1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course. 2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned. 3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.

1. French Classical Menu

2. Classical Menu Sequence
17 Courses
1. Hors d’oeuvre (appetizer)
2. Potage (soup)
3. Oeufs (eggs)
4. Farineux (rice & pasta)
5. Poisson (fish)
6. Entrée (entry of 1st meat course)
7. Sorbet (flavoured water ice)
8. Relevé (butcher’s joints-meats carved & served)
9. Rôti (roast poultry or game)

3. 10. Légumes (vegetables)
11. Salades (salad)*
12. Buffet Froid (cold buffet)*
13. Entremet de sûcre (sweets)
14. Savoureux (savoury)
15. Fromage (cheese)*
16. Dessert (fresh fruits & nuts)
17. Boisson (beverages like tea, coffee)*

4. • Hors-d’oeuvre : Traditionally this course consisted of a
variety of simple salads but now includes items such as
pâtés, mousses, fruit, cold meats and smoked fish.
• Potages (Soup) : Includes all soups, both hot and cold.
• Oeuf (Egg): There are a great number of egg dishes
beyond the usual omelettes, but these have not
retained their popularity on modern menus.
• Farineux (Pasta, rice): Includes all pasta and rice dishes.
• Poisson (Fish) : This course consists of fish dishes, both
hot and cold. Fish dishes such as smoked salmon or
seafood cocktails are mainly considered hors-d’oeuvre
dishes and therefore would be served earlier in a meal.

5. • Entrée: Entrées are generally small, well garnished dishes
which come from the kitchen ready for service. They are
usually accompanied by a rich sauce or gravy. Potatoes and
vegetables are not usually served with this course if it is to
be followed by a main course.
• Sorbet : Traditionally sorbets were served to give a pause
within a meal, allowing the palate to be refreshed. They are
lightly frozen water ices, often based on unsweetened fruit
juice, and may be served with a spirit, liqueur or even
Champagne.
• Relevé: This refers to main roasts or other larger joints of
meat, which would be served together with potatoes and
vegetables.

6. • Rôti (Roast): This term usually refers to roasted
game or poultry dishes.
• Légume (Vegetables) : Apart from vegetables
served with the roast courses, certain vegetables
(e.g. asparagus and artichokes) may be served as
a separate course.
• Salade (Salad) :The salad course refers to a small
plate of salad that is taken after a main course (or
courses) and is quite often a green salad and
dressings.

7. • Buffet froid(Cold buffet) : This course includes a
variety of cold meats and fish, cheese and egg
items together with a range of salads and
dressings.
• Fromage (Cheese):This course includes a range of
cheeses and various accompaniments, including
biscuits, bread, celery, grapes and apples. This
course can also refer to cheese based dishes such
as soufflés.
• Entremet de sucre (Sweet) Hot and cold sweets

8. • Savoureux (Savoury): Sometimes simple
savouries, such as Welsh Rarebit or other items
on toast, or in pastry, or savoury soufflés, may be
served at this stage.
• Dessert : Fresh fruit, nuts and sometimes candied
fruits.
• Beverages : Traditionally this referred to coffee
but nowadays includes a much wider range of
beverages being generally available, including
tea, tisanes and chocolate.

9. 1) Hors D'oeuvre (Appetizer)
• Being highly seasoned and piquant in nature, this course is used to
stimulate the appetite for the meal. The term “hors d’oeuvre variés
froides” applies to the service of assorted cold salads and morsels
of anchovy, sardines, olives, prawns, pickled vegetables etc from a
rotating trolley or tray. There are also many items served hot, such
as bouchées, croquettes, fritters, etc., and these are known as hors
d’oeuvres chauds (warm appetisers).
• The course also covers whatever items are served before the soup
(hors d’oeuvre substitutes).
• Cover: Cold half plate, fish knife, fish fork
• Accompaniments: Oil and vinegar cruet

10. Vegetarian assorted hors d’oeuvres
Artichoke à la grècque— cooked in water, lemon
juice and oil with fennel, bay leaf, thyme and
coriander and serve with some of the cooking
liquid.
Beetroot Normande—Cut into batons, mix with
French dressing and garnish with batons of apple
Pickled red cabbage/olives/mushrooms/beetroot
Cole slaw—shredded cabbage, vinaigrette/mayo
Carrots Jardinière—marinated cooked batons of
carrots , French dressing.

11. Vegetarian assorted hors d’oeuvres
Cauliflower Portugaise—cauliflower florets, chopped onions
and diced tomatoes in oil with thyme and bay leaf
Celery a la Russe-- celery batons with grated horseradish
cream and mustard
Marinated mushrooms—cooked in a mixture of vinegar, oil,
garlic, thyme, bay leaf, fennel and coriander and serve with
some of the liquid
Pimento salad—green yellow and white pimentos and mix
with batons of tomato flesh and vinaigrette dressing
Russian salad-diced vegetable, mayonniase
Tomato salad

12. Non-vegetarian assorted
horsd’oeuvres
• 1. Bismark Herring- They are soused boned herring usually purchased ready for
use.
2. Roll Mops- Roll fillets into paupiettes, pack in jars, cover with vinegar and white
wine, flavour with onion rings, bayleaf and keep refrigerated for 3 to 4 days before
serving.
3. Herring à la Russe- Cut smoked fillets of herrings into thin slices, arrange on
sliced cooked potatoes and sprinkle with chopped chervil, shallots, fennel, oil and
vinegar.
4. Kilkis- These are Norwegian anchovies that are served as purchased.
5. Sardines a la crème- Sardines coat with mustard flavored acidulated cream.
Egg based-
1. Egg Aurore- Fill halves of hard boiled eggs with yolk made into a puree with
béchamel and coat with cocktail sauce.
2. Egg mayonnaise- Arrange sliced, halved or quartered egg on shredded lettuce
and mask with mayonnaise, garnish to choice.
• Examples of assorted cold hors d’oeuvre:
• Anchovies, Potato & sausage salad, fish mayonnaise, cocktail sausages.

