COURSES OF MENU

COURSES OF MENU

1. Hors d’oeuvre- Appetizers

This course is a starter which is basically tasty and tangy and stimulates our hunger and increases our appetite

They are of two types-

•       Classical- all Pre plated and cover is item specific

•       General- most of them platter to plate and cover is fish knife and fish fork

a) Classical Hors d’oeuvres-

1.    Pample mousse ( Grapefruit)- This is a citrus fruit

Cover- Grape fruit cup, doily, under plate, grapefruit spoon/tea spoon.

Accompaniment- caster sugar in sugar dredger

2.    Jus (Juice) - Fruit juices like orange juice, pineapple juices, apple juices etc.

Cover- Pony tumbler, doily, teaspoon and under plate

Accompaniment-  Sweet- Caster sugar

3.    Cocktail de fruits de mer (Sea Food Cocktail)-  shellfish like shrimps, lobster etc dressed with cocktail sauce

Cocktail sauce- mayonnaise + tomato ketchup

Cocktail de crevettes- indicates prawn

Cocktail d’homard- indicates lobster garnished with parsley Cover- Sea food cocktail glass, doily, under plate and teaspoon. 

4.    Huitre ( oyster) –Bivalve molluscs served raw in clusters of dozen Cover- in a deep plate on a bed of crushed ice, above a cloth napkin on a large plate, one oyster fork or fish fork at an angel of 45° to the cover from the edge of the table on the right hand side.

5.    Melon- there are 4 common varieties

•      Canteloupe

•      Honey Dew

•      Charentaise

•      Water melon 

Cover- Boat shaped cut (melon cup), half plate, doily, fruit fork, fruit knife.               If over ripe- serve with dessert spoon to the right of the cover

If not very ripe and scooped out- serve with the tea spoon accompanied with   caster sugar

6.    Caviare (caviar)- These are roe of sturgeon

Roe- processed fish eggs

Sturgeon- Particular species of fish found in Caspian Sea or black sea

Types-

•      Grainy Caviar

•      Pressed Caviar

              Grainy caviar can be further classified into-

              Beluga- white in colour

              Sevruga- dark in colour

              Ossetra- black in colour

It is sold in weight basis. Almas is the costliest among all the caviars which costs 23000 dollar per kg.

Cover- Caviar Knife/ Fish Knife on the right side of the cover, caviar pot on a bed of crushed ice in a caviar plate

Accompaniment- Blinis/Toast (blinis is a savoury Russian pan cake), sieved egg yolk, chopped egg white, chopped shallots and segments of lemon

b. General Hors d’oeuvre 

Cover- Fish knife, Fish Fork and Half Plate

1.    Salads- dressed or tossed

2.    Oeuf Mayonnaise

3.    Fish- Anchovies, tuna, prawns, pickled fish, smoked fish etc

4.    Meat- Cold cuts 

5.    Canapés-  one bite sized snacks with a base of bread, toppings and garnish

6.    Pate de foie gras- paste of goose liver

2) POTAGE (SOUP)

Liquid extract of solid ingredients, classified as food.

Of two types-  Thick

•      Thin - of two types

-       With garnish

-       Without garnish

•      Thick Soup-

a)    Cream soup

b)    Puree

c)    Bisque

d)    Chowder

Cover- Soup Bowl/ Soup Plate, under plate, soup spoon, doily/ paper napkin

Examples- Crème de Tomate, Bisque d’homard, Puree of lentils

•      Thin Soup-

a)    With Garnish-Consommé brunoise, consommé julienne etc. Cover-Soup Bowl, doily, under plate, soup spoon

b)    Without garnish- Consommé clair, consommé en tasse etc.

Cover- Double handled consommé cup, under plate, doily and dessert spoon.

3) POISSON (FISH)

Preparation- smoked fish, grilled fish, fried fish etc

Cover- Fish Knife, fish fork and half plate

Popular dishes-

•      Poisson frit   l’ orly (Batter) - tomato ketchup

•      Poisson grille- lemon butter sauce

4) Entrée- On entry Entry of light meat items.

Cover- small fork, small knife and half plate

Popular dishes-

•      Rognon Saute Bercy- kidney with brown sauce

•      Chop de porc- pork chops

•      Vol au vent au rognon

5) RELEVE- MAIN COURSE

It is the main course; we serve joints of large animals like shoulder, leg etc of beef, pork and mutton.

