FRENCH CLASSICAL MENU Cover and accompaniment
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Origin of the menu Originally the bill of fare, as it is termed in English, or menu in French, was not presented at the table. It is said that in the year 1541 Duke Henry of Brunswick was seen to refer to a long slip of paper. On being asked what he was looking at he said it was a form of programme of the dishes, and by reference to it he could see what was coming and reserve his appetite accordingly. Thus we may presume that the menu developed from some such an event. The bill of fare was very large and was placed at the end of the table for everyone to read. As time progressed the menu became smaller and increased in quantity allowing a number of copies per table. Depending on the establishment and the occasion the menu may be plain or artistic in its presentation. CLASSIC MENU SEQUENCE The number of courses on a menu, and dishes within each course, depends on the size and class of the establishment. In an establishment where full food preparation and service brigades are in full operation a full menu may be offered.
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FRENCH CLASSICAL MENU Cover and accompaniment
- 1. PRADIPTA DAS NAME OF DISHES IN FRENCH NAME OF DISHES IN ENGLISH COVER ACCOMPANIMENT HORS D’ OEUVRE Cocktail de pamplemousse GRAPEFRUIT COCKTAIL Coupe Doily on side plate Grape fruit spoon or teaspoon Castor Sugar Melon frappe CHILLED MELON Sweet spoon and fork Cold fish plate Tea spoon, Ground ginger, Castor sugar Œufs de mouette GULLS’ EGGS 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. Artichaut GLOBE ARTICHOKE Joint fork on right of Cover Fingerbowl Doily on an Under plate Spare napkin Hot / cold fish plate If served hot: hollandaise sauce or beurre fondue If served cold: sauce vinaigrette Jus de tomate TOMATO JUICE Pony tumbler on under plate, doily & teaspoon Worcestershire sauce & castor sugar in sugar dredger Jus de fruits OTHER FRUITS JUICE Pony tumbler on under plate, doily & teaspoon Sugar in sugar dredger Cocktail de Florida FLORIDA COCKTAIL (8 in) Under plate & teaspoon Castor sugar Poire d’avocat AVOCADO PEAR (8 in) Under plate, doily, avocado dish & teaspoon Vinaigrette sauce Cocktail de corvettes’ SHRIMPS COCKTAIL (8 in) Under plate glass & silver coupe, teaspoon & fish plate Brown bread & butter, cayenne pepper & pepper mill. Les huitres OYSTERS Oyster plate & oyster fork & finger bowl. If an oyster plate is not available a welled soup plate filled with crushed ice can be used. Cayenne pepper, pepper mill tobacco, chilli, vinegar, lemon wedge, brown bread and butter Saumon fume SMOKED SALMON Fish plate, fish knife and fork Brown bread & butter, cayenne pepper,& pepper mill, & lemon Pate de foie gras GOOSE LIVER PATE Small knife & fork, cold fish plate Melon or fresh figs when they are in season Caviar CAVIAR Caviar knife & cold fish plate. Hot finger toast & unsalted butter or blinis Saumon froid COLD SALMON Fish knife & fork, cold fish plate Mayonnaise & cucumber salad
