Cover and Accompaniments

Transcription

1 Cover and Accompaniments Introduction In all cuisines around the world, most individual dishes are not considered as a full meal by themselves. Each individual dish is balanced by serving it along with some other preparations, called accompaniments. The accompaniments may be an integral part of a dish, or served separately. These accompaniments can be sauces, vegetable preparations, meat preparations, preserves or bread preparations. Accompaniments also help to counter the dominating flavours and tastes of a dish. It is very important for a service professional to know about right accompaniments of a dish and correct serving procedure. Classic Accompaniments Some of the classic accompaniments are listed in a Table 10.1 for easy understanding. Along with the accompaniments, a basic cover requirement also given for each dish. Dish Accompaniments Cover Hors d Oeuvres Hors d oeuvre Oil and Vinegar Asparagus (Asperges au beurre fondue) Served hot : Hollandaise sauce Beurre fondue Served cold : Sauce vinaigrette Asparagus rack Asparagus tongs right side down the plate Full plate hot / cold Avocado Caviar Hot breakfast toast Butter Finely chopped shallots Sieved hardboiled egg Blinis buckwheat pancake Chilled Melon (Melon Frappe) Ogen, Charentaise, Honeydew, Cantaloupe Ground ginger Castor sugar or caviar knife on right side Dessert spoon Dessert fork Corn on the cob Beurre fondue melted Corn on the cob holder Cover and Accompaniments Page 1

2 (Mais de naturel) butter Hot half plate Fruit juices orange, pineapple (Jus de fruits) Castor sugar if needed Globe Artichoke (Artichaut) Grapefruit Cocktail (Cocktail de Pamplemousse) Gulls Eggs (Oeufs de Mouette) Oysters (Les Huitres) Pâté de Foie Gras Prawns Cocktail (Cocktail de Crevettes) Smoked Eel (Anguille fumé) Smoked Salmon (Saumon fumé) Smoked Trout (Truite fumé) Served hot : Hollandaise sauce Beurre fondue Served cold : Sauce vinaigrette Castor sugar Oriental salt Cayenne pepper Chilli vinegar Tabasco sauce Half a lemon Hot breakfast toast with crusts removed, cut into triangles and served in a napkin on a side plate Mayonnaise sauce Horseradish Sauce Cayenne Pepper Cayenne Pepper Cayenne Pepper 5 oz juice glass right side Full plate hot / cold Doily on under liner Coupe Grape fruit spoon or AP knife AP fork Doily on under liner Spare side plate for shells Soup plate with crushed ice on an under plate Oyster fork Finger bowl filled with Side knife Dessert fork Cold fish plate Coupe Snails Snail tongs left of cover Cover and Accompaniments Page 2

3 (Les Escargots) Tomato Juice (Jus de Tomate) Bortsch Consommé Cream of Tomato soup (Crème de Tomate) French Onion Soup (Soup à l oignon) Minestrone Worcestershire sauce Snail fork right of cover Snail dish round dish with 6 12 indentations to hold the snail shells Doily on under liner 5 oz juice glass Potage Sour cream Beetroot juice Bouchees filled with duck paste Served in the above order Depending on the garnish Dessert spoon Consommé cup Croûtons Grated parmesan cheese Grilled flutes / Baguette Grated parmesan cheese Grilled flutes / Baguette Dessert spoon Soup spoon Soup spoon Soup spoon Potage Germany Cheese straws Soup spoon Potage St Germain Croûtons Soup spoon Turtle soup (Tortue vraie aux Xérès) Oeuf en Cocotte Omelettes Cheese straws Measure of sherry Oeufs Dessert spoon Consommé cup Cocotte dish round earthen ware dish with two small ears right side Hot half plate Farineaux Spaghetti Grated parmesan cheese right side Dessert spoon left side Soup plate Cover and Accompaniments Page 3

4 Other Pastas Grated parmesan cheese left side Dessert spoon right side Cold Lobster (Homard) Poached Fish (Poisson Poché) Poached Salmon (Saumon Poché) Grilled Fish (Poisson Grillé) Mayonnaise sauce Served cold Tartare / remoulade / gribiche Served Hot Hollandaise / beurre fondue / mousseline Served cold Mayonnaise Served Hot Hollandaise / mousseline Served cold Tartare / remoulade / gribiche Served Hot Bearnaise / tyrolienne Fried Fish Tartare / remoulade / gribiche Fish Orly Poisson à l orly Fish Meunière (Poisson Meunière) Fish Colbert (Poisson Colbert) Grilled Steaks Roast Lamb (Agneau Rôti) Roast Mutton (Mouton Rôti) Tomato sauce Beurre fondue Maitre d hotel butter / tatare sauce Entrées et Relevés French and English mustard Maitre d hotel butter Straw potatoes Water cress Mint sauce Red currant jelly Onion sauce shoulder Red currant jelly leg Lobster pick Spare plate for the shell Fish plate hot / cold Fish plate hot / cold Cold fish plate Cover and Accompaniments Page 4

5 Boiled Mutton (Mouton Bouilli) Roast Beef (Boeuf Rôti) Boiled Beef (Boeuf Bouilli) Roast Pork (Porc Rôti) Roast Chicken (Poulet Rôti) Roast Duck (Caneton Rôti) Roast Goose (Oie Rôti) Roast Turkey (Dinde Rôti) Roast Hare (Lièvre Rôti) Roast Venison Roast Partridge / Pheasant Caper sauce French and English mustard Horseradish sauce Yorkshire pudding Turned root vegetables Natural cooking liquor Rock salt Gherkins Sage and onion stuffing Apple sauce Rôti Bread sauce Parsley and thyme stuffing Bacon rolls Game chips Sage and onion stuffing Apple sauce Sage and onion stuffing Apple sauce Cranberry sauce Bread sauce Chestnut stuffing Chipolatas Game chips Heart shaped croutes Forcemeat balls Red currant jelly Cumberland sauce Red currant jelly Fried breadcrumbs Hot liver paste spread on a croûte Bread sauce Game chips Cover and Accompaniments Page 5

6 Fromage Cheese (Fromage) Cruet set Butter dish Celery in a glass partly Half plate A.P. knife (fork is optional) filled with crushed ice on an under liner Radish in a bowl with teaspoon on an under liner Assorted cheese biscuits ryvita, water biscuits Castor sugar for cream cheese Desserts Fruits Castor sugar Fruit knife Fruit fork Half plate on an under liner Spare plate for peels Nuts Salt Half plate Nut cracker Note: Bread and butter must be served with all the courses starting from soup to buffet froid except sorbet. Cover and Accompaniments Page 6