13. Non-vegetarian classical horsd’oeuvres
Smoked salmon (Saumon fumé), - cayenne pepper, peppermill, lemon
segments, brown bread & butter
Smoked trout (Truite fumé) Smoked eel (Anguille fumé) Accompaniments
same as above, also horseradish sauce
Snails (Escargots)- brown bread & butter
Oysters (Huîtres)- Half lemon, brown bread & butter, oyster cruet: cayenne
pepper, peppermill, chilli vinegar, Tabasco
Caviar (Caviare)
Ham mousse (Mousse de jambon)
Potted shrimps
Fresh prawns (Crevettes roses)
Gull’s/ plover’s eggs (Oeufs de mouette)
Shrimp, Prawn or Lobster Cocktail (Cocktail de crevettes)
Pâté of Goose Liver (Pâté de Foie Gras)
Taramasalata

14. Vegetarian classical hors d’oeuvres
Chilled Melon (Melon Frappé)- ground ginger, castor sugar
Grapefruit (Pamplemousse)- castor sugar
Avocado (Avocado vinaigrette/aux crevettes)-brown bread &
butter
Globe artichoke (Artichaut au beurre fondu/hollandaise/ à la
vinaigrette)
Citrus Fruit Cocktail (Coupe Florida)
Asparagus (Asperges au beurre fondu/hollandaise/à la
vinaigrette)
Corn on the cob ( Maïs naturel)- beurre fondu
Tomato juice (Jus de tomate)- Worcester sauce
Fruit juice (Jus de fruit)- castor sugar

15. 2) Potage (soup)
The French have various words for soup.
1) Consommé is a clear, thin clarified meat broth and is
listed before other soups on the menu.
2) A bouillon is similar to consommé but unclarified.
3) Soupe refers to a thick, hearty mélange with chunks of
food.
4)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.

16. Thick soups can be crème, velouté, purée or bisque.
5)A crème soup is based on bechamel or finished with
cream, a velouté is based on roux, stock, egg yolk and
cream.
6)A purée is made from processed starchy vegetables
7)A bisque is based on shellfish-shrimp, lobster,
crayfish and rice.
8) Brown soups are mainly of British origin and are
usually prepared from a base of roux diluted with
stock and cooked with the addition of vegetables and
meat. They are passed and are usually garnished.

17. • Florentine-spinach
• Dubarry-cauliflower
• Doria-cucumber
• Clamart-peas
• Portugaise-tomatoes
• Princesse-asparagus tips
• Argenteuil-asparagus puree

18. • Palestine-Jerusalem artichoke
• Washington-corn
• Gumbo-okra
• Creçy-carrots
• Parmentier-potatoes
• Nesselrode-Chestnut puree
• Bresani-pumpkin
• Soubise-onion puree

19. Classic soups
• Consommé julienne- garnish of strips of vegetables
• Consommé en gelée- cold jellied consommé
• (Lobster, shrimp, prawn, crayfish) bisque
• Cream of tomato, mushroom, broccoli, celery, chicken,
asparagus. Crème de tomate is the only cream soup
served with croûtons
• Chicken or veal velouté
• Potage St Germain- Green pea soup, garnish croûtons
• Potage Germiny- Consommé thickened with egg yolks
& cream, garnish cheese straws

20. Popular regional soups
• A chowder is an American thick soup containing fish or
shellfish, especially clams, and vegetables, such as potatoes
and onions, in a milk or tomato base.
• Bortsch is a Russian or Polish duck or beef and beetroot
soup, served hot or cold. Garnished with diced meat &
turned vegetables. Served with sour cream, beetroot juice &
bouchées filled with duck paste
• A Gazpacho is a cold pureed tomato, garlic and breadcrumbs
soup from Spain .
• Avgolemono is a soup made in Greece and Cyprus with
chicken, rice, egg and lemon.

21. Popular regional soups
• Cock-a –leekie is a leek and potato soup from
Scotland is made with chicken stock, from Scotland.
• A Goulash is a Hungarian soup made with beef, pork,
paprika, peppers, tomato, potato and onion.
• A Gumbo is a traditional Creole soup from the
American South, thickened with okra pods and filé
powder.
• Minestrone is an Italian vegetable soup with pasta
and cheese. Served with grated parmesan & grilled
flutes
• Mulligatawny is an Anglo-Indian soup with meat,
vegetables and spices.

22. Popular regional soups
• A Vichyssoise is a French inspired American creamy potato
and leek soup, served with chives.
• Bouillabaisse is a hearty Mediterranean French fish stew,
served with thin slices of French bread dipped in oil &
grilled.
• A Waterzooi Belgian fish or chicken and vegetables soup.
• French Onion soup is a broth made with onions and beef,
often topped with croutons and cheese.
• Petite Marmite is a French beef, chicken & vegetable
broth garnished with turned root vegetables and diced
meat, served in an earthenware crock. Served with
grated parmesan, grilled flutes, poached bone marrow

23. Cold soups
• Ajo blanco (white gazpacho)- Spanish cold soup made of bread,
crushed almonds, garlic, water, olive oil, salt and sometimes
vinegar, usually served with grapes or slices of melon. Spain
• Borscht- duck consommé garnished with meat and turned
vegetables. Russia/Ukraine
• Chlodnik Botwina- beetroot greens, beetroot, and radishes in a
sour cream and yoghurt base with hard-boiled eggs. Polish
• Cucumber soup (Ogórkova)- Polish soup of pickled cucumbers &
potato
• Fruit soups (based on berries)- Cherry soup, Norwegian fruktsuppe,
Kissel, Bärsoppa, Nyponsoppa (Swedish rosehip soup, Russian
Kissel,

