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French Classical Menu Pdf Download

viraj chavan 18SAVOUREUXSavouries may take the form of savoury items served hot on toast or as a savoury souffle. Dont miss on any posts. All for free. About This Presentation . See you around and happy Hoteliering. At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and sometimes the first speech was givenComplied by mr. Title: FRENCH CLASSICAL MENU 1FRENCH CLASSICAL MENU 2French Classical MenuStarters Main Course Rest in course Main Course AftersHors-d oeuvre Potage Oeuf Farineaux Poisson Entre Sorbet Releve Roti Legumes Salades Buffet Froid Entremet Savoureux Fromage Complied by mr. We'll even convert your presentations and slide shows into the universal Flash format with all their original multimedia glory, including animation, 2D and 3D transition effects, embedded music or other audio, or even video embedded in slides. viraj chavan 14Legumes to accompany main course might bePuree de pommes (de terre) - creamed potatoes Pommes sautees - potaoes boiled in skins peeled sliced and shalow fried. are served. A sauce or a roast gravy with potatoes and green vegetables are always served with this course. There is truly something for everyone! presentations for free. Sole colbert - Sole, flour, egg and bread crumbed and deep fried. Or use it to create really cool photo slideshows - with 2D and 3D transitions, animation, and your choice of music - that you can share with your Facebook friends or Google circles. Pommes Frites - Deep fried potatoes.

Always remember that while compiling menus beverages are not counted as a course.Examples are:Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe Tags: Hospitality Basics Hotel Staff Training F&B Training Serving Food Service French Classical Menu Menu tweet Prev Next . Steak Daine - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Pommes au four - baked jacket potato Champignons grilles - grilled mushrooms Choufleur mornay - cauliflower with a cheese sauce. Spaghetti bolognaise spaghetti blended with minced lean beef with rich brown sauce. All forms of fresh fruit and nuts may be served in this course. Write a Comment . Although it must be noted that the clear soup is always placed first on the menu.Examples of Potage :Consomm julienne : - clear soup garnished with strips of root vegetablesConsomm celestine : - clear soup garnished with strips of savoury pancakes.Bisque d homard :- thick lobster- flavored soupGreen Bean Soup : - cream of Green BeansSoup a l oignon : - clear onion soup3 - Oeuf / EggOeufs are the dishes made from egg. Are you looking for. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.The Dish may contain any of the following:Lamb (Agneau) Chicken (Poulet)Beef (Boeuf) Duckling (Caneton)Veal (Veau) Fowl (Poulard)Ham (Jambon) Tongue (Langue)Pork (Porc)Some Examples of Releve:Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef.Carre d agneau roti : - roast best end of lambCuissot de porc roti puree de pommes : - roast legg of pork with apple sauce.Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce9 - Roti / RoastAt this stage the balance of the courses is gradually returning from heavy to light. But aside from that it's free. ef1da23cbc

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