FRENCH CLASSICAL MENU

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 French Classical Menu
Hors-d oeuvre
Potage
Oeuf
Starters
Farineaux

Poisson
Main Course
Entrée

Rest in course
Sorbet

Releve
Roti
Legumes
Main Course
Salades
Buffet Froid

Entremet Afters
Savoureux
Fromage
Sunday, February 13, 2022 Prepared By: - Sunil Panwar
Dessert
 Hors-D Oeuvre
They are of spicy in nature in order to stimulate the appetite, the term is
accepted as a meaning of variety of pickled or well seasoned food stuffs . They
are either served from a rotating trolley or a tray a small amount of each
variety being placed on the plate to make up a portion.

Examples Of Hors d oeuvres are : -

Beet root

Potato Salad
Tomato Salad
Fish Mayonnaise
Russian Salad
The term hors d oeuvre also covers any items which are served before the
soup usually known as hors d oeuvres substitutes.

Caviar : - Roe of sturgeon fish

Shellfish cocktail : - prawns or shrimps on a bed of shredded lettuce covered

with tomato flavoured mayonnaise.

Melon Frappe : - Chilled Melon
Saumon Fume : - smoked salmon
Pate maison : - goose or chicken liver, cooked , sieved and well seasoned
Sunday, February 13, 2022 Prepared By: - Sunil Panwar
 Potage
Soup may also act as an appetizer for the courses to come. Two
soups are generally provided on the menu one being the clear
soup(consommé) and the other a thick soup (crème, veloute,
puree). Although it must be noted that the clear soup is always
placed first on the menu.
Examples : -
Tortue Claire : - clear turtle soup
Consommé julienne : - clear soup garnished with strips of root
vegetables
Consommé celestine : - clear soup garnished with strips of savoury
pancakes.
Bisque d homard :- thick lobster- flavored soup
Crème de tomates : - cream of tomato
Soup a l oignon : - clear onion soup

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Oeuf
Examples of egg dishes are: -

Omelette espagnole – Flat omelette with onions, peppers and

tomatoes

Omelette aux tomates : - tomato omelette

Omlette aux champignons : - mushroom omelette

Oeuf poche florentine : - poached egg on a bed of spinach

coated with cheese sauce & gratinated

Oeuf brouille au lard : - scrambled egg with bacon.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Farinaceous/ Farineaux
Examples of farinaceous dishes are: -
• Spaghetti napolitine – spaghetti in a tomato- and garlic-
flavoured sauce.

• Ravioli : - noodle type pasta filled with a variety of stuffing,

such as chicken, beef, and spinach

• Cannelloni : - rolls of ravioli paste filled with stuffing as for

ravioli.

• Gnocchi romaine – semolina based.

• Spaghetti bolognaise – spaghetti blended with minced lean

beef with rich brown sauce.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Poissons
The method of cooking and type of fish used may vary to
some extent, but will be normally be as follows: -

Poached : - Salmon, Trout, Turbout (each with its

appropriate garnish and accompanying sauce).

Fried : - Whitebait, sole(sometimes)

Hot Shellfish : - Lobster, crayfish, Dublin bay prawns.

Fish is soft-fibred and tender meat which is

easily digested and helps to prepare the appetite
for the heavier courses to come.
Sunday, February 13, 2022 Prepared By: - Sunil Panwar
 Examples of fish dishes are: -
Sole meuniere : - Sole shallow fried in butter.

Sole colbert : - Sole, flour, egg and bread crumbed and deep
fried. (fillets).

Sole cubat : - fillet of sole poached, dressed on a mushrooms

puree and coated with a cheese sauce.

Darne de saumon grillee, sauce bearnaise – salmon cutlet

grilled with an egg- and butter based sauce flavoured with
tarragon.

Homard Newburg : - Lobster served with thickened sauce of fish

stock and cream flavoured with brandy and finished with butter.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Entree
Entrées are generally small, well garnished dishes which come from
the kitchen ready for service. They are always accompanied by very
rich gravy or sauce when releve follow entrée then potatoes and
vegetables are not served with the latter; if, however a releve does
not follow the entrée they would be served with the dish
Examples of this type of dish are : -
Poulet saute chasseur : - saute chicken in a rich brown sauce
flavoured with tomatoes and mushroom.
Supreme de volaille sur cloche – breast and wing of chicken cooked
under a cover in oven.
Kebab orientale: - savoury items cooked on a skewer.
Steak Daine : - minute steak shallow fried and flavoured with onions
and mushrooms finished with red wine or cream.
Chateaubriand : - double fillet steak grilled.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Sorbets
Because of the length of the French classical menu, this
course is considered to be the rest between courses

