1. 1. 1)Hors d'oeuvre 2)Potage 3)Oeufs 4)Farineaux 5)Poisson 6)Entre 7)Sorbet 8)Releve 9)Roti Roast 17 COURSES OF FRENCH CLASSICAL MENU:- 10)Legumes 11)Salade 12)Buffet Froids 13)Entremets 14)Savoureux 15)Fromage 16)Dessert/ Desservir 17)Beverage/ Caf
2. 2. Hors d'oeuvre Dishes:- Mozzarella Puffs
3. 3. Mozzarella Puffs:- INGREDIENTS:- 71/2 biscuit dough 1 tsp dried oregano 3 mozzarella cheese 2 tbsp pizza sauce Total Time:-20 mins PREPARATION:- 1) Preheat oven to 375 degrees F (190 degrees C). 2) Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes. 3) Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce. 4) Bake in the preheated oven 10 to 12 minutes, or until golden brown.
4. 4. Potage:- GREEN POTAGE:-
5. 5. GREEN POTAGE:- INGREDIENTS:- 1/4 cup sliced scallion 1/3 cup butter 2 cups diced raw potatoes 1 teaspoon salt 2 cups chicken broth 1/2 bunch water cress 1 cup spinach leaves, lightly packed 2 cups lettuce leaves, torn into small pieces Chopped chives or Sour cream and paprika PREPARATION:- 1)Cook scallions in butter for about (5)minutes over moderate heat, stirring frequently. Add potatoes, salt, and chicken broth. Bring to boil and cook, covered, for 10 minutes. 2)Add the water cress in coarse pieces, spinach leaves, and torn up lettuce. Continue cooking until potatoes are tender, about 5 minutes longer. Strain off about 1 cup of broth. 3)Place vegetables and remaining broth in blender. Cover container and turn on blender. Blend until smooth, add remaining broth and reheat. Served garnished with chopped chives, or sour cream sprinkled with paprika.
6. 6. Oeufs:- Oeufs en Cocotte (Coddled Eggs)
7. 7. Oeufs en Cocotte (Coddled Eggs):- INGREDIENTS:- About 1 tablespoon softened or melted butter 4 large eggs, at room temperature 4 tablespoons heavy cream Kosher salt Black pepper, freshly cracked Parsley, minced, or other fresh herbs Flaky sea salt PREPARATION:- 1)Preheat the oven to 350F. Bring a teakettle filled with water to a boil. Brush the interior of 4 4- to 6-ounce ramekins with butter (divided evenly between them). Crack an egg into each ramekin. Top each egg with 1 tablespoon of cream and a pinch of salt and pepper. 2)Place the ramekins in a casserole dish. Carefully pour boiling water into the casserole dish until it reaches halfway up the sides of the ramekins. Bake the eggs until the yolks are just barely set the eggs will continue to cook due to carryover cooking, about 18 to 22 minutes. 3)Sprinkle with parsley, if using, and serve with flaky sea salt.
8. 8. Farineux:- Spaghetti with Lemon Sauce
9. 9. Spaghetti with Lemon Sauce:- INGREDIENTS:- 1 pound/457 g spaghetti 1 clove garlic, for rubbing 2 lemons 5 tablespoons/74 ml extra-virgin olive oil Salt 1 cup/235 ml finely grated Parmigiano cheese plus extra for sprinkling Bunch fresh flat-leaf parsley leaves picked and chopped PREPARATION:- 1)Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'. 2)Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and 3)slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese. 4)When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately
10. 10. Poisson:- Glazed Salmon With Broccoli Rice
11. 11. Glazed Salmon With Broccoli Rice:- INGREDIENTS:- 1/4 cup brown sugar 2 tablespoons low-sodium soy sauce 1 cup long-grain white rice 1 head broccoli, florets only, chopped 2 cups 4 pieces skinless salmon fillet 1 large red onion, cut into 1/4-inch-thick wedges 1 tablespoon olive oil PREPARATION:- 1)Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. 2)Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork. 3)Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with teaspoon salt and teaspoon pepper. 4)Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking. 5)Serve the salmon and onion with the rice and the remaining glaze.
12. 12. Entre:- Grilled Pork Chops
13. 13. Grilled Pork Chops:- INGREDIENTS:- 4 pork loin chops 1/4 cup olive oil 21/2 tbsps soy sauce 1 tsp steak seasoning Total Time:-80mins PREPARATION:- 1)Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resalable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours. 2)Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.
14. 14. Sorbet:- Strawberry Sorbet
15. 15. Strawberry Sorbet:- INGREDIENTS:- 2 quarts strawberries 1 cup sugar 2 teaspoons lemon juice, to taste 1/2 teaspoon kosher salt, to taste PREPARATION:- 1)Remove tops from strawberries and pure in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of pure. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste. 2)Strain pure and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
16. 16. Relev:- Grilled Lamb Chops
17. 17. Grilled Lamb Chops:- INGREDIENTS:- 1/4 cup distilled white vinegar 2 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon minced garlic 1 onion, thinly sliced 2 tablespoons olive oil 2 pounds lamb chops PREPARATION:- 1)Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resalable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours. 2)Preheat an outdoor grill for medium-high heat. 3)Remove lamb from the marinade and leave any onions on that stick to the meat. 4)Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
18. 18. Roti Roast:- Pork Roast
19. 19. Pork Roast:- INGREDIENTS:- Pork Shoulder Blade Roast 8-10 dashes Worcestershire sauce 3-5 tablespoons your favorite dry rub PREPARATION:- 1)Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Cook on low setting of slow cooker for 8-10 hours. 2)Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat easily will pull with two forks. 3)Internal temperature of pork roast should be between 190 F and 205 F. Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker. Serve warm. 4)Leftovers should be kept in an airtight container in the refrigerator or freezer.
