French Classical Menu free essay sample

A potage is usually pureed and is often thick, well-seasoned meat or vegetable soup, usually containing barley or other cereal or a pulse (e. g. lentils). Today, the words soupe and potage are often used interchangeably. On good-class a la carte menus, a fish soup is also usually offered for selection, the two most common being â€Å"Bisque d’Homard† or â€Å"Bouillabaisse. † 3) Oeufs Oeufs are the dishes made from egg. The omelette is the most popular item, but there are other styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu. Some examples are omelette, Espagnole, Oeuf en Cocotte a la crime, Oeuf poche florentine. 4) Farineux This is Italys contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishs are spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat to which water is added to form a dough. It can be coloured and flavoured in various ways. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta. Some examples include Spaghetti Bolognaise, Lasagne Napolitaine and Macaroni au gratin. 5) Poisson Poisson are the dishs made from fish. Fish, being soft-fibred, prepares the palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not generally occupy a place on the â€Å"classical dinner menu,† but are freely offered on the shorter-coursed luncheon menu. This also applies to the coarser members of the fish family, and the dinner menu is usually comprised of the finer fish prepared and cooked in the more classical manners. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice. One deep-fried fish dish, which normally finds itself on the dinner menu, however, is â€Å"Blanchaille†, and this only because Whitebait are so light and in no way too filling for the comfort of the guest. 6) Entree This is the first of the meat courses on a menu. It is always a complete dish in itself. It is despatched from the kitchen garnished and sauced in the manner in which it is intended to be served. The â€Å"entree† is always cooked and garnished in an artistic manner and usually served with a rich sauce. The â€Å"entree† can be devised of almost anything light. This course consists of all the small cuts of butcher’s meats, usually sauteed, but never grilled. Grilled steaks, cutlets and chops invariably replace the joints as the roast (roti) course. The following items, with their appropriate garnishes and sauces, can be successfully served as entrees.  · Brains (Cervelles)  · Liver (Foie)  · Oxtail (Queue de Boeuf)  · Kidneys (Rognons)  · Calves Head (Tete de Veau)  · Trips (Tripes)  · Rump, Entrecote and Tournedo Beefsteaks  · Lamb Chops and cutlets Noisettes and Filet Mignons  · Pork Chops and cutlets Escallops, Granadins, Medallions, and Cotes of Veal  · Sweetbreads (Ris de Veau / Agneau)  · Hot Souffles or Mousses  · Bouchees  · Pilaws and Rizottos  · Small cuts or portions of poultry, individually cooked, are also served as entrees In first-class hotels and restaurants, all entrees are cooked, garnished and presented for service by th e sauce cook (saucier). 7) Releve This is the main meat course on the menu, and is commonly known as the â€Å"piece de resistance. † It may consist of joint of any of the following: Lamb (Agneau) Chicken (Poulet) Beef (Boeuf) Duckling (Caneton) Veal (Veau) Fowl (Poulard) Ham (Jambon) Tongue (Langue) Pork (Pore) These joints would be cooked by the sauce cook in a firstclass hotel or restaurant, by any method except roasting. They are usually cooked on casserole, braise or poele. Generally cooked in a sauce and served with it. 8) Sorbet This course is a rest between courses. It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. Normally served between the releve/remove and the roti, it is a water and crushed ice slush flavored as a rule with champagne and served in a glass. A frozen dessert made primarily of fruit juice, sugar, and water, and also containing milk, egg white, or gelatin. Some examples are Sorbet Italian and Sorbet creme de menthe. Russian or Egyptian cigarettes are often passed around during this course. 9) Roti Roast This course normally consists of game or poultry and is often included in the entree. Each dish is accompanied with its own particular sauce and salad. Some examples are Roast chicken, Braised duck and Roast quail. 10) Legumes These are vegetable dishes that can be served separately as an individual course or may be included along with the entree, releve or roast courses. Some examples are Cauliflower mornay, Baked potato and Grilled tomatoes. 11) Entremets Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, souffles or ice-cream. Some examples are Apple pie, Chocolate souffle and Cassata ice-cream. 12) Savoureux A dish of pungent taste, such as anchovies on toast or pickled fruit. They are seved hot on toast or as savoury souffle. Welsh rarebit, Scotch woodcock, Canape diane are some of the examples. Fromage (Cheese) is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery. Gouda, Camembert and Cheddar are some examples of cheese. 13) Desservir Dessert is a course that typically comes at the end of a meal. The French word desservir mean to clear the table. This is the fruit course usually presented in a basket and placed on the table, as part of the table decor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.