EXAMPLES OF F.C.

M
EXAMPLES OF VEGETARIAN HORS D’OEUVRE VARIES

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.

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.

EXAMPLES OF NON -VEGETARIAN HORS D’OEUVRE VARIES

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 a 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 POTAGE
• Consommé julienne- garnish of strips of vegetables
 • Consommé en gelée- cold jellied consommé NSG

• (Lobster, shrimp, prawn, crayfish) bisque

• Cream of tomato, mushroom, broccoli, celery, chicken, asparagus

• Chicken or veal velouté

• 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 meat and beetroot soup, served hot or cold.

• 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.

• 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.

• Mulligatawny is an Anglo-Indian soup with meat, vegetables and spices.

• A Vichyssoise is a French inspired American creamy potato and leek soup, served with chives.

• Bouillabaisse is a hearty Mediterranean French fish stew.

• 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 meat vegetable broth served in an earthenware crock.

Examples of oeufs course

• 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

• 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

• 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

• Examples of farineaux
• 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

• 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

• 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

Examples of poisson course

• Sole menuière- dredged in flour, shallow fried in butter, sprinkled with lemon juice
• 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

• 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

• 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.

Examples of entree
• 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
• Chicken chasseur- sautéed, with demi glace, mushrooms, tomatoes, shallots

• Chicken cacciatore-Italian recipe, sautéed chicken with garlic, onion, tomato, mushroom, olives
and wine

• Irish stew

EXAMPLES OF RELEVE
 ROAST BEEF WITH HORSERADISH SAUCE

 ROAST LEG OF PORK WITH APPLE SAUCE

 ROAST MUTTON WITH ONION SAUCE.

 ROAST LEG OF LAMB WITH MINT SAUCE.

 ROAST SADDLE* OF LAMB WITH MINT SAUCE

 BOILED MUTTON WITH CAPER SAUCE

 BOILED CALF’S HEAD WITH BRAIN SAUCE.

Examples of roast
FEATHERED GAME

 ROAST CHICKEN WITH BREAD SC

 ROAST DUCK WITH APPLE SC

 ROAST GOOSE WITH APPLE SC

 ROAST TURKEY WITH CRANBERRY SAUCE

FURRED GAME

• ROAST WILD PIG WITH RED CURRANT JELLY

• ROAST REINDEER WITH CUMBERLAND SC.

• ROAST WILD GOAT WITH CUMBERLAND SC

• ROAST HARE WITH RED CURRANT JELLY

Examples of vegetable COURSE

 e.g- ASPARAGUS*
 ARTICHOKE*

CORN ON THE COB*

CAULIFLOWER MORNAY /POLONAISE

BAKED VEGETABLE QUICHE

BRUSSELS SPROUTS ALA ANGLAISE

EGGPLANT PARMESAN

GRILLED VEGETABLE & COTTAGE CHEESE STEAK WITH ARABIATTA SAUCE

RATATOUILLE WITH RICE

NUT VEGETABLE ROAST

Examples of entremets

Egglesss

Apple/Pear/Cherry pie/crumble/charlotte/cobbler

Fruit flambé- banana, pear, peach, pineapple, cherries jubilee, strawberries romanoff

Fruit and rice condé

Fruit fool- gooseberry, mango, berries

Summer/rice/tapioca pudding

Peach Melba-vanilla ice cream, skinned peach halves, raspberry sauce

Pear Belle Hélène- poached pear, vanilla ice cream, hot chocolate sauce

Rodgrod- Denmark, red summer berries served with cream

Sweets with egg

Vanilla/Lemon/Pineapple/Chocolate soufflé

Pineapple upside down cake

Crêpes suzette

Crêpe bretagne

Oeufs à la neige
 Baked Alaska

Sachertorte

Charlotte russe

Crème caramel

Crème brûlée

• Chocolate éclair

• Tarte Tatin

• Black Forest cake

• Baba au rhum

• Mousse au chocolat

• Mille feuille

• Cheesecake

• Key Lime Pie

• Pumpkin pie

• Queen of Puddings

• Bakewell pudding

• Treacle sponge pudding

• Sherry trifle

• Zabaione

• Tiramisu

• Baklava

Examples of Savoury
• 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

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

• Angels on horseback- poached oysters wrapped in streaky bacon, grilled on skewer, on toast

• Devils on horseback- pitted, cooked prune, stuffed with chutney, sprinkled with cayenne,
wrapped in streaky bacon, grilled on skewer, aka Toast Menelik

• Croûtes:

• Derby-spread with ham puree and garnished with pickled walnut

• Diane- fried chicken livers wrapped in streaky bacon, grilled on skewer

Scotch Woodcock- scrambled egg garnished with trellis of anchovy and studded with capers

EXAMPLES OF FROMAGE
FRESH - COTTAGE,MOZARELLA,RICOTTA

SOFT - BRIE ,CAMEMBERT,FETA,BEL PAESE

SEMI HARD - CHEDDAR,COLBY,EDAM,GOUDA

GRUYERE*, EMMENTAL*,TILSIT.

HARD - PARMESAN, PECORINO,PROVOLONE.

BLUE* - DANISH BLUE, STILTON,ROQUEFORT

GORGONZOLA,DORSET BLUE

CREAM - MASCARPONE,PHILADELPHIA,BOURSIN, QUARK

ACCOMPANIMENT
VEGETABLE

1.GRILLED TOMATO

2.GRILLED MUSHROOM

3.BRAISED CELERY

4.TOSSED GREEN PEAS

5.GLAZED CARROTS

6.SAUTEED BROCOLLI

7.TOSSED FRENCH BEANS

8.STUFFED TOMATO

9.SAUTEED ZUCCHINI

10SAUTEED PIMENTOES.

POTATOES

1.PARSLEY POTATOES

2.CREAMED POTATOES

3.JACKET BAKED POTATOES

4.FRENCH FRIES

5.ANNETTE POTATOES

6.DEEP FRIED POTATOES

7.DUCHESE POTATOES

8.FONDANTS POTATOES NSG

SALADS

1.GREEK SALAD

2.WALDORF SALAD

3.SALAD NIçOISE

4.RUSSIAN SALAD

5.CAESAR SALAD

6.SALAD FRANçAISE NSG