20. 20. Legumes Jacket potatoes
21. 21. Jacket potatoes:- INGREDIENTS:- 50g light soft cheese squeeze lemon juice 1 hot-smoked salmon fillet 1 heaped tsp capers a little lemon zest 1 baking potato oil PREPARATION:- 1)Heat oven to 220C/200C fan/gas 7. Rub a little oil and seasoning over the potatoes, then bake on a baking sheet for 25 mins. Turn down the oven to 190C/170C fan/gas 5 and bake for 1 hr-1 hr 15 mins more until the flesh is tender and the skin crisp and golden. For a quicker option, prick a potato with a fork. Wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside. For crisp skin, rub with a little oil, then flash under a hot grill, turning often. To serve, slice a cross in the center, squeeze the base to pop the top, then choose your favorite filling. 2)For the salmon and soft cheese filling, mix 50g light soft cheese with a squeeze lemon juice and seasoning. Pile into a jacket potato and flake 1 hot-smoked salmon fillet on top. Sprinkle with 1 heaped tsp capers and a little lemon zest.
22. 22. Salade:- Simple Garden Salad
23. 23. Simple Garden Salad:- INGREDIENTS:- 3 cups spring greens 2 cucumbers, quartered and sliced 2 tomatoes, diced 1 lemon, juiced 1 cup parsley, chopped PREPARATION:- Just mix together in a bowl.
24. 24. Buffet Froids:- Roast Chicken
25. 25. Roast Chicken:- INGREDIENTS:- 1 whole chicken 1 1/2 teaspoons kosher salt, divided 1 lemon half 1 teaspoon seasoned pepper 1 teaspoon dried rosemary 1 tablespoon olive oil 1 tablespoon butter, melted PREPARATION:- 1)Preheat oven to 450. If applicable, remove neck and giblets from chicken, and reserve for another use. Rinse chicken with cold water, and drain cavity well. Pat dry with paper towels. Sprinkle 1/2 tsp. salt inside cavity. Place lemon half inside cavity. 2)Stir together pepper, rosemary, and remaining 1 tsp. salt. Brush outside of chicken with oil. Rub 2 1/2 tsp. pepper mixture into skin. Sprinkle remaining pepper mixture over both sides of breast. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Add 3/4 cup water to pan. 3)Bake at 450 for 20 minutes. Reduce heat to 375, and bake 30 minutes. Baste chicken with pan juices; drizzle with melted butter. Bake 15 to 25 minutes or until a meat thermometer inserted in thigh registers 165, shielding with aluminum foil to prevent excessive browning, if necessary. Remove chicken from oven, and baste with pan juices. Let stand 10 minutes before slicing.
26. 26. Entremets:- Caramel Custard
27. 27. Caramel Custard Recipe:- INGREDIENTS:- 1-1/2 cups sugar, divided 6 eggs 3 cups milk 2 teaspoons vanilla extract PREPARATION:- 1)In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. 2)In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar. 3)Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350 for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks. 4)To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled
28. 28. Savoureux:- Canape Diane
29. 29. Canape Diane:- INGREDIENTS:- 2 tablespoons oil 4 chicken livers 4 streaky bacon rashers, rinded and fat removed 4 slices of French bread, toasted PREPARATION:- 1)Heat the oil in a frying pan and fry the chicken livers until tender and cooked through. 2)Remove them from the pan and keep hot. 3)Add the bacon to the pan and fry until golden brown on both sides. 4)Drain well, then wrap a rasher around each chicken liver. 5)Serve on the toast.
30. 30. Fromage:- Cheddar:-
31. 31. Cheddar:- Fromage (Cheese) is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.
32. 32. Dessert/Desservir:- Fruit & Nut Salad:-
33. 33. Fruit & Nut Salad:- INGREDIENTS:- 1 kiwi, peeled and chopped 1 cup grapes cup blueberries Red Delicious apple, chopped 7 strawberries, chopped 1 orange, peeled and chopped 1 and cup Greek yogurt cup chopped walnuts 2-3 tablespoons raw honey PREPARATION:- Place all fruit on a large plate or in a bowl. Scoop Greek yogurt on top of the fruit and sprinkle walnuts over the top. Drizzle honey over the top of the fruit and Greek yogurt. You can also place the Greek yogurt on the plate first and layer the fruit, nuts, and honey on top.
34. 34. Beverage/Caf:- Hot Caramel Coffee
35. 35. Hot Caramel Coffee:- INGREDIENTS:- 1 tbsp coffee 2 tbsps warm water 2 tbsps caramel sauce 2 cups milk whipped cream (for topping) PREPARATION:- 1)Whisk coffee in warm water until it changes the color. 2)Add in caramel sauce. 3)Divide coffee mixture in 2 cups, pour over boiling milk, top with whipped cream. Serve.
36. 36. From:- SHAIKHKUSMAN