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)
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.
