This document provides recipes for a 17 course French classical menu. The menu includes hors d'oeuvres, soup, eggs, pasta, fish, meat entrées, sorbet, roast, vegetables, salad, cold appetizers, sweets, cheese, and beverages. Recipes include mozzarella puffs as an hors d'oeuvre, green soup, coddled eggs, lemon pasta, glazed salmon with rice, grilled pork chops, strawberry sorbet, grilled lamb chops, pork roast, baked potato, garden salad, and roast chicken. Each recipe lists ingredients and preparation instructions.

2. 1)Hors d'oeuvre
2)Potage
3)Oeufs
4)Farineaux
5)Poisson
6)Entrée
7)Sorbet
8)Releve
9)Roti – Roast
17 COURSES OF FRENCH CLASSICAL
MENU:-
10)Legumes
11)Salade
12)Buffet Froids
13)Entremets
14)Savoureux
15)Fromage
16)Dessert/ Desservir
17)Beverage/ Café

3. Hors d'oeuvre Dishes:-
Mozzarella Puffs

4. Mozzarella Puffs:-
 INGREDIENTS:-
 71/2 biscuit dough
 1 tsp dried oregano
 3 mozzarella cheese
 2 tbsp pizza sauce
 Total Time:-20 mins
PREPARATION:-
1) Preheat oven to 375 degrees F (190 degrees C).
2) Make an indentation in the top of each uncooked biscuit. Fill
indentations with oregano and a mozzarella cube. Pinch the dough around
the mozzarella cubes.
3) Place the biscuits, pinched side down, on a medium, ungreased baking
sheet. Cover with pizza sauce.
4) Bake in the preheated oven 10 to 12 minutes, or until golden brown.

5. Potage:-
GREEN POTAGE:-

6. GREEN POTAGE:-
 INGREDIENTS:-
 1/4 cup sliced scallion
 1/3 cup butter
 2 cups diced raw potatoes
 1 teaspoon salt
 2 cups chicken broth
 1/2 bunch water cress
 1 cup spinach leaves, lightly packed
 2 cups lettuce leaves, torn into small pieces
 Chopped chives or Sour cream and paprika
PREPARATION:-
1)Cook scallions in butter for about (5)minutes over moderate heat, stirring frequently.
Add potatoes, salt, and chicken broth. Bring to boil and cook, covered, for 10 minutes.
2)Add the water cress in coarse pieces, spinach leaves, and torn up lettuce. Continue
cooking until potatoes are tender, about 5 minutes longer. Strain off about 1 cup of
broth.
3)Place vegetables and remaining broth in blender. Cover container and turn on blender.
Blend until smooth, add remaining broth and reheat. Served garnished with chopped
chives, or sour cream sprinkled with paprika.

7. Oeufs:-
Oeufs en Cocotte (Coddled Eggs)

8. Oeufs en Cocotte (Coddled Eggs):-
 INGREDIENTS:-
 About 1 tablespoon softened or melted butter
 4 large eggs, at room temperature
 4 tablespoons heavy cream
 Kosher salt
 Black pepper, freshly cracked
 Parsley, minced, or other fresh herbs
 Flaky sea salt
PREPARATION:-
1)Preheat the oven to 350°F. Bring a teakettle filled with water to a boil. Brush the
interior of 4 4- to 6-ounce ramekins with butter (divided evenly between them).
Crack an egg into each ramekin. Top each egg with 1 tablespoon of cream and a
pinch of salt and pepper.
2)Place the ramekins in a casserole dish. Carefully pour boiling water into the
casserole dish until it reaches halfway up the sides of the ramekins. Bake the eggs
until the yolks are just barely set — the eggs will continue to cook due to carryover
cooking, about 18 to 22 minutes.
3)Sprinkle with parsley, if using, and serve with flaky sea salt.

9. Farineux:-
Spaghetti with Lemon Sauce

10. Spaghetti with Lemon
Sauce:- INGREDIENTS:-
 1 pound/457 g spaghetti
 1 clove garlic, for rubbing 2 lemons
 5 tablespoons/74 ml extra-virgin olive oil Salt
 1 cup/235 ml finely grated Parmigiano cheese
 plus extra for sprinkling
 Bunch fresh flat-leaf parsley
 leaves picked and chopped
PREPARATION:-
1)Place the spaghetti in a pot of boiling salted water and stir immediately to
prevent the strands from sticking. Cook the spaghetti to 'al dente'.
2)Cut the garlic in half and rub the exposed area along the interior of a large
serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl.
Discard the garlic. Add the freshly squeezed lemon juice and
3)slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients
have emulsified. Mix in the salt and Parmigiano cheese.
4)When the spaghetti is 'al dente', drain and add to the serving bowl. Mix
the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with
Parmigiano cheese, fresh parsley and lemon zest. Serve immediately