- 2. PRADIPTA DAS POTAGE Bortsch BORTSCH Hot soup plate on under liner, dessert spoon Sour cream, beetroot juice, mini vol-au-vents with duck past Bouillabaisse BOUILLABAISSE Hot soup plate on under liner, dessert spoon, fish fork& knife Flutes or Rouilles Consommé Madrilène CONSOMMÉ MADRILÈNE Cold consommé cup, saucer, under liner, dessert spoon Bell pepper, tomato, Chervil or parsley leaves Potage Germiny THICK CONSOMME Hot soup plate under liner, soup spoon Cheese straws Potage St. Germain GREEN PEA SOUP Hot soup plate under liner, soup spoon Croutons Soupe à l’oignon FRENCH ONION SOUP Hot consommé cup, saucer, under liner, dessert spoon Grated parmesan cheese, Flutes Gazpacho GAZPACHO Cold consommé cup, saucer, under liner, dessert spoon White bread crumbs Minestrone MINESTRONE Hot soup plate, under liner soup spoon Grated parmesan cheese on under liner Petite Marmite PETITE MARMITE. Petite marmite pot, under liner, dessert spoon Poached bone marrow, grilled croute with parmesan cheese Tortue Claire CLEAR TURTLE SOUP Hot consommé cup, saucer, under liner, dessert spoon Brown bread and butter, cheese straws, lemon segment ŒUFS Oeuf en cocotte EGG IN COCOTTE DISH Cocotte dish on under liner with tsp Grilled tomato and hashed brown potatoes Oeuf poche POACHED EGGS Baking dish on under liner, dessert spoon & fork Grilled tomato and hashed brown potatoes Oeuf sur le plat EGG IN DISH Baking dish on under liner, dessert spoon & fork Grilled tomato and hashed brown potatoes Omelette OMELET Baking dish on under liner, dessert spoon & fork Grilled tomato and hashed brown potatoes FARINEAUX Gnocchi, Ravioli, Macaroni GNOCCHI, RAVIOLI, MACARONI Hot fish plate, dessert spoon and fork Grated parmesan cheese on under liner and tsp Spaghetti SPAGHETTI Hot soup plate on cold under liner, large fork on right and dessert spoon on left Grated parmesan cheese on under liner and tsp
- 3. PRADIPTA DAS POISSON Truite meunière PAN-FRIED TROUT Fish knife, fork, and hot fish plate Béarnaise sauce Dame de Salmon grillée GRILLED CUT OF SALMON Fish knife, fork, and hot fish plate Hollandaise sauce Demi-Homard COLD LOBSTER Fish knife & fork, cold fish plate, lobster pick and finger bowl, lobster cracker Mayonnaise Dame de Saumon poche chaude HOT POACHED TURBOT Fish knife, fork, and hot fish plate Beurre fondu or hollandaise sauce Tronçon de turbot poche HOT POACHED TURBOT Fish knife, fork, and hot fish plate Béarnaise sauce Tronçon de turbot grille HOT GRILLED TURBOT Fish knife, fork, and hot fish plate Beurre maitre d’hôte, rémoulade or béarnaise sauces Sole de Douvres grille GRILLED DOVER SOLE Fish knife, fork, and hot fish plate Tartare sauce, or rémoulade sauce Homard thermidor LOBSTER IN WHITE WINE SAUCE Fish knife, fork, and hot fish plate White wine sauce ENTREES Kari de volaille CHICKEN CURRY Hot soup plate, under liner, large fork on right Mango chutney Irish stew IRISH STEW Hot soup plate, under liner, large knife & fork, dessert spoon Worcestershire sauce & pickled red cabbage Steak Diane STEAK DIANE Hot joint plate, steak knife & fork French & English Mustard. Steak au poivre PEPPER STEAK Hot joint plate, steak knife & fork French & English Mustard Steak tartare STEAK TARTARE Cold joint plate, large knife & fork. Pumpernickel bread buttered Entrecote double DOUBLE SIRLOIN STEAK Steak knife, joint fork and hot joint plate Béarnaise sauce & French or English mustard Chateaubriand DOUBLE FILLET STEAK Steak knife, joint fork and hot joint plate Béarnaise sauce & French or English mustard Porterhouse steak PORTERHOUSE STEAK Steak knife, joint fork and hot joint plate French or English mustard Cote de porc grillée GRILLED PORK CHOPS Joint knife, fork and hot joint plate Béarnaise sauce & French or English mustard
