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Presentation on dishes and accompaniments
This document lists various foods and their common accompaniments. It includes meats like beef, lamb, pork and poultry; fish dishes; soups; salads; vegetables; and notes appropriate sauces, relishes, chutneys, mustards, breads and other pairings for each item. The goal is to provide a reference for creating balanced and flavorful complete meals and platters by pairing foods with traditional complementary condiments and sides.
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Presentation on dishes and accompaniments
- 1. PRESENTATION ON Foods andtheir usual Accompaniment s
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- 3. OYSTERS Accompaniment s Cayenne Pepper Brown breadand butter Peppermill Lemon Tabasco Sauce
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- 7. FOIE GRAS Accompanime ntHotbreakfast toast
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- 22. ROAST BEEF Accompaniment s Yorkshirepudding Horse-radish sauce Roast Gravy
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- 24. ROAST MUTTON Accompaniment s Onion Sauce Redcurrant jelly Roast Gravy
- 25. ROAST PORK Accompaniment s Sage andOnion stuffing Apple Sauce Roast Gravy
- 26. ROAST VEAL Accompaniment s Herbs Stuffing GrilledBacon Roast Gravy
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- 31. GRILLED HAM Accompaniment s Sauce willappear on the menu
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- 33. ROAST CHICKEN Accompaniment s Bread Sauce RoastPotatoes Roast Gravy
- 34. ROAST DUCK Accompaniment s Sage andonion stuffing Apple Sauce Roast Gravy
- 35. ROAST TURKEY Accompaniment s Chestnut stuffing Herbsstuffing Roast Gravy
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