Matias, Rolyn Mari C.

BSHM 3-1

17 French classical menu

Hors-d-oeuvre/appetizer

Escargots a la Bourguignonne (Snails in Garlic-Herb Butter)

Escargots à la Bourguignonne – Snails in the manner of Burgundy. This is the most famous of

all snail recipes. Snails prepared with herbs, especially parsley, cream and beurre d'escargots,
snail butter.
Potage/Soup

Potage Parmentier

 Traditional potato and leeks, onion soup which are cooked and puréed until they develop a
smooth, delicate consistency. Broccoli, asparagus, parsley, parsnips.
Oeufs / egg/pasta

Eggs Florentine with Smoky Mornay Sauce

The perfectly poached eggs rest on toasted English muffins on a bed of garlicky spinach and are
then topped with a light cheese sauce spiked with smoked Spanish paprika
Farinaceous / Farineaux / Pasta or rice

Spaghetti bolognaise

Made with minced beef, bacon and tomatoes, served with Parmesan cheese. Spaghetti
Bolognese is one of the most popular pasta.
Poisson / Fish

 Fillet of sole Morney

Fried fish fillet with breading, topping with the mornay sauce consist of fresh spinach, shallot,
garlic, butter, Parmesan cheese, white wine.
Entrée / first meat course

Navarin

Navarin combines lamb, peas, carrots, new potatoes, and turnips for a spring stew that is hearty,
but lighter tasting than beef stew.
 Releve / Main course or joints of meat.

Roast leg of lamb

Leg of Lamb roast with fresh rosemary and garlic cloves.

Sorbet / Flavoured ice water

Pineapple sorbet

Frosty pineapple sorbet made with pineapple juice is an all-natural dessert

Roti / Roast

Poulet roti

Roasted whole chicken with lemon, rosemary, sage and olive oil.
Legumes / Vegetables

Cauliflower a la polonaise

boiled cauliflower, mixed with breadcrumbs, hard-boiled eggs, capers, garlic and butter comes
together in no time,  yet completely bursts with flavor.
Salades / Salad

French Frisee Salad with Poached Egg and Bacon

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. In this course variety of cold cuts is been served like sausages, salami,
pate & terrine.
Entrements / sweets

Banana split.

Banana split, a banana is cut in half lengthwise and laid in the dish. There are many variations, but the
classic banana split is made with three scoops of ice cream served between the split Banana
Savourex/ savory
1. Meat savory - Angle on horse back

Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The
dish, when served atop breads, can also be a canapé. The dish is typically prepared by rolling
shucked oysters in bacon and baking them in an oven.

2. Fish savory - Anchovies on toast

Soft-Boiled Eggs With Anchovy Toast.

Fromage / Cheese

Camembert 

Camembert is a French cheese with a white, bloomy rind and a soft, slightly runny interior that
ripens closest to the rind first.
Dessert / Fruits

Fruit tarts

Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch,
and butter.
Café / coffee

Espresso

Full-flavored, concentrated form of coffee that is served in “shots.” It is made by forcing

pressurized hot water through very finely ground coffee beans using an espresso machine.