11. Poisson:-
Glazed Salmon With Broccoli Rice

12. Glazed Salmon With Broccoli Rice:-
 INGREDIENTS:-
 1/4 cup brown sugar
 2 tablespoons low-sodium soy sauce
 1 cup long-grain white rice
 1 head broccoli, florets only, chopped 2 cups
 4 pieces skinless salmon fillet
 1 large red onion, cut into 1/4-inch-thick wedges
 1 tablespoon olive oil
PREPARATION:-
1)Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice according to the package directions, stirring in the broccoli during
the last 3 minutes.
2)Let the rice and broccoli stand off the heat until the broccoli is tender, about 5
minutes. Fluff with a fork.
3)Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the
oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
4)Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy
sauce glaze over the fish during the last 2 minutes of cooking.
5)Serve the salmon and onion with the rice and the remaining glaze.

13. Entrée:-
Grilled Pork Chops

14. Grilled Pork Chops:-
 INGREDIENTS:-
 4 pork loin chops
 1/4 cup olive oil
 21/2 tbsps soy sauce
 1 tsp steak seasoning
 Total Time:-80mins
PREPARATION:-
1)Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour
into a one-gallon resalable plastic bag. Add the pork chops and set the bag in a
baking dish in a way that the pork chops get a healthy dose of the marinade (it may
be advantageous to flip the bag over halfway through the marinating time).
Marinate in the refrigerator for 3-8 hours.
2)Heat the grill to medium and grill the chops 6-8 minutes per side (depending on
how thick they are) until they are no longer pink in the center. Remove the chops
from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice
the chops in 1/4 to 3/8 inch slices across the grain and serve.

15. Sorbet:-
Strawberry Sorbet

16. Strawberry Sorbet:-
 INGREDIENTS:-
 2 quarts strawberries
 1 cup sugar
 2 teaspoons lemon juice, to taste
 1/2 teaspoon kosher salt, to taste
PREPARATION:-
1)Remove tops from strawberries and purée in a blender or food processor
until smooth. 2 quarts whole strawberries should yield 1 quart of purée.
Add sugar and blend for 30 seconds. Add lemon and salt, blend to
incorporate, and adjust to taste.
2)Strain purée and transfer to refrigerator; chill for 2 to 3 hours until
very cold. Churn sorbet in ice cream maker according to manufacturer's
instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours
before serving.

17. Relevé:-
Grilled Lamb Chops

18. Grilled Lamb Chops:-
 INGREDIENTS:-
 1/4 cup distilled white vinegar
 2 teaspoons salt
 1/2 teaspoon black pepper
 1 tablespoon minced garlic
 1 onion, thinly sliced
 2 tablespoons olive oil
 2 pounds lamb chops
PREPARATION:-
1)Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large
resalable bag until the salt has dissolved. Add lamb, toss until coated, and marinate
in refrigerator for 2 hours.
2)Preheat an outdoor grill for medium-high heat.
3)Remove lamb from the marinade and leave any onions on that stick to the meat.
4)Discard any remaining marinade. Wrap the exposed ends of the bones with
aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes
per side for medium. The chops may also be broiled in the oven about 5 minutes per
side for medium.

19. Roti – Roast:-
Pork Roast

20. Pork Roast:-
 INGREDIENTS:-
 Pork Shoulder Blade Roast
 8-10 dashes Worcestershire sauce
 3-5 tablespoons your favorite dry rub
PREPARATION:-
1)Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of
the meat until it is well covered. Then sprinkle heavily with dry rub. Cook on low
setting of slow cooker for 8-10 hours.
2)Leave meat in the slow cooker on the "warm" setting for about 4 more hours or
until the meat easily will pull with two forks.
3)Internal temperature of pork roast should be between 190º F and 205º F.
Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull
for serving, basting with pan juices from slow cooker.
Serve warm.
4)Leftovers should be kept in an airtight container in the refrigerator or freezer.

21. Legumes
Jacket potatoes

22. Jacket potatoes:-
 INGREDIENTS:-
 50g light soft cheese
 squeeze lemon juice
 1 hot-smoked salmon fillet
 1 heaped tsp capers
 a little lemon zest
 1 baking potato
 oil
PREPARATION:-
1)Heat oven to 220C/200C fan/gas 7. Rub a little oil and seasoning over the potatoes, then
bake on a baking sheet for 25 mins. Turn down the oven to 190C/170C fan/gas 5 and bake for
1 hr-1 hr 15 mins more until the flesh is tender and the skin crisp and golden. For a quicker
option, prick a potato with a fork. Wrap in a sheet of kitchen paper and microwave on High for
8-10 mins until soft inside. For crisp skin, rub with a little oil, then flash under a hot grill,
turning often. To serve, slice a cross in the center, squeeze the base to ‘pop’ the top, then
choose your favorite filling.
2)For the salmon and soft cheese filling, mix 50g light soft cheese with a squeeze lemon juice
and seasoning. Pile into a jacket potato and flake 1 hot-smoked salmon fillet on top. Sprinkle
with 1 heaped tsp capers and a little lemon zest.