24. Cold soups
• Gazpacho- Tomatoes, cucumber, peppers. Spain
• Okroshka- cucumbers and spring onions, boiled potatoes, eggs, and
a cooked meat such as beef, veal, sausages, or ham with kvass,
garnished with sour cream. Russia
• Pistou- white beans, green beans, tomatoes, summer squash,
potatoes, and spaghetti. Southern France
• Salmorejo- tomatoes, bread, oil, garlic and vinegar. Garnished with
ham & hard-boiled eggs. Spain
• Sorrel soup- sorrel leaves, egg yolks , potatoes, carrots, parsley root,
and rice. Russia, Eastern Europe
• Sour cherry soup- sour cherry, sour cream & sugar
• Tarator-yogurt, cucumber, garlic, walnut, dill, vegetable oil, and
water. Albania/Bulgaria
• Vichysoisse- cold chicken stock, potato, onion, cream and leek. US

25. 3) Oeuf (Egg)
Oeufs are the dishes made from egg.
Preparations include boiled, en cocotte,
baked, poached, scrambled and omelettes.
This course is not usually included in the
dinner menu.

26. Egg dishes
• Omelette fines herbes- Savoury herb
omelette
• Omelette Espagnole- flat omelette with
onions, peppers and tomato
• Omelette parmentier- Omelette with diced
potatoes & chopped parsley
• Eggs en cocotte a la crème

27. • Eggs en cocotte a la reine- eggs cooked over a
base of creamed minced chicken, topped
with fresh cream
• Stuffed eggs Chimay- Hard boiled eggs filled
with mixture of yolks and duxelle, coated
with mornay sauce, sprinkled with grated
cheese and glazed in hot oven
• Eggs sur le plat Bercy-Baked eggs garnished
with chipolata sausage and tomato sauce

28. • Poached eggs florentine- poached eggs on a
bed of spinach, coated with cheese sauce and
gratinated
• Frittata- Italian dish made with eggs,
vegetables, cheese, similar to a tortilla or
spanish omelette
• Scotch eggs- boiled eggs covered with
savoury minced meat, crumbed, deep fried
and served with tomato sauce

29. 4) Farineux (pasta & rice)
This is Italy's contribution to the courses of
the menu. It includes different kinds of rice
and pasta eg: spaghetti, lasagne and gnocchi.
Pasta is made from durum wheat semolina or
milled durum wheat dough. It can cooked
and sauced in various ways. Risotto is a rice
dish based on a short grained rice such as
arborio, cooked with various ingredients.

30. • Spaghetti bolognaise-sauce with shallots,
garlic, minced beef, tomatoes & demi-glace
• Spaghetti napolitaine- sauce with garlic,
tomato concassé, topped with grated
parmesan. Variation arrabiata sauce- spicier
version (with cayenne) of napolitaine
• Canneloni milanaise-stuffed with napolitaine
sauce to which add julienne of ham, tongue,
mushrooms, and truffles

31. • Macaroni au gratin-mixed with mornay sauce,
sprinkled with cheese and gratinated
• Ravioli florentine-filled with spinach, shallots,
garlic & egg yolk mixture, coated with mornay
sauce, grated parmesan and glazed
• Gnocchi romaine- pasta made with semolina,
milk, garlic, egg yolk then tossed in butter,
mornay sauce, sprinkled with parmesan and
browned

32. • Gnocchi piedmontaise- gnocchi made from
mashed potatoes, cooked chicken puree, flour,
egg yolks, poached, tossed with butter and
sprinkled with parmesan cheese
• Penne carbonara- penne tossed in butter,
garlic, bacon and cream, topped with
parmesan
• Risotto milanese- saffron risotto with
mushrooms & tomato concassé

33. 5) Poisson
Poisson are the dishes made from fish. Fish, being soft-fibred,
prepares the palate for the heavier meats that follow.
Deep-fried or grilled fish dishes do not generally occupy a
place on the “classical dinner menu,” but are freely offered
on the shorter-coursed luncheon menu. This also applies to
the coarser members of the fish family, and the dinner menu
is usually comprised of the finer fish prepared and cooked in
the more classical manners. Ideal fish for dinner menu
compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely
seenon a menu for the evening meal are: Cod, Bass,
Haddock, Brill, Hake, and Plaice.

34. • Sole menuière- dredged in flour, shallow fried in
butter, sprinkled with lemon juice. Belle
meunière indicates addition of soft roes as
garnish
• Sole véronique-white wine sauce, garnish of
skinned muscat grapes
• Sole cubat-poached, dressed on a mushroom
puree and coated with cheese sauce
• Sole colbert-crumb fried and served with tartare
sauce or colbert butter

35. • Sole bonne femme-in white wine veloute
sauce with mushrooms
• Lobster Thermidor- lobster, white sauce,
mustard, egg yolks, brandy, stuffed into a
lobster shell topped with cheese and grilled.
• Lobster Newburg- lobster served with sauce
based on fish stock, cream, eggs, brandy,
wine, cayenne pepper and butter
• Fried fillet of plaice, tartare sauce

36. • Poached salmon, hollandaise sauce
• Grilled darne of salmon, béarnaise sauce
• Grilled herring, mustard sauce
• Pomfret Orly-batter fried and served with
tomato sauce
• Truite au bleu- fresh trout dipped in vinegar,
simmered in stock, garnished with parisienne
cut boiled potatoes, served with melted
butter and hollandaise sauce

37. Pomfret/sole recipes
• bretonne-baked, with white sauce
• au beurre noisette/noir- with nutty stage/black
butter
• Duglère-white wine and tomato veloute sauce
• Florentine-poached, dressed on spinach, coated
with Mornay sauce and glazed
• St Germain-dipped in butter, bread crumbed,
grilled, served with bearnaise sauced and
noisette potatoes
• Grillé- grilled

38. • Mornay-poached, coated with cheese sauce and
glazed
• Otero- paupiette of sole mornay served in half
baked potato shell
• Dieppoise-cooked with fish veloute, white wine,
mussels, shrimp tails, shallots, mushrooms,
cream, butter
• Bercy-poached in white wine and fumet with
chopped shallots and parley, glazed with butter
• Waleska- Baked in oven with Mornay sauce
topped with lobster tail, truffle

39. 6) Entreé
This is the first of the meat courses on a menu. It is always a complete dish
in itself. It is despatched from the kitchen garnished
and sauced in the manner in which it is intended to be served. The
“entrée” is always cooked and garnished in an artistic manner and
usually served with a rich sauce. The “entrée” can be devised of
almost anything light. This course consists of all the small cuts of
butcher’s meats, usually sautéed.

