french classical menu dishes with accompaniment

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1. Guest5913
   

   Menu-Dishes and their accompaniments by Edgar Dsouza
   
   DISH COVER ACCOMPANIMENTS REMARKS
   
   GRAPEFRUIT
   COCKTAIL
   (Cocktail de
   pamplemousse)
   Coupe Doily on side plate Grape fruit spoon or teaspoon
   Castor Sugar Other fruit cocktails served as a grapefruit cocktail, e.g. Florida cocktail
   TOMATO JUICE
   (Jus de tomate) 5 oz goblet / small
   tumbler or club Worcester sauce Worcester sauce: bottle shaken, lid removed.  Place on doily on side plate at head of cover.  Serve tomato juice chilled and decorate edge of glass with twist of lemon.
   OYSTERS
   (Les huitres)
   Soup plate or  welled silver dish filled with crushed ice and placed on under plate Oyster fork Finger bowl filled
   Are with lukewarm water and slice of lemon, and placed on a doily on side plate half at the top left hand corner of the cover Spare serviette. Oyster cruet: Cayenne pepper Peppermill, Chili vinegar, Tabasco sauce, Half a lemon,
   Brown bread and butter Oysters are normally offered 6 per portion.  If another 6 are
   required then a fresh service would be laid.  Oysters served in the deep half of the shell set on the crushed ice surrounding the dish.
   SMOKED EEL
   (Anguille fume) Fish knife and fork
   Cold fish plate Horseradish sauce, Cayenne pepper peppermill, segment of lemon, Brown bread and Butter.
   This dish is very often presented whole and carved
   on the buffet.
   SMOKED SALMON
   (Saumon fume) Fish knife and fork
   Cold fish plate Cayenne pepper Peppermill,
   segment of lemon, Brown bread and Butter.
   If not pre – portioned in  larder then the side of smoked
   Salmon would be Carved on the buffet.
   CAVIAR Caviar or fish knife
   on right – hand side
   of the cover Cold fish plate Hot breakfast toast, Butter,
   Segments of lemon, Finely chopped Shallots, Sieved hard boiled Yolk and white of egg. Size of portion here will be approximately 30 g (1 oz)
   
   CHILLED MELON
   (Melon frappe) Sweet spoon and fork
   Cold fish plate Tea spoon if Charentaise
   Melon is offered. Ground ginger
   Castor sugar
   Variety of melon normally offered would be  Honeydew,
   Cantaloupe, Charities
   GULLS’ EGGS
   (Oeufs de mouette) Small knife and fork Cold fish plate Finger bowl Containing Lukewarm water and
   a slice of lemon is placed on doily on side plate Spare side plate for the shell Spare serviette Brown bread and butter
   Oriental salt Oriental salt – a mixture of cayenne pepper and salt in
   ratio 1 : 4 Gulls’ eggs are
   served cold and hard boiled.
   Approximately 3 per portion.  Placed in  serviette folded
   into rose on a doily on the cold fish plate.
   GLOBE ARTICHOKE
   (Artichaut) Joint fork on right of
   Cover Fingerbowl
   Doily on an Under plate Spare napkin Hot / cold fish plate as appropriate. If served hot: hollandaise sauce or beurre fondue
   If served cold: sauce vinaigrette Globe artichoke may be served
   either hot or cold, as an hors – d’oeuvre substitute or as a
   separate vegetable course.
   
   
   PATE DE FOIE
   GRAS
   Sideknife Sweet fork
   Cold fish plate
   Hot breakfast toast with crusts removed, cut into
   Triangles and served in a napkin on a side plate
   True pate is made from goose liver.  Often seen on the menu as Pate maison made according to the recipe of the house’
   PETIT MARMITE
   Special earthenware
   dish called petit
   marmite
   Sweet spoon
   Doily on under plate
   Grated Parmesan cheese
   Grilled flutes poached bone marrow
   
   Beef and Chicken flavoured. Garnished with turned root vegetables and dice of beef and chicken. The soup is eaten by the guest from the petit marmite and not poured into a soup plate or consommé cup.  The lid of the petit marmite is removed at the table by the waiter and returned to the sideboard.
   
   MINESTRONE
   Soup spoon
   Soup plate
   Under plate Grated Parmesan cheese
   Grilled flutes
   Clear soup heavily garnished with assorted vegetables and spaghetti.
   
   ROAST BEEF
   (Boeuf roti)
   Joint knife and fork hot joint plate
   French and English mustard
   Horseradish sauce,
   Yorkshire pudding ,
   Roast gravy.
   
   
   
   
   
   
   ROAST LAMB
   (Agneau roti) Joint knife and fork
   Hot joint plate Mint sauce
   Roast gravy It is traditional in certain areas of the country to offer either mint sauce or red currant jelly with roast lamb. On occasions both may be offered.
   ROAST
   MUTTON
   (Mutton roti) Joint knife and fork
   Hot joint plate
   Red currant jelly (saddle or leg) Onion sauce (shoulder)
   Roast gravy
   
   
   ROAST PORK
   (Porc roti)
   
   
   Joint knife and fork
   Hot joint plate
   
   Sage and onion stuffing
   Apple sauce Roast gravy
   
   ROAST
   CHICKEN
   (Poulet roti)
   Joint knife and fork
   Hot joint plate
   Bread sauce
   Roast gravy
   parsley and thyme
   stuffing
   Bacon rolls

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