17 Course French Classical menu, 11 Course French Classical menu, 7 Course French Classical menu, With Examples. C op y rig ht © D orling. K ind e rs le y. (In d ia.) P v t. Ltd. French Classical. Menu . course in the French Classical menu. • All preparations . Page French classical menu comprises thirteen courses arranged in a particular sequence or in the same sequence The thirteen courses and their examples are.
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17 Course French Classical Menu - Download as Word Doc .doc /.docx), PDF File .pdf), Text File .txt) or read online. Download as DOCX, PDF, TXT or read online from Scribd. Flag for inappropriate content . 17 COURSES OF FRENCH CLASSICAL MENU. 1). Hors D'oeuvre. This PPT will help everyone who find it difficult to understand the french terms of it or were not been able to find the examples for the same.
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17 French course menu
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Show More. Pawan Boyapati. Kunal Raheja , Lecturer at Panchkula.
No Downloads. Views Total views. 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 Complied by mr.
Although it must be noted that the clear soup is always placed first on the menu. Complied by mr. 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.
Presentation on theme: "FRENCH CLASSICAL MENU."— Presentation transcript:
Gnocchi romaine — semolina based. Spaghetti bolognaise — spaghetti blended with minced lean beef with rich brown sauce.
Fish is soft-fibred and tender meat which is easily digested and helps to prepare the appetite for the heavier courses to come. Sole colbert : - Sole, flour, egg and bread crumbed and deep fried.
French Classical Menu
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. 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. 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 Complied by mr.Pasta dishes are spaghetti, lasagne and gnocchi. Fish are classified into two broad groups,according to their skeletons: This is the second course of French Classical menu.
Submit Search. Supreme de volaille sur cloche — breast and wing of chicken cooked under a cover in oven. French classical menu.
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