40. Rump, Entrecote and Tournedo Beefsteaks, Filet Mignons
· Lamb Chops, Lamb cutlets, Lamb noisettes
· Pork Chops, Pork cutlets
· Escallops, Granadins, Medallions, and Cotes of Veal
· Hot Souffles or Mousses (with meat)
· Bouchées (containing meat)
· Pilaf and Risottos (containing meat)
· Small cuts or portions of poultry, individually cooked, are
also served as entrées.
In first-class hotels and restaurants, all entrées are cooked,
garnished and presented for service by the sauce cook (saucier).

41. The following offal items, with their appropriate garnishes
and sauces, can also be successfully served as entrées.
· Brains (Cervelles)eg Brain cutlets
· Liver (Foie) eg Grilled liver
· Oxtail (Queue de Boeuf)
· Kidneys (Rognons) eg Steak & kidney pie, Sautéed
kidneys, Devilled kidneys
· Calves Head (Tête de Veau)
• Trips (Tripes) eg Haggis (Scottish national dish of stuffed
sheep stomach)
• Sweetbreads(thymus gland of veal/lamb)

42. Entrées
• Entrecôte bordelaise- Sirloin steak with a red wine sauce
• Steak Diane- Steak sautéed with onion, mushrooms & cream
• Steak au poivre- sauted steak served wit a pan sauce of cracked peppercorns,
shallots, cognac, butter and cream
• Steak & kidney pie
• Carpetbag steak- steak stuffed with oysters
• Beef Wellington- traditional English preparation of beef tenderloin coated with
liver pâté and duxelles, which is then wrapped in puff pastry and baked, served
with Madeira sauce
• Porterhouse steak- part sirloin, part fillet steak grilled
• Chicken Tetrazzini-mushrooms, and almonds in a butter/cream and parmesan
sauce flavored with wine, over spaghetti
• Rognons sauté turbigo- sautéed kidneys in a rich brown sauce garnished with
chipolata sausages
• Côtelettes d’agneau réforme- Lamb cutlets in a rich brown sauce, garnished with
chopped ham, tongue, mushrooms
• Grilled lamb/pork chops

43. Sautéed chicken dishes
• Chicken chasseur (Poulet sauté chasseur) - sautéed,
with demi-glace, mushrooms, tomatoes, shallots
• Chicken cacciatore (hunter’s style)-Italian recipe,
sautéed chicken with garlic, onion, tomato,
mushroom, olives and wine
• Chicken Maryland- Crumb fried chicken served with
raifort (horseradish) sauce, corn pancakes, croquette
potatoes, grilled bananas, tomatoes, bacon rashers
• Chicken Marengo- served with sauce of white wine,
garlic, parsley, tomato concasse, demi-glaze, garnished
with mushrooms, crayfish, olives, fried eggs & toast

44. Sautéed chicken dishes
• Chicken Kiev- boneless chicken breast pounded and
rolled around cold garlic butter with herbs, then
breaded and fried.
• Chicken a la King- diced chicken in a cream sauce, with
sherry, mushrooms, and pimentos, served over rice,
pasta, or buttered toast.
• Chicken cutlets Pojarski- Patties made of ground
chicken, mushrooms, bread & cream breaded and fried
in butter
• Chicken stroganoff- diced chicken (or beef) in a creamy
mushroom sauce served over flat noodles or buttered
rice

45. Meat stews
• Blanquette –stew of veal or chicken in white stock, onions, mushrooms,
carrot & thickened with liaison of egg yolk & cream
• Boeuf a la mode- beef stewed in red wine, vegetables & herbs, served hot
or cold in its own jelly
• Boeuf bourguignonnne- beef stewed in red wine with onions &
mushrooms
• Carbonnade of beef- steak stewed with beer, onions & brown stock
• Cassoulet- meats braised with haricot beans
• Coq au vin- chicken in red wine sauce with onions & mushrooms
• Daube- a method of cooking meat by braising slowly in wine & meat stock
with vegetables & herbs
• Fricassé- white stew of veal or chicken
• Goulash- Hungarian beef stew with diced onions , tomato purée, potatoes,
white stock & paprika, served with caraway dumplings
• Irish stew- stew of lamb, celery, onions, cabbage, leek, potatoes

46. Meat stews
• Lamb curry (Kari d’agneau)- lamb curried with onions and
brown stock
• Lancashire hotpot- lamb, kidney, sliced potatoes, onions &
seasoning
• Navarin-brown stew of lamb/mutton with onions, carrots,
turnips & potatoes
• Pot au feu- soup/stew of meat & root vegetables, leeks,
cabbage, potatoes, etc
• Ragoût- rich, well seasoned meat stew
• Salmis- rich game stew in which the meat is first partially
roasted, divided and then simmered in wine sauce, eg
salmis de bécasse- woodcock stew

47. Savoury pies
• Steak/ Steak and kidney pie/Steak & oyster pie
• Quiche lorraine
• Chicken and mushroom pie
• Beef Wellington
• Chicken/Lamb vol au vent
• Stargazy pie (sardines)
• Lamb/Beef empanada
• Shepherd’s pie
• Spanakopita
• Cornish pasty

