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Food & Accompaniments
- 2. Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with dishes is to improve the flavour of the food or to counteract its richness or texture.
- 4. HORSDâOEUVRâES HOR SDâOEUVRES GRAPEFRUIT COCKTAIL: SERVED WITH: CASTOR SUGAR
- 5. HORSDâOEUVRâES HOR SDâOEUVRES TOMATO JUICE: SERVED WITH: WORCESTERSHIRE SAUCE
- 6. HORSDâOEUVRâES HOR SDâOEUVRES OYSTERS : SERVED WITH: CAYENNE PEPPER PEPPER MILL CHILLI VINEGAR TABASCO SAUCE LEMON WEDGE BROWN BREAD & BUTTER
- 7. SNAILS : SERVED WITH: BROWN BREAD & BUTTER HORSDâOEUVRES HOR SDâOEUVRES
- 8. SHRIMPS: SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGES HOT BREAKFAST TOAST HORSDâOEUVRES HOR SDâOEUVRES
- 9. HAM MOUSSE: SERVED WITH: HOT BREAKFAST TOAST HORSDâOEUVRES HOR SDâOEUVRES
- 10. GULLâS EGG SERVED WITH: BROWN BREAD & BUTTER ORIENTAL SALT HORSDâOEUVRES HOR SDâOEUVRES
- 11. SMOKED SALMON SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGE BROWN BREAD & BUTTER HORSDâOEUVRES HOR SDâOEUVRES
- 12. ASPARAGUS: SERVED WITH: HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSDâOEUVRES HOR SDâOEUVRES
- 13. GLOBE ARTICHOKE HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSDâOEUVRES HOR SDâOEUVRES
- 14. CORN ON THE COB SERVED WITH: BEURRE FONDUE HORSDâOEUVRES HOR SDâOEUVRES
- 15. FRESH PRAWNS SERVED WITH: BROWN BREAD & BUTTER MAYONNAISE SAUCE HORSDâOEUVRES HOR SDâOEUVRES
- 16. CHILLED MELON SERVED WITH: GROUND GINGER CASTOR SUGAR HORSDâOEUVRES HOR SDâOEUVRES
- 17. AVACADO SERVED WITH: BROWN BREAD & BUTTER HORSDâOEUVRES HOR SDâOEUVRES
- 18. SHELLFISH COCKTAIL SERVED WITH: BROWN BREAD & BUTTER HORSDâOEUVRES HOR SDâOEUVRES
- 19. SOUP
- 20. CRĂME DE TOMATE SERVED WITH: CROUTONS
- 21. CONSOMME SERVED WITH: DEPENDING ON GARNISH
- 22. FRENCH ONION SOUP SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES
- 23. PETITE MARMITE SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES POACHED BONE MARROW
- 24. POTAGE GERMINY SERVED WITH: CHEESE STRAWS
- 25. BOUILLABASSE SERVED WITH: THIN SLICES OF FRENCH BREAD DIPPED IN OIL AND GRILLED
- 26. BORTSCH SERVED WITH: SOUR CREAM BEETROOT JUICE BOUCHEES FILLED WITH DUCK PASTE
- 27. TURTLE SOUP SERVED WITH: BROWN BREAD & BUTTER SEGMENTS OF LEMON CHEESE STRAWS MEASURE OF SHERRY
- 28. FISH & SEA FOOD
- 29. FRIED FISH SERVED WITH: SEGMENTS OF LEMON, SAUCES: TARTARE, REMOULADE, GRIBICHE
- 30. GRILLED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: BEARNAISE, TYROLIENNE
- 31. POACHED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: HOLLANDAISE, MOUSSELINE
- 32. GRILLED HERRING SERVED WITH: MUSTARD SAUCE
- 33. POACHED SALMON SERVED WITH: HOLLANDAISE SAUCE MOUSSELINE SAUCE
- 34. MUSSELS SERVED WITH: BROWN BREAD & BUTTER, CAYENNE PEPPER
- 35. CRAWFISH SERVED WITH: MAYONNAISE SAUCE
- 36. COLD LOBSTER SERVED WITH: MAYONNAISE SAUCE
- 37. FARINACEOUS
- 38. SPAGHETTI SERVED WITH: GRATED PARMESAN CHEESE
- 39. MEAT
- 40. CURRY SERVED WITH: POPPADAMS, PAN CAKES
- 41. ROAST BEEF SERVED WITH: ENGLISH/FRENCH MUSTARD, HORSERADISH SAUCE, YORKSHIRE PUDDING, ROAST GRAVY
- 42. ROAST LAMB SERVED WITH: MINT SAUCE. ROAST GRAVY
- 43. ROAST PORK SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY
- 44. BOILED MUTTON SERVED WITH: CAPER SAUCE
- 45. SALTED BEEF SERVED WITH: TURNED ROOT VEGETABLES, DUMPLINGS, NATURAL COOKING LIQUOR
- 46. BOILED FRESH BEEF SERVED WITH: TURNED ROOT VEGETABLES, NATURAL COOKING LIQUOR, ROCK SALT, GHERKINS
- 47. CALFâS HEAD SERVED WITH: BOILED BACON, PARSLEY SAUCE, BRAIN SAUCE, SAUCE VINAIGRETTE
- 48. GRILLED STEAKS SERVED WITH: FRENCH/ENGLISH MUSTARD, BEURRE MAITRE DâHOTEL, POMMES PAILLE (STRAW POTATOES), WATERCRESS
- 49. IRISH STEW SERVED WITH: WORCESTER SAUCE, PICKLED RED CABBAGE
- 50. POULTRY
- 51. CHICKEN SERVED WITH: BREAD SAUCE, ROAST GRAVY, PARSLEY & THYME STUFING, BACON ROLLS, GAME CHIPS, WATERCRESS
- 52. ROAST TURKEY SERVED WITH: CRANBERRY SAUCE, BREAD SAUCE, CHESTNUT STUFFING, CHIPOLATA, GAME CHIPS, WATERCRESS, ROAST GRAVY
- 53. GOOSE SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY
- 54. WILD DUCK SERVED WITH: ORANGE SALAD, ACIDULATED CREAM DRESSING
- 55. DUCK SERVED WITH: ONION & SAGE STUFFING, APPLE SAUCE, WATERCRESS, ROAST GRAVY
- 56. GAME
- 57. HARE SERVED WITH: HEART SHAPED CROUTES FORCEMEAT BALLS RED CURRANT JELLY
- 58. VENISON SERVED WITH: CUCUMBERLAND SAUCE, REDCURRANT JELLY
- 59. PARTRIDGE SERVED WITH : FRIED BREAD CRUMBS
- 60. GROUSE SERVED WITH: HOT LIVER PASTE SPREAD ON A CROUTE
- 61. PHEASANT SERVED WITH: BREAD SAUCE, GAME CHIPS, WATERCRESS, ROAST GRAVY