Hors-doeuves

Traditionally
this course
consisted of
compound
salads, fish
and meats.

But now it
consists of a
small mouthful
of items.

E.g. Pates,
mousses, fruit
and smoked
fish

Appetiser- starter courses

 Canapes with foie gras, prawns, capers,
salamis etc
Eggs- poached, boiled with aspic or
mayo, stuffed
Fish- anchovies, herrings, lobster,
mackerel, smoked eel and prawns
Meats pates, hams and salamis
Salads- plain or compound
Other appetisers
Asparagus or Avocado
Caviar with blinis
Charcuterie (pepper mill, cayenne, gherkins, onion)
Corn on the cob
Fresh fruits with caster sugar or ginger (melon)
Fruit juices (tomato)
Globe artichokes with vinaigrette or hollandaise sauce, finger bowl)
Gravalax
Pates with hot toasts
Ceaser or Nicoise salad
Oysters (oyester cruet, BB butter and finger bowl)
Potted Shrimps (toast and cayenne pepper)
Smoked salmon (BB butter, cayenne pepper, lemon) or trout, mackerel or tuna
(horseradish sc)
Snails (finger bowl, lemon, extra napkin)
Hors doevres Service

Often Silver Served

When plated served with small fork
and knife
Sometimes fish fork and knife are used
Small fork and a tea spoon can be used
(e.g. prawn cocktail)
 Potages (Soups)

Any soup

Hot or cold
Types of soups

Consomm
Borscht duck pate buchees, beetroot juice
(Sherry) and sour cream
Bouillabaisse sippets and rouille
Veloutes,
Cremes (tomato Chowder
with croutons Cock-a-leeky prunes
only) and Purees
Gazpacho-croutons and diced raw
Potages, broths vegetable
and bisques Ministrone parmesan and flutes
Petit Marmite-in a petit marmite pot, sweet
spoon, flutes, poached bone marrow and
parmesan
Soupe a loignon-flutes with parmesan
Service of soups

Mostly plated
Might be silver
served from tureen
Soup plate,
underplate, soup
spoon
Consomm in
consomm cup, sweet
spoon
 Oeufs (Egg Dishes)

Not retained
their
popularity on
modern
menus.
Egg dishes types and service

Oeuf sur la plat- sweet spoon and fork.

Side knife might be offered
Oeuf en cocotte- tea spoon
Omlettes-join fork on the right or joint
fork and knife
Souffles- tea spoon or small fork
 Farineux (Pasta & Rice)

Also known as
fainaceous.

All pasta and

rice dishes.
Fainaceous dishes service

Gnocchi Most often with parmesan

Plaited or silver served
Piedmontaise For spaghetti joint fork on the right and
(potato)
sweet spoon on the left
Parisienne
(choux paste) Sweet spoon (right) and fork (left) for
Romaine the rest
(semolina)
 Poisson (Fish)

Both hot and

cold.

Smoked
salmon and
seafood
cocktails are
usually
considered
hors-doeures!

But anything
else!!!
Accompaniments for fish dishes
Hot fish with a sauce Nothing
Plaited or
silver served Hot fish no sauce Hot butter sauce, hollandaise, lemon
Fish ala Anglaise Lemon, tartare sauce
Starter- fish
fork and knife Fish ala Orly Lemon, tomato sauce
Fried/ grilled fish Lemon, hollandaise, tartare sauce
Main course-
joint fork and Cold-poached fish Lemon, mayonnaise
knife now Grilled herring Mustard sauce

Oriental Sushi and sashimi Wasabi and soy sauce

dishes with Whitebait BB butter, cayenne
chopsticks Mussels BB butter, cayenne
Cold lobster Lemon, mayonnaise
 Entre

No veg or
potatoes!

Usually
accompanied
by rich sauce
or gravy.

Generally
small.

E.g. Tournedos,
noisettes...
 Sorbet

Sometimes
called Granites.

This in for a
pause in meal
and refreshing
palate.

Spirit, liqueur,
champagne
could be
poured over!

Russian
Cigarettes also
offered!
 Relev

The main roast

other large
joint.