48. Cold buffet
• Cold salmon (Saumon poché froid)
• Cold turbot in aspic (Turbot farci en aspic)
• Beef galantine (Galantine de boeuf)
• Cold ox-tongue (Langue de boeuf froide)
• Cold supreme of chicken (Supreme de volaille en chaud-froid)
• Chicken galantine/ballotine (Galantine / Ballotine de volaille)
• Chicken mayonnaise(Mayonnaise de volaille)
• Ham soufflé (Soufflé de jambon espagnole)
• Salmon/Chicken/Ham/Seafood terrine (Terrine de
saumon/volaille/jambon/ fruits de mer
• Home style liver pâté - Pâté de foie maison

49. Accompaniments to entrées
• Meat curry (Kari de viande)- Popadums,
Bombay ducks, mango chutney, curry tray-apples,
sultanas, sliced bananas, desiccated
coconut
• Boiled mutton-Caper sauce
• Salt beef (silverside)- turned root vegetables,
dumplings, natural cooking liquor
• Boiled fresh mutton- turned root vegetables,
natural cooking liquor, rock salt, gherkins

50. • Calf’s head- boiled bacon, parsley sauce, brain
sauce, sauce vinaigrette
• Mixed grill and grilled steaks- French and
English mustard, maître d’hôtel butter, straw
potatoes, watercress
• Irish stew- Worcester sauce, pickled red
cabbage

51. 7) Relevé
•
This is the main meat course on the menu, and
is commonly
known as the “piece de resistance.” It may
consist of joint of any of the following:
Lamb (Agneau) Chicken (Poulet)
Beef (Boeuf) Duckling (Caneton)
Veal (Veau) Fowl (Poulard)
Ham (Jambon) Pork (Porc)

52. • These joints would be cooked by the sauce
cook in a first class
hotel or restaurant, by any method except
roasting. They are
usually cooked on casserole, braise or poêle.
Generally cooked in a sauce and served with
it.

53. • Joints suitable for roasting include:
• (Beef)
• Fillet (filet de boeuf)
• Fore ribs (premier côte)
• Middle ribs (Côte de boeuf)
• Sirloin (aloyeau)
• Topside (tranche tendre)
• Rump(culotte de boeuf)
• Wing end (Côte de boeuf)

54. • (Pork)
• Leg (cuisse de porc)
• Loin (longe de porc)
• Shoulder (épaule de porc)
• (Lamb & Mutton)
• Best end (carré)
• Leg (gigot)
• Saddle (selle)
• Shoulder (épaule)
• Each dish is accompanied with its own particular sauce
and salad.

55. • Accompaniments to roasted meats:
• Beef: french and english mustard, yorkshire
pudding, horse-radish sauce
• Lamb- Mint sauce or mint jelly
• Mutton saddle or leg- red currant jelly
• Mutton shoulder- onion sauce
• Pork- sage and onion stuffing, apple sauce

56. Vegetarian entrées
(often contain legumes, lentils, beans, nuts & edible
seeds, cheese, tofu, mushrooms, meat analogues
to compensate for meat)
Eggplant Parmesan
Eggplant, zucchini, parmesan lasagna
Barley, beans and feta cheese stuffed artichokes
Walnut broccoli pesto penne
Fennel, roasted red pepper and goat cheese flan
Lentil almond loaf
Butternut squash macaroni and cheese

57. Vegetarian entrées
Roasted nut loaf/ Nut vegetable roast
Ratatouille with rice/pasta
Turkish Imam bayildi- braised stuffed eggplant
Spanakopita-Greek spinach feta in phyllo pastry
Chili sin carne-made with beans instead of meat
Chile relleno- chile pepper stuffed with cheese, deep-fried
Stuffed- onions, tomatoes, peppers, zucchini, eggplant,
courgette, cabbage, vine leaves
Flans, quiches, vol au vents, pies, pastas, rice with
vegetarian ingredients

58. Vegetable accompaniments to meats
• Eggplant- egyptienne, fried, Provencal
• Broccoli- buttered, amandine
• Brussels sprouts-anglaise, buttered
• Carrots- buttered, glazed, creamed
• Cauliflower-creamed, au gratin, Milanese,
polonaise
• Courge (Vegetable marrow)- stuffed, Provencal
• Cucumbers- stuffed, creamed

59. • French beans- buttered
• Peas- buttered, flamande, française
• Pimentos (bell peppers)- stuffed, sautéed
• Spinach- creamed, au gratin,
• Braised- celery, cabbage, endive, onions, leeks
• Grilled-mushrooms, tomato,
• Sauté- Brussels sprouts, onions, mushrooms,
spinach

60. Potatoes to accompany meats
• Parsley, matchstick, Anna, straw, boulangère,
brioche, château, chips, croquettes, Dauphine,
fondantes, gaufrette, gratin savoyarde, lorette,
maître d’hôtel, marquise, mint, noisette,
parisienne, robert, St Florentine, soufflé

61. • Allumettes- match size, deep fried
• Anna- sliced, pressed, baked in mould
• Au four- Baked in their skins
• Boulangère- sliced, with sliced onions, moistened with stock & baked
• Château- turned to olive size, blanched & roast in butter
• A la crème- diced potatoes cooked in milk & butter
• Dauphine- choux paste & duchesse potato mixture shaped between
spoons & deep fried
• Delmonico- raw diced potatoes cooked in milk, browned with
breadcrumbs
• Duchesse- pureed with egg yolk & piped out
• En purée- mashed
• Flamande- shaped as chateau, cooked with small onions & carrots in white
stock

62. • Hongroise- paprika flavoured roundels with sweated, chopped
onion cooked on consommé, finished with chopped parsley
• Lyonnaise- Sautéed with onions
• Macaire- puree from jacket potatoes, shaped like fish cakes and
shallow-fried
• Marquise- duchesse potatoes flavored with tomatoes
• Paille- straw potatoes, deep-fried
• Parmentier- cubed, blanched & roasted
• Persillées-Steamed or boiled, tossed in butter with chopped parsley
• Pont-neuf- thick-cut, deep fried
• Soufflées- rectangular slices deep fried twice to balloon them up
• Vapeur- turned to château size & steamed

63. 8) Sorbet
This course is a rest between courses. It
counteracts the previous dishes, and
rejuvenates the appetite for those that are to
follow. Normally served between the releve and
the rôti. It is a frozen dessert made primarily of
fruit juice, sugar, and water, and also containing
milk, egg white, or gelatin. Russian or Egyptian
cigarettes are often passed around during this
course.