23. Salade:-
Simple Garden Salad

24. Simple Garden Salad:-
 INGREDIENTS:-
• 3 cups spring greens
• 2 cucumbers, quartered and sliced
• 2 tomatoes, diced
• 1 lemon, juiced
• 1 cup parsley, chopped
PREPARATION:-
Just mix together in a bowl.

25. Buffet Froids:-
Roast Chicken

26. Roast Chicken:- INGREDIENTS:-
 1 whole chicken
 1 1/2 teaspoons kosher salt, divided
 1 lemon half
 1 teaspoon seasoned pepper
 1 teaspoon dried rosemary
 1 tablespoon olive oil
 1 tablespoon butter, melted
PREPARATION:-
1)Preheat oven to 450°. If applicable, remove neck and giblets from chicken, and reserve for
another use. Rinse chicken with cold water, and drain cavity well. Pat dry with paper towels.
Sprinkle 1/2 tsp. salt inside cavity. Place lemon half inside cavity.
2)Stir together pepper, rosemary, and remaining 1 tsp. salt. Brush outside of chicken with
oil. Rub 2 1/2 tsp. pepper mixture into skin. Sprinkle remaining pepper mixture over both
sides of breast. Place chicken, breast side up, on a lightly greased wire rack in a lightly
greased shallow roasting pan. Add 3/4 cup water to pan.
3)Bake at 450° for 20 minutes. Reduce heat to 375°, and bake 30 minutes. Baste chicken
with pan juices; drizzle with melted butter. Bake 15 to 25 minutes or until a meat
thermometer inserted in thigh registers 165°, shielding with aluminum foil to prevent
excessive browning, if necessary. Remove chicken from oven, and baste with pan juices. Let
stand 10 minutes before slicing.

27. Entremets:-
Caramel Custard

28. Caramel Custard Recipe:-
 INGREDIENTS:-
 1-1/2 cups sugar, divided
 6 eggs
 3 cups milk
 2 teaspoons vanilla extract
PREPARATION:-
1)In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and
golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10
minutes.
2)In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy.
Pour over caramelized sugar.
3)Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in.
Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove
from pans to cool on wire racks.
4)To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled

29. Savoureux:-
Canape Diane

30. Canape Diane:-
 INGREDIENTS:-
 2 tablespoons oil
 4 chicken livers
 4 streaky bacon rashers, rinded and fat removed
 4 slices of French bread, toasted
PREPARATION:-
1)Heat the oil in a frying pan and fry the chicken livers until tender and cooked
through.
2)Remove them from the pan and keep hot.
3)Add the bacon to the pan and fry until golden brown on both sides.
4)Drain well, then wrap a rasher around each chicken liver.
5)Serve on the toast.

31. Fromage:-
Cheddar:-

32. Cheddar:-
 Fromage (Cheese) is an alternative to the
outdated savoury course, and may be served
before or after the sweet course. It is usually
served with butter, crackers and occasionally
celery.

33. Dessert/Desservir:-
Fruit & Nut Salad:-

34. Fruit & Nut Salad:-
 INGREDIENTS:-
 1 kiwi, peeled and chopped
 1 cup grapes
 ½ cup blueberries
 ½ Red Delicious apple, chopped
 7 strawberries, chopped
 1 orange, peeled and chopped
 1 and ¼ cup Greek yogurt
 ½ cup chopped walnuts
 2-3 tablespoons raw honey
PREPARATION:-
Place all fruit on a large plate or in a bowl. Scoop Greek yogurt on top of
the fruit and sprinkle walnuts over the top. Drizzle honey over the top of
the fruit and Greek yogurt. You can also place the Greek yogurt on the
plate first and layer the fruit, nuts, and honey on top.

35. Beverage/Café:-
Hot Caramel Coffee

36. Hot Caramel Coffee:-
 INGREDIENTS:-
 1 tbsp coffee
 2 tbsps warm water
 2 tbsps caramel sauce
 2 cups milk
 whipped cream (for topping)
PREPARATION:-
1)Whisk coffee in warm water until it changes the color.
2)Add in caramel sauce.
3)Divide coffee mixture in 2 cups, pour over boiling milk, top
with whipped cream. Serve.

37. From:-
SHAIKHKUSMAN