The sorbet must therefore be able to counteract the

richness of dishes already served and build up the
appetite of the dishes to follow.
The sorbet is a water ice plus Italian Meringue flavored
with champagne or a liqueur. It should be piped in to a
champagne glass which should then be served on an
underplate with a teaspoon.
At this stage of the meal cigarettes were passed,
traditionally these were Russian cigarettes and sometimes
the first speech was given

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Releves
Releves are normally larger than entrees and take the form
of butcher’s joints which have to be carved. These joints are
normally roasted. A sauce or a roast gravy with potatoes
and green vegetables are always served with this course.
The main dish will consist any of the following: -
Saddle of mutton, baron of beef, boned sirloin, braised ham.
Contrefilet de boeuf roti a l anglaise : - boned and roasted
sirloin of beef.
Carre d agneau roti : - roast best end of lamb
Cuissot de porc roti puree de pommes : - roast legg of pork
with apple sauce.
Gigot d agneau roti sauce menthe : - roast leg of lamb with
mint sauce

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Roti
Roast always contain roast game or
poultry: - chicken, turkey, duck,
pheasant, quail. Each dish is
accompanied by its own particular
sauce and gravy, with a green salad
served separately on a cresent
shaped dish. The latter is placed at
the top left hand corner of the cover

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Legumes

At this stage the balance of the courses is

gradually returning from heavy to light. We now
have a vegetable dish served only with its
accompanying sauce. Such vegetables. Such
vegetables are artichokes, asparagus & corn on
the cob, with hollandaise sauce( an egg and
butter based sauce) or beurre fondue( melted
butter) offered seperately, in classic functions
these legumes may be served on their own as a
separate vegetable course.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 Legumes to accompany main course might be

Puree de pommes (de terre) : - creamed potatoes

Pommes sautees: - potaoes boiled in skins peeled sliced and shalow

fried.

Pommes Frites : - Deep fried potatoes.

Pommes au four: - baked jacket potato

Champignons grilles : - grilled mushrooms

Choufleur mornay: - cauliflower with a cheese sauce.

Haricots verts au beurre: - French beans tossed in butter

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 SALADES
Examples of salades are: -

Salade francaise : - lettuce, tomato, egg, & vinaigrette

dressings.

Salade vert: - Lettuce, watercress, cucumber and green

pepper.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 BUFFET FROID
Examples of cold buffet items are: -

Poulet roti : - Roast chicken

Caneton Roti: - Roast Duck

Mayonnaise d hommard: - lobster mayonnaise

Galantine de volaille: - Cold chicken coated with a

chicken flavoured sauce and decorated, then coated in
aspic.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 ENTREMETS
The sweet may be hot or cold.
Souffles, crepes(pancakes), coupes(ice cream dishes)
Other examples:-
Crepe suzette : - pancakes in a rich fresh orange juice and flamed
with brandy.
Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured
liquor.
Peche Melba: - Vanilla Ice cream topped with a peach coated with a
raspberry jam sauce and decorated with cream.
Bombes : - various Ice cream sweets.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 SAVOUREUX
Savouries may take the form of savoury items served hot on toast or
as a savoury souffle.

Welsh rarebit: - Cheese sauce Flavoured with ale on toast

gratinated.
Canape Daine :- Chicken livers rolled in bacon and grilled, placed
on a warm toast.

Champignons sur croute: - mushrooms on toast.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 FROMAGES
All type of cheese may be offered together with appropriate
accompaniments, the ideal cheese board will combine hard, semi-
hard, soft or cream, blue and fresh cheese.
Cheddar hard England

Edam hard Holland

Brie soft France

Demi-sel soft France

Caerphilly semi-hard Wales

Ricotta Fresh Italy

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 DESSERTS

All forms of Fresh Fruits and nuts may be

served accompanied by castor sugar and
salt

Sunday, February 13, 2022 Prepared By: - Sunil Panwar

 BEVERAGES
Examples are: -
Coffee: - Cona, Cafetiere, Iced, Filter, Speciality,
Decaffeinated.

Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange

Pekoe

Always remember that while compiling menus beverages

are not counted as a course.

Sunday, February 13, 2022 Prepared By: - Sunil Panwar