64. Rôti (Roast poultry
• Roast accompaniments besides roast gravy:
• bread sauce, parsley and thyme stuffing,
bacon rolls, game chips, watercress
• Duck- sage & onion stuffing, apple sauce,
watercress
• Goose- sage & onion stuffing, apple sauce
• Turkey- cranberry sauce, bread sauce,
chestnut stuffing, chipolatas, game chips,
watercress

65. Roast game
Game birds- Woodcock, pheasants, grouse, partridge, wood
pigeon, black grouse, thrush, black bird, ortolan bunting,
plover, wild turkey etc.
Game animals-roebuck, reindeer, wild boar
• Wild duck- orange salad, acidulated cream dressing
• Hare- heart shaped croûtes, forcemeat balls, red currant
jelly
• Venison- Cumberland sauce, red currant jelly
• Partridge/grouse/pheasant-fried breadcrumbs, hot liver
paste spread on a croûte, bread sauce, game chips,
watercress
(Cumberland sauce combines redcurrant jelly, port wine,
orange juice & lemon juice)

66. 10) Legume
These are vegetable dishes that can be served
separately as an individual course or may be
included along - with the entrée, relevé or roast
courses. Some examples are
• Cauliflower mornay/polonaise
• Asparagus with beurre fondu/hollandaise
• Steamed corn on the cob with beurre fondu
• Baked jacket potato
• Eggplant parmesan

67. Classic salads
• à la française- lettuce hearts, beetroot, tomatoes, hard
boiled eggs, tarragon vinaigrette
• Allemande- diced apples, potatoes, gherkins, smoked
herrings, onion, chopped parsley, beetroot, vinaigrette
• Archiduc- julienne of beetroot, endive, truffle, potato,
vinaigrette
• Augustin- Cos lettuce heart, french beans, quartered
tomatoes, hard-boiled eggs, green peas, mayonnaise
• Carmen- pimentoes, diced chicken, peas, rice, mustard
& tarragon vinaigrette

68. • Chicago- tomatoes, asparagus tips, French beans,
sliced foie gras, carrot julienne, mushrooms,
mayonaisse
• Cressonière- Sliced potatoes, hard-boiled egg,
watercress, chopped parsley, mayonnaise
• Dalila-Bananas, apples, celery julienne,
mayonnaise
• Demi-deuil- lettuce hearts, strips of truffle &
potato, vinaigrette
• Elenora- cos lettuce heart, artichoke bottom,
asparagus points, mayonnaise

69. • Eve- scooped apple filled with dices of apple,
pineapple, banana, acidulated cream dressing
• Fanchette- chicken & truffle julienne, mushrooms,
chicory, vinaigrette
• Florida- lettuce hearts, orange quarters, vinaigrette
• Gauloise- cos lettuce hearts with strips of nuts,
mayonnaise
• Indienne- rice, asparagus, pimento julienne, diced
apples, curried cream dressing
• Japonaise- diced fresh fruit, fresh lettuce in half
orange, acidulated cream

70. • Jockey-Club- asparagus tips, truffle julienne,
lettuce hearts, mayonnaise thinned with
vinaigrette
• Légumes- diced potato, chopped french beans,
green peas, cauliflower, vinaigrette
• Lorette- lamb’s lettuce, beetroot strips, celery
root, vinaigrette
• Louisette- cos lettuce heart, quartered tomato,
skinned pipped grapes, vinaigrette
• Mimosa- lettuce hearts, orange fillets, grapes,
bananas, acidulated cream

71. • Niçoise- french beans, tomatoes potatoes,
anchovies, olives, capers, lettuce, vinaigrette
• Rachel- celery, potato, truffle, artichoke bottoms
in srtips, asparagus points, mayonnaise
• Salade à la russe/Salade Olivier/Macedoine
mayonnaise- diced potato, carrots, turnips,
french beans & peas in mayonnaise
• Mesclun- traditionally chervil, arugula, leafy
lettuces and endive in equal proportions
• Coleslaw- shredded raw cabbage, carrot
(optional), vinaigrette

72. International salads
• Waldorf(US)- diced celeriac or celery, apples,
walnuts, mayonnaise
• Caesar(US)-Romaine lettuce, garlic croutons,
egg, parmesan cheese, olive oil, lemon juice
• Caprese(Italy)-Slices of tomato & buffalo
mozzarella, basil, olive oil

73. • Panzanella(Italy) sliced bread and fresh
tomatoes flavored with basil, olive oil, and
vinegar
• Greek salad (Horiatiki)- wedges of tomatoes,
cucumber, green bell peppers, red onion,
sliced or cubed feta cheese, and kalamata
olives, olive oil.

