D1214- Menu-Accompaniments-Table Setup
Menu / Accompaniments/ Table Setup
| 1. Hors-d’oeuvre | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Salads fish and meat salads, cucumber salad,andalouse, russian salad | Mayonnaise, vinaigrette,aspic, etc. | fish knife & fish fork fish plate ] | |
| 2 | Fish anchovies, herring, smoked eel | according to items | fish knife & fish fork fish plate |
| 3 | Asparagus (Asperges) | when hot -melted butter / beurre fondue or hollandaise. Whem cold -vinaigrette or mayonnaise | 1 joint fork placed upside down on the right-hand side of the cover, asparagus tong on right side hot/cold joint plate |
| 4 | Avocado | Vinaigrette, brown bread and butter (optional) | j ; side knife & dessert fork,cold fish plate |
| 5 | Caviare | blinis (buck wheat pancake)/ hot b/f toast, butter, segment of lemon, chopped shallot, chopped egg yolk & egg white | j caviar knife/ fish knife on right side cold fish plate |
| 6 | Fresh fruit chilled mellon | castor sugar & ground ginger for melon | side Knife & dessert fork half plate/ bowl |
| 7 | Fruit cocktails | castor sugar – grapefruit | cocktail glass/ bowl tea spoon |
| 8 | Fruit juices | castor sugar | pony glass,teaspoon |
| 9 | Tomato juice ‘•jus da tomate | salt.worchestershire sauce | pony glass,doily on side plate, teaspoon |
| 10 | Globe Artichokes artichaut | when hot -melted butter / beurre fondue or hollandaise Whem cold -vinaigrette | joint fork placed upside down on the right-hand side hot/cold fish plate , finger bowl , spare napkin. |
| 11 | Mousses & pates | Hot unbuttered breakfast toast/butter/lemon & napkin | 1 half plate,side knife,dessert fork |
| 12 | Oy stars (huitras) | Haifa lemon, oyster cruet – (cayenne pepper, pepper mill,chilli vinegar,Tabasco sauce), butter, brown bread | bed of crushed ice in a soup plate, oyster fork,finger bowl, slice of lemon & napkin |
| 13 | Seafood cocktails | lemon segment,peppermill,cayenne pepper, brown bread, butter | cocktail glass,doily on side plate, teaspoon,oyster fork |
| 14 | Smoked salmon (saumon fume) | half a lemon wrapped in muslin.cayenne pepper, peppermill,brown bread,butter,oil,capers, chopped onions | cold fish plate,fish knife.fish fork |
| 15 | Snails (escargots) | French bread with appropriate sauce,half a lemon | Escargot dish (with 6-12 indentations), snail tongs – left side ,snail fork- right side, finger bowl,napkin |
| 2. Potage (Soups) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Consomme’ (thin soups) | depending on the garnish | Consomme’ cup and saucer,half plate,dessert spoon |
| 2 | Petit marmite | grated parmesan, poached bone marrow , grilled flutes | earthenware dish called petit marmite dish , dolly, dessert spoon |
| 3 | Minostroni | grated parmesan, , grilled flutes | soup spoon , soup plate , underplate |
| 4 | Potage st. Germain / Creme’ de tomate | croutons | soup spoon , soup plate , underplate |
| 5 | Bouillabaisse | french bread dipped in oil and grilled | soup plate , underplate, fish knife ,fish fork , dessert spoon . |
| 6 | Bortsch | sour cream, beetroot juice, bouchees. | dessert spoon , soup plate , underplate |
| 3. Oeufs (Eggs) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Ocuf sur la plat | sur la plat dish,underplate,dessert spoon, dessert fork,side knife | |
| 2 | Oeuf en cocotte | cocotte dish,underplate,teaspoon | |
| 3 | Omelettes | Hash brown potato, grilled tomato | hot fish plate,small fork,small knife |
| 4. Farineux (Pasta & rice dishes) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Spaghetti | grated Parmesan cheese | hot soup plate with underplate, joint fork placed on right side of cover, dessert spoon (left side) |
| 2 | Other Pasta | grated Parmesan cheese | half plate,dessert fork,dessert spoon |
| 5. Poisson | |||
| SNO | Items | Accompaniments | Table Set-up |
| 1 | Fried Fish | Tartare sauce/Hollandaise sauce,lemon segments | fish plate,fish knife,fish fork |
| 2 | Deep Fried Fish | Tomato sauce.lemon segments • | fish plate,fish knife,fish fork |
| 3 | Cold Poached Fish Dishes | Mayonnaise or its derivative,lemon segments | fish plate,fish knife,fish fork |
| 4 . | Grilled Herring (hareng grille’) | Mustard sauce | fish plate,fish knife,fish fork |
| 5 | White bait (blanchailles) | cayenne pepper,peppermill,lemon segments, | fish plate,fish knife,fish fork |
| 6. | Mussels (moules nroriniere) | cayenne pepper,peppermill,brown bread Shutter | deep soup plate,underpiate.fish knife, fish fork,dessert spoon,spare plate, finger bcrwl,napkin |
| 7 | Cold Lobster ( homard froid) | Mayonnaise sauce,lemon segments | fish plate,fish knife,fish forkjobster pick, spare plate,finger bowl,napkin |
| 6. Entree | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Poulet saute’ chasseur | half plate.small fork small knife | |
| 2 | Lamb chop- (Chop d’ agneau) | half plate,small fork small knife | |
| 7. Sorbet | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Flavoured ice/snow | small goblet,underliner,teaspoon | |
| 2 | Cigarettes/Cigars | ||