- 4. PRADIPTA DAS ROTIS Râble de lièvre rôti ROAST SADDLE OF HARE Joint knife, fork & hot joint plate Roast gravy & mint sauce or redcurrant jelly Bœuf rôti ROAST BEEF Joint knife, fork & hot joint plate French & English mustard, horseradish sauce, roast gravy, Yorkshire pudding Mutton rôti ROAST MUTTON Joint knife and fork Hot joint plate Red currant jelly (saddle or leg) Onion sauce (shoulder), Roast gravy Poulet rôti ROAST CHICKEN Joint knife and fork Hot joint plate Bread sauce, Roast gravy, parsley and thyme stuffing, Bacon rolls Agneau rôti ROAST LAMB Joint knife, fork & hot joint plate Mint sauce or jelly, roast gravy Porc rôti ROAST PORK Joint knife, fork & hot joint plate Apple sauce, sage & onion stuffing, roast gravy Dindonneau rôti ROAST TURKEY Joint knife, fork & hot joint plate Cranberry sauce, roast gravy, game chips, watercress, bread sauce, bacon rolls Veau rôti ROAST VEAL Joint knife, fork & hot joint plate Parsley & thyme stuffing, roast gravy Caneton rôti ROAST DUCK Joint knife, fork & hot joint plate Sage and onion stuffing, Apple sauce, watercress and roast gravy Canard sauvage a’ la presse PRESSED WILD DUCK Joint knife, fork & hot joint plate Hot toast and butter Canard sauvage rôti ROAST WILD DUCK Joint knife, fork & hot joint plate Sage and onion stuffing, Apple sauce and roast gravy FROMAGES Fromage à la crème CREAM CHEESE Side plate, side knife, Dessert fork Castor Sugar, Assorted Cheese Biscuits Fromage à pâte molle SOFT CHEESE Side plate, side knife, Dessert fork Cruet set (Salt. Pepper & Mustard), Assorted Cheese Biscuits, Butter, Celery, radishes. Semi fromage à pâte dure SEMI HARD CHEESE Side plate, side knife, Dessert fork Cruet set (Salt. Pepper & Mustard), Assorted Cheese Biscuits, Butter, Celery, radishes. Fromage à pâte dure HARD CHEESE Side plate, side knife, Dessert fork Cruet set (Salt. Pepper & Mustard), Assorted Cheese Biscuits, Butter, Celery, radishes.
- 5. PRADIPTA DAS ENTREMETS Omelette soufflé BAKED ALASKA Sweet spoon, fork, cold sweet plate _________ Banana flambé au rhum FLAMED BANANAS Sweet spoon, fork, hot sweet plate _________ Crepes suzette FLAMED PANCAKES Sweet spoon, fork, hot sweet plate _________ Pèche Melba PEACH MELBA Coupe on under liner, tsp _________ Fraises Romanoff STRAWBERRIES ROMANOFF Coupe on under liner, tsp Caster sugar Zabaglione ZABAGLIONE Parfait glass on Under plate, tsp Biscuits a la cuillère Bombe BOMBE Sweet spoon, fork, cold sweet plate _________ SAVOUREUX Anges a cheval ANGELS ON HORSEBACK Side knife, sweet fork, hot fish plate Cruet set, cayenne pepper, pepper mill, Worcestershire sauce Diables a cheval DEVILS ON HORSEBACK Side knife, sweet fork, hot fish plate Cruet set, cayenne pepper, pepper mill, Worcestershire sauce Canapé derby CANAPÉ DIANE Side knife, sweet fork, hot fish plate Cruet set, cayenne pepper, pepper mill, Worcestershire sauce Scotch woodcock SCOTCH WOODCOCK Side knife, sweet fork, hot fish plate Cruet set, cayenne pepper, pepper mill, Worcestershire sauce Quiche Lorraine CHEESE SOUFFLÉ Side knife, sweet fork, hot fish plate Cruet set, cayenne pepper, pepper mill, Worcestershire sauce Beignets au formage CHEESE FRITTERS Side knife, sweet fork, hot fish plate Cruet set, cayenne pepper, pepper mill, Worcestershire sauce DESSERT Dessert FRESH FRUITS/ NUTS Fruit knife & fork intertwined on fruit plate, nut crackers on debris plate, two fingerbowl swarm and cold water Caster sugar, salt