74. 11) Entremet de sucre
Eggless sweets
Apple/Pear/Cherry pie- shortcrust tart in which the principal filling ingredient is fruit. It is sometimes
served with whipped cream or ice cream on top
Apple/Pear crumble-stewed fruit topped with a crumbly mixture of butter, flour, and sugar
Brown Betty- made with bread crumbs (or bread pieces, or graham cracker crumbs), and fruit, usually
diced apples, in alternating layers & baked
Cobbler- fruit filling poured into a large baking dish and covered with a batter, biscuit, or pie crust
before being baked. Unlike a pie, cobbler does not contains a bottom crust.
Gooseberry fool- English dessert generally made by mixing puréed fruit, whipped cream, sugar
Summer/rice/tapioca pudding
Blancmange- sweet made with milk or cream, sugar & cornstarch
Peach Melba- peach halves on vanilla ice cream , coated with raspberry sauce. Created by Auguste
Escoffier in 1892, named after Dame Nellie Melba, famous Australian opera singer (variation
Peach Alexandra-substitute sauce with strawberry purée)
Pear Belle Hélène- ice cream with poached pear and hot chocolate sauce & crystallised violets. It was
created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques
Offenbach
Pears poached in red wine
Rødgrød- Denmark/Germany - red summer berries cooked with sugar, potato starch, moulded, cooled
and served with cream

75. Flambé sweets
Fruit flambé- banana, pear, peach, pineapple
Cherries Jubilee- cherries and liqueur (typically Kirschwasser), which is
subsequently flambéed, and commonly served as a sauce over vanilla ice
cream.
Strawberries Romanoff- strawberries steeped in orange juice, sometimes
flamed with brandy or liqueur and served with cream or ice cream
Bananas Foster- flamed bananas with vanilla ice cream, with the sauce made
from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
Baked Alaska- Omelette surprise/norvégienne- sponge cake covered with ice
cream, meringue & often flamed with alcohol before serving
Crêpes suzette- thin pancakes in orange butter sauce, flamed with brandy
and orange liqueur like Grand Marnier

76. Sweets with egg
Vanilla/Lemon/Pineapple/Chocolate soufflé- made lighter
with stiffly beaten egg whites, dessert soufflés may be
baked, chilled or frozen
Pineapple upside-down cake
Fruit and rice condé- rice, egg yolk, milk and cream pudding
with fruit such as apricots or pears
Charlotte- Bread, sponge cake or biscuits/cookies are used to
line a mold, which is then filled with a fruit puree or
custard.
Cheesecake- dessert consisting of a topping made of soft,
fresh cheese usually on a crust or base made from hard
biscuits pastry or sponge cake and flavored or topped with
fruit, nuts, fruit sauce. It may also be baked.

77. British sweets
• Queen of Puddings- traditional British dessert, consisting of a baked, breadcrumb-thickened
mixture, spread with jam and topped with meringue
• Bakewell pudding- English dessert commonly consisting of a flaky pastry base with a layer of sieved
jam, topped with an egg and almond paste filling
• Treacle sponge pudding- English dessert consisting of a steamed sponge cake with golden syrup
cooked on top of it, sometimes also poured over it and often served with hot custard
• Fruit trifle- English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly, and
whipped cream
• Queen of Puddings- traditional British dessert, consisting of a baked, breadcrumb-thickened
mixture, spread with jam and topped with meringue
• Bakewell pudding- English dessert commonly consisting of a flaky pastry base with a layer of sieved
jam, topped with an egg and almond paste filling
• Treacle sponge pudding- English dessert consisting of a steamed sponge cake with golden syrup
cooked on top of it, sometimes also poured over it and often served with hot custard
• Bread and butter pudding- baked pudding of layers of sliced buttered bread in an oven dish into
which an egg and milk/cream mixture is poured.
• Fruit trifle- English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly, and
whipped cream

78. French sweets
• Gâteau Mont blanc- chestnut puree on top of meringues, finished with whipped cream
• Gâteau St Honoré- named after the patron saint of French bakers and pastry chefs, it is a circle of
puff pastry at its base with a ring of choux pasrty piped on the outer edge. After the base is baked
small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of
the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped
cream using a special St. Honoré piping tip.
• Gâteau Alcazar- almond & apricot cake
• Chocolate éclair- oblong choux pastry filled with cream and glazed with chocolate
• Tarte Tatin- upside down apple tart, created accidentally by French sisters Stephanie & Caroline
Tatin in the 1880s.
• Baba au rhum- cake leavened with yeast and soaked in a rum based syrup
• Mousse au chocolat- chocolate mousse
• Omelette a la confiture- Jam omelette
• Omelette au rhum- omelette dredged with sugar & flamed with rum
• Gâteau Mille feuille- literally “Thousand layer cake” 3 puff pastry layers sandwiched with pastry
cream, whipped cream or jam, dusted with sugar on top
• Paris-Brest is a French dessert, made of choux pastry and a praline flavoured cream
• Clafoutis- baked French dessert of black cherries and batter, dusted with powdered sugar

79. French sweets
Crêpes Normande- filled with apple purée
Oeufs à la neige- aka île flottante (floating island) meringue prepared from whipped egg whites, sugar
and vanilla extract then quickly poached, floating on crème anglaise (a vanilla custard).
Charlotte russe- Invented by the French chef Marie-Antoine Carême (1784–1833), who named it in
honor of his former employer George IV's only child, Princess Charlotte , and his current, Russian
employer Czar Alexander I (russe being the French word for "Russian"). It is a cold dessert of
Bavarian cream set in a mold lined with sponge fingers
Crème caramel (aka flan in Spanish)- custard dessert with a layer of soft caramel on top, cooked in a
bain marie
Crème brûlée- also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a
rich custard base topped with a contrasting layer of sugar burnt under a salamander or using a
blowtorch
Croquembouche (piece montee) traditional dessert in French cuisine, its name comes from the French
words croque en bouche, meaning 'crunch in the mouth'. It's a form of choux pastry that is
generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with
threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons.
Sometimes it may also be covered in macaroons or ganache. It is traditionally served during
wedding reception.