Served with
veg an
potatoes.
Accompaniments for meats
Boeuf Roti
Agneau Roti
Mouton Roti
Porc Roti
Roast veal

Mouton Bouilli
Silverside (salted
beef)
Boeuf bouilli
Jambon Bouilli
Other meat dishes

Irish Stew- Worcestershire sauce and red

pickled cabbage
Curry- poppadums, Bombay Duck, mango
chutney and curry tray
Mixed Grill- cress, tomato, straw potato,
parsley butter and mustards,
Oriental dishes- rice, wasabi and soya
Steaks- as for the Mixed Grill, Barnaise
with Chateaubriand
 Rti (Roast)

Traditionally
refers to
roasted game
or poultry!
 Poultry, furred and feathered game
Poulet Roti Faci Bread sauce, roast gravy, parsley (or sage) and
Silver or thyme stuffing, grilled bacon and watercress
plate Caneton Roti Sage and onion stuffing, apple sauce, roast gravy
served
Caneton roast gravy and orange salad
Gueridon Sauvage Roti
service Oie Roti Sage and onion stuffing, apple sauce, roast gravy

Joint fork Dinde Roti Cranberry sauce, chestnut stuffing, chipolatas, game
and knife chips, watercress and roast gravy
Jugged Hare Heart shaped croutons, forcemeat balls, redcurrant
Steak knife jelly and roast gravy
offered
Venison Cumberland sauce, redcurrant jelly and roast gravy.
Sauce Poivrade sometimes also
Feathered Fried breadcrumbs, hot liver pate en croute, bread
Game Roti sauce, game chips, watercress and gravy
 Lgumes (Vegetables)

Apart from eg
on main and
roast course,
certain veg
may be
served as a
separate
course!

E.g.
Asparagus
and
artichokes.
 Salade (Salad)

Simple green
salad and
dressing.

Often small.
Salads

Plain Endive Salads and sides

:
Compound Francais
Mimosa
Pre-plated
Nicoise Silver served
Dorange Side dishes top
left of the cover
Russian
Family service-
Saison multiportion
Verte
 Buffet Froid (Cold Buffet)

A Variety

- Cold meats

- Egg items

- ect
 Fromage (Cheese)

Range of different
cheeses

Many
accompaniments
including:

Biscuits, Celery,
Grapes & Apples.

Can also refer to

cheese-based
dishes such souffls.
Fromage service

Fresh Cruet (salt, pepper, mustard) Plated

Soft Butter Cheese board
Semi-hard Celery (in celery glass with some Cheese trolley

Hard ice)
Blue Radishes in bowl with tablespoon
Caster sugar fro cream cheeses Side knife and
sweet fork for
Cheese biscuits the cover
 Entremets (Sweets)

Both hot and

cold puddings.
 Types of sweets
Mousses
Charlottes Plated
Custard

Sundaes Silver served

Creams Trolley served
Beignets (fritters) Gueridon
Sauce Fruit dishes flambe
Anglaise Gateaux Sweet
spoon(L), sweet
Ice cream fork (R)
Omlettes Served in
Pancakes coupe eaten
with teaspoon
Chantilly Pies, flans and pastries
cream Puddings and souffls
 Savoureux (Savoury)

Could be on
toast, in
pastry or
savoury
souffls.

Sometimes
simple.
 Examples

Salt & Pepper Barquettes and Tartlettes

Cayenne Bouchees
Peppermill Canapes (Scotch woodcock, devils on
Worcestershire Sc horseback, angels on horseback)
Flans
Silver Served Omelettes
Plated
On- toast (Welsh Rarebit, Buck
Rarebit etc)
Hot fish plate, small
knife and sweet fork
Dessert (Fruit)

Fresh fruit

Nuts

Sometimes
candied fruits.
Service of fruits

Sugar Plated
For fruits Fruit bowl/basket
Ginger for Flambed
melon

Salt for nuts

Fruit/sweet plate, fruit knife and fork
Nut crackers
Grapes scissors
 Beverages

Traditionally
this is referred
to as coffee...

But now has a

much wider
range...

Not a course
just an
addition.
 Key Points

Page 138-159

Based on taste sensations. A number of course

Also a guide for both a la
carte and table dhte are often grouped into
menus.
Features in many Starters
European menus.
Number of courses Main course
depend on size of
establishment. Afters
Beverages