classical menu ,17 Course French Classic Menu with Examples , French classical menu definition French classical menu 5 course .
1 - Hors-d oeuvre / Appetizer
- Clear soup garnished with strips of root vegetables.
- Consommé Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad.
- Caviar : Roe of sturgeon fish
- Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce covered with tomato flavored mayonnaise.
- Melon Frappe : Chilled Melon
- Salmon Fume : Smoked Salmon
- Pate maison : Goose or chicken liver, cooked , sieved and well seasoned
2- Soup(Potage)
Example of soups are :- - Consomme royal
- Consomme julienne
- Cream of tomato
- minestrone soup
- Petite marmite
- turtle soup
- bouillabaisse
- vichyssoise
Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu.
Examples of egg dishes are:
- Flat Omelette espagnole omelette with onions, peppers and tomatoes
- Omelette aux tomates : - tomato omelette
- Omlette aux champignons : - mushroom omelette
- Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated
- Oeuf brouille au lard : - scrambled egg with bacon.
4 - Farinaceous / Farineaux / Pasta or Rice
This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and color determine the type of pasta.
Examples of farinaceous dishes are:
- Spaghetti Neapolitan – spaghetti in a tomato- and garlic- flavored sauce.
- 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.
- Gnocchi romaine – semolina based.
- Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.
5 - Poisson / Fish:
Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. 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.
Examples of fish dishes are:
- Sole meuniere : - Sole shallow fried in butter.
- Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).
- 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.
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