80. Italian sweets
• Cannoli- (Italy)tube-shaped shells of fried pastry
dough, filled with a sweet, creamy filling usually
containing ricotta.
• Zabaione- warm Italian dessert made with egg
yolks, sugar & Marsala wine
• Tiramisu- lit. "pick me up" or "lift me up") is an
Italian dessert. It is made of sponge cake(Italian:
Savoiardi) dipped in coffee, layered with a
whipped mixture of egg yolks and mascarpone
cheese, and flavored with Marsala wine and
cocoa

81. Austrian/German sweets
• Sachertorte- chocolate Savoy cake filled or spread with apricot jam then
covered with chocolate icing, traditionally served with whipped cream and
a cup of coffee. Invented by Austrian Franz Sacher in 1832 for Prince
Wenzel von Metternich in Vienna, Austria.
• Linzertorte- Austrian short, crumbly pastry made of flour, unsalted butter,
egg yolks, lemon zest, cinnamon and lemon juice, and ground almonds or
hazelnuts or walnuts or almonds, covered with a filling of redcurrant jam
• Apfelstrudel/Apple strudel - Of Austro-Hungarian origin, it consists of an
oblong strudel pastry jacket with a filling of cooking apples, sugar,
cinnamon, raisins, and bread crumbs. It is traditionally served in slices,
sprinkled with powdered sugar
• Black Forest cake- English names for the German Schwarzwälder
Kirschtorte, consists of several layers of chocolate cake soaked with kirsch,
with whipped cream and cherries between each layer. Then the cake is
decorated with additional whipped cream, maraschino cherries, and
chocolate shavings

82. • Key Lime Pie- American dessert made of Florida Key lime juice, egg
yolks, and sweetened condensed milk in a pie crust
• Pumpkin pie- traditional pie filled with pumpkin based custard,
eaten during the fall and early winter, especially for Thanksgiving
and Christmas in the United States and Canada.
• Pavlova- made by beating egg whites to a very stiff consistency
before folding in caster sugar, white vinegar, cornflour, and
sometimes vanilla essence, and slow-baking the mixture, similarly
to meringue, topped with whipped cream and fresh fruit. Popular in
Australia & New Zealand, named after Russian ballet dancer Anna
Pavlova.
• Baklava- Turkish rich, sweet pastry made of layers of filo pastry
filled with chopped nuts such as pistachios or walnuts and
sweetened with flavoured syrup or honey.

83. 12) Savoureux (savouries)
On lunch and dinner menu savoury is served
as an alternative to sweet, while in a banquet
it may be a course on its own coming between
the sweet and the dessert. In an à la carte
menu the savouries are listed in a section on
their own.

84. Savouries may be served on toast, in tartlettes,
barquettes, in bouchées,flans, omelettes or
soufflé. Fromage (Cheese) is an alternative to
the savoury course, and may be served before or
after the sweet course, in a side plate with a
side knife & sweet fork. It is usually served with
cruet, butter, castor sugar (for cream cheeses)
crackers and occasionally watercress, spring
onions, radishes, celery. Gouda, Camembert and
Cheddar are some examples of cheese.

85. Savouries
• Cover, Accompaniments & Service
• Cold/warm fish plate, side knife, sweet fork
• Cruet, cayenne pepper, peppermill, worcester
sauce(for meat savouries)
• Serve cold items first, then warm.
• Bouchées:Small pastry cases, a larger version is
called vol-au-vent
• Eg Bouchée Indienne- curried shrimps, chutney

86. Examples of savouries
• Savouries on toast- anchovies, sardines, roe,
haddock, marrow, mushrooms
• Welsh rarebit-Seasoned bechamel, beer, cheddar
cheese & egg yolk sauce poured over toast
fingers and glazed. When garnished with poached
egg it is a Buck rarebit
• Savoury pie/flan- Quiche lorraine
• Savoury soufflé-mushroom, spinach, sardine,
salmon, anchovy, haddock, avocado, cauliflower,
cheese
• Omelettes- parsley, anchovy, cheese, fines herbes

87. Examples of canapés
• Baron- sliced fried mushrooms, grilled bacon, poached bone
marrow
• Ritchie- creamed haddock, slices of hard boiled egg
• Quo Vadis- grilled roes garnished with mushroom heads
• Nina- half small grilled tomato, mushroom head, pickled walnut
• Charlemagne- shrimps in curry sauce
• Ivanhoe- creamed haddock on toast garnished with pickled walnut
• Angels on horseback- poached oysters wrapped in streaky bacon,
grilled on skewer
• Devils on horseback- stoned, cooked prune, stuffed with chutney,
sprinkled with cayenne, wrapped in streaky bacon, grilled on
skewer, aka Toast Menelik

88. Examples of croûtes
• Derby-spread with ham puree and garnished with
pickled walnut
• Windsor- spread with ham puree and garnish
with small grilled mushroom
• Diane- fried chicken livers wrapped in streaky
bacon, grilled on skewer
• Scotch Woodcock- scrambled egg garnished with
trellis of anchovy and studded with capers

89. Tartlets (round) & Barquettes (oval) of
short crust pastry:
• Charles V- soft roe mixed with butter, covered
with cheese soufflé mixture & baked
• Favorite: filled with cheese soufflé mixture &
slices of truffle, garnished with slices of
crayfish tails or prawns
• Haddock- diced haddock in curry sauce,
sprinkled with breadcrumbs & gratinated

90. 13) Dessert
Dessert is a course that typically comes at the
end of a meal. The French word desservir means
"to clear the table." This is the fruit
course usually presented in a basket and placed
on the table, as part of the table decor, and
served at the end of the meal. All forms of fresh
fruit and nuts may be served in this course:
apples, pears, bananas, oranges, mandarins,
tangerines, grapes, pineapples, figs, dates,
almonds, walnuts, pistachios, brazil nuts,
pecans, macadamia nuts

91. • Cover:
• Dessert plate, fruit knife, fruit fork, finger
bowl, napkin, spare side plate for peels &
shells, nutcracker for whole nuts. A spare
finger bowl may be offered for rinsing grapes
• Accompaniments- salt for nuts, castor sugar
dredger for fruit

92. Boisson (Beverage)
• Includes non-alcoholic beverages. For formal
meals coffee is served in the end. This is drunk
from a demi-tasse. Confectionery known
variously as petit four, friandise or mignardise;
including cookies, meringues, macaroons,
small iced cakes, dried sugared fruit & nuts,
chocolates may be offered. Alcoholic
beverages like fine old brandies and liqueurs
may also be presented along with cigars &
cigarettes.