| 8. Releve’ | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Boiled mutton (mouton bouilli) | Caper sauce | large plate,large knife,large fork |
| 2 | Salt beef ( silverside) | turned root vegetables,dumplings, natural cooking liquor | large plate,large knife,large fork |
| 3 | Boiled fresh beef (beouf bouilli) | turned root vegetables,natural cooking liquor, rock salt,gherkins | large plate,large knife,large fork |
| 4 | Boiled ham (Jambon bouilli) | Parsley sauce/White onion sauce | large plate,large knife.large fork |
| 5 | Curry (karl) | poppadums,Bombay Duck,mango chutney | large plate,large knife.large fork |
| 6 | Irish Stew | Worchestersbire sauce,pickled red cabbage | deep soup plate,underlinerjoint knife, joint fork.dessert spoon |
| 9. Roti (Roast items) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Roast beef (boeuf roti) | Horseradish sauce,mustard,Yorkshire Pudding | large plate,large knife,large fork |
| 2 | Roast mutton (mouton roti) | Redcurrant jelly/onion sauce | largo plate,large knife.large fork |
| 3 | Roast pork (pore roti) /”boast duck (caneton roti) / Roast goose (oie roti) | Sage & onion stuffing, apple sauce,roast gravy | large plate,large knife,large fork |
| 4 | Roast chicken (poulet roti) | Bread sauce,parsley & thyme stuffing,roast gravy | large plate,large knife,large fork |
| 5 | Rost turkey (dindonneau roti) | Cranberry sauce.chestnut stuffing,game chips, chipolata sausages.water cress,roast gravy | large p.ate,large knife,large fork |
| 10. Legumes (vegetables) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Asparagus | when hot -melted butter / beurre fondue or hollandaise, Whem cold -vinaigrette or mayonnaise | joint fork placed upside down on the right-hand side of the cover, asparagus tong on right side hot/cold joint plate |
| 4 | Avocado | Vinaigrette, brown bread and butter (optional) | side knife & dessert fork,cold fish plate i |
| 3 | Puree de Pommes | half platg.small knife,small fork, | |
| 4 | Pcrnmes persilles | half plate,small knife,small fork, j | |
| 11. Salade (salad) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Russian salad | half plate,small knife.small fork | |
| 2 | Salad verte | half plate,small knife.small fork | |
| 3 | Hangroise salad | naif plate,small knife.small fork | |
| 4 | Mimosa salad | half plate.small knife.small fork i | |
| 12. Buffet Froid (cold buffet) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1. | Jambon (ham) | half plate,small knife.small fork | |
| 2. | Galantine | aspic jelly | half plate,small knife.small fork |
| 13. Entremets (sweets) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Crepes Suzette | hot sweet plate,dessert spoon, dessert fork | |
| 2 | Peach Flambe (peche flambee) | castor sugar | hot sweet plate,dessert spoon, dessert fork |
| o o | Stra wberries Romanoff (fraises roman off) | castor sugar | cola sweet plate .dessert spoon, dessert fork |
| 4 | Souffles (chocolate,fruits etc) | cold sweet plate,dessert spoon dessert fork | |
| 14. Fromage (cheese) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Fresh cheese | seasonings,butter,celery, radishes, assorted cheese biscuits or bread,castor sugar | side plate,side knife,dessert fork (optional), cheese board,cheese knife,cheese tray |
| 2 | Soft cheese | seasonings, butter,celery,radishes, assorted cheese biscuits or bread,castor sugar | side plate,side knife,dessert fork (optional), cheese board,cheese knife,cheese tray |
| 3 | Semi-hard cheese | seasonings,butter.celery,radishes, assorted cheese biscuits or bread,castor sugar | side plate,side knife,dessert fork (optional), cheese board,cheese knife,cheese tray |
| 4 | Hard cheese | seasonings, butter, celery, radishes, assorted cheese biscuits or bread,castor sugar | side plate,side knife,dessert fork (optional), cheese board .cheese knife,cheese tray |
| 5 | Blue cheese | seasonings, butter,celery, radishes, assorted cheese biscuits or bread,castor sugar | side plate.side knife,dessert fork (optional), cheese board,cheese knife,cheese tray |
| 15. Savoureaux (savoury) | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Welsh Rarebit | Salt,pepper,cayenne pepper,pepper mill, Worchestershire sauce | fish plate.side knife,dessert fork |
| 2 | Tuna on toast | Salt,pepper,cayenne pepper,pepper mill | fish plate.side knife,dessert fork |
| 3 | Angels on horseback | Salt,pepper,cayenne pepper,pepper mill | fish plate.side knife,dessert fork |
| 4 | Devils on horseback | Salt,pepper,cayenne pepper,pepper mill | fish plate.side knife,dessert fork |
| 16. Dessert | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Fruits (fresh or dry) & nuts | castor sugar (for fruits),salt(for nuts) | fruit plate,fruit knife,fruit fork, 2 finger bowl with lukewarm water for rinsing fingers & other with cold water for rinsing grapes,nut crackers,grape scissors, side piste (for shells & peels) |
| 17. Beverages | |||
| Sno | Items | Accompaniments | Table Set-up |
| 1 | Coffee (cafe) | demitasse.saucer,coffee spoon | |
| 2 | Tea (the) | tea cup,saucer,tea spoon | |
| 3 | Hot / Cold chocolate | tea cup/suitable glass,underliner, appropriate spoon | |