Cover- Large knife, large fork and large plate

Accompaniments- sauce, bread, vegetables (devoid of potato), potato preparations etc

Examples

Boeuf roti(roasted beef)- sauce raifort (horseradish sauce)

Gigot d agneau roti (roasted leg of lamb) - sauce de menth (mint sauce)

Cuissot de porc roti (roasted hind pork) - sauce des pommes (apple sauce)

Yorkshire pudding, steaks etc can also be served as an accompaniment

6) SORBET 

It is a mid course of meal. It is the time for the guest to relax. Classically it is a glass of very chilled water flavoured with a few drops of champagne, which is served for the guest to sip it casually. Often strong cigarettes and cigar were also served. It is supposed to rinse out taste buds.

Cover- champagne saucer/ pony tumbler, under plate, teaspoon

7) ROTI- ROAST

It is the main course, usually roasted and grilled games, bird, poultry like turkey, chicken, goose, wild rabbit, deer, wild boar etc.

Cover- large knife, large fork and large plate

Examples

Dindon Roti (roasted turkey) - sauce d’airelle (cranberry sauce)

Poulet Roti (roasted chicken) - sauce de pain (bread sauce)

Lapin Roti (roasted rabbit) - Jus Roti

Caneton Roti (roasted duckling) -Sauce d’orange

8) LEGUME- VEGETABLES

Vegetables like cauliflower, cabbage, peas, carrots, asparagus etc are served after preparations.

Cover- small knife, small fork and half plate

Examples

Choux fleur Mornay, Asperges chaud- Beurre fondu, Legume au gratin

9) ENTREMET DE SUCRE –DESSERT

Two types-

a.  General- 

All continental sweet preparation excepting ice-cream

Cover- Dessert plate, dessert fork and dessert spoon

Examples- custard, puddings, gateaux etc.

b.  Ice Cream-

1.  Plain- chocolate, strawberry, vanilla, etc

           Cover- Ice cream cup, under liner (quarter plate), doily and ice cream spoon

2.  Parfait- trutty fruity, chocolate fudge etc

Cover- parfait glass, parfait spoon, under liner (quarter plate), doily

10) SAVOUREAUX – SAVOURY

This course is inducted in order to change the taste of the sugar palate

a.  Meat Savoureaux

Preparation of kidney, liver of mutton or chicken served

Cover- small fork, small knife and half plate

Examples- Auges aux Cheval (oyster rolled in bacon and grilled), Diables aux cheval (prunes rolled in bacon and grilled), canapés diane

b.  Fish Savoureaux

Fish preparation like Tuna sur Croute (tuna served on toast), IvanHoe

(creamed haddock on toast)

Cover- Fish knife, fish fork and half plate

c.  Fromage (cheese)

Cheese can mainly be classified in four ways

1.  Hard cheese- parmesan, derby

2.  Semi hard Cheese-cheddar, Edam

3.  Soft/ cream Cheese-brie, feta

4.  Blue veined Cheese- gorgonzola, stilton

Cover- quarter plate and small knife/ small fork

Accompaniment- Brown Bread, cream cracker biscuit, celery sticks, water cress,    radish etc

11) DESSERT – FRESH FRUITS AND NUTS

Fruit basket or stand is provided

Cover- Half plate, fruit/small knife, fruit/ small fork

Essential accompaniment- sugar dredger (caster sugar)

Exception- Raisins Frais (grapes) - half plate, Grape scissors, bowl of water to rinse the grapes, doily, under liner (quarter plate) for the bowl and scissor and finger bowl.

12) CAFE- COFFEE

This is the last course in which coffee is served in demi-tasse. The service portion is 94.7ml

Accompaniment- Milk, sugar, cream, Petit four 

Alcoholic accompaniment- Brandy, Tia Maria, Kahlua

CHASING- An alternative sip of coffee and alcoholic beverage is taken

LACING- Coffee is laced with alcoholic beverage and sipped

Some books list 17 courses in courses of menu

•      Hors d'oeuvre (appetizer)

•      Potage (soup)

•      Oeufs (eggs)

•      Farineaux (rice & pasta)

•      Poisson (fish)

•      Entrée (entry of 1st meat course)

•      Reléve (meat course) 

•      Sorbet (flavoured water)

•      Rôti (roast)

•      Légume (vegetables)

•      Salade (salad)

•      Buffet Froid (cold buffet)

•      Entremet de sûcre (sweets)

•      Savoureaux (savoury)

•      Fromage (cheese)

•      Desserts (fresh fruits & nuts)

•      Café (coffee)

In case of continental food all food items according to their types are categorized under different courses.