and fork are used but a side knife may be given,
depending on the garnishes. A sur le plat dish is a small,
round, white earthenware or metal dish with two ears
Oeuf en cocotte The egg is cooked in the cocotte dish and served in this dish
with various garnishes. The dish is placed on a doyley on an
underplate and a teaspoon is used to eat the dish.
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• This is Italy's contribution to the courses of the menu.
It includes different kinds of rice and pasta. Pasta
dishes are spaghetti, lasagne and gnocchi. Pasta is
made from durum wheat semolina or milled durum
wheat to which water is added to form a dough. It can
be coloured and flavoured in various ways. There are
more than 200 varieties of pasta. The ingredients,
size, shape and colour determine the type of pasta.
Some examples include Spaghetti Bolognaise,
Lasagne Napolitaine and Macaroni au gratin.
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• Spaghetti
– Accompaniment
• Grated parmesan cheese
• Pepper mill
– Cover
• AP fork on the right and AP spoon on the left of the cover.
– Service
• Lay the cover
• Served in a soup plate with a dinner napkin on a dinner plate as
underliner
• Place accompaniment on the table.
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