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Food & Accompaniments
1.
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.
3.
HORSD’OEUVRES HOR SD’OEUVRES
4.
HORSD’OEUVR’ES HOR SD’OEUVRES
GRAPEFRUIT COCKTAIL: SERVED WITH: CASTOR SUGAR
5.
HORSD’OEUVR’ES HOR SD’OEUVRES
TOMATO JUICE: SERVED WITH: WORCESTERSHIRE SAUCE
6.
HORSD’OEUVR’ES HOR SD’OEUVRES
OYSTERS : SERVED WITH: CAYENNE PEPPER PEPPER MILL CHILLI VINEGAR TABASCO SAUCE LEMON WEDGE BROWN BREAD & BUTTER
7.
SNAILS : SERVED
WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
8.
SHRIMPS: SERVED WITH:
CAYENNE PEPPER PEPPER MILL LEMON WEDGES HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES
9.
HAM MOUSSE: SERVED
WITH: HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES
10.
GULL’S EGG SERVED
WITH: BROWN BREAD & BUTTER ORIENTAL SALT HORSD’OEUVRES HOR SD’OEUVRES
11.
SMOKED SALMON SERVED
WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGE BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
12.
ASPARAGUS: SERVED WITH:
HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES
13.
GLOBE ARTICHOKE HOLLANDAISE
SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES
14.
CORN ON THE
COB SERVED WITH: BEURRE FONDUE HORSD’OEUVRES HOR SD’OEUVRES
15.
FRESH
PRAWNS SERVED WITH: BROWN BREAD & BUTTER MAYONNAISE SAUCE HORSD’OEUVRES HOR SD’OEUVRES
16.
CHILLED MELON SERVED
WITH: GROUND GINGER CASTOR SUGAR HORSD’OEUVRES HOR SD’OEUVRES
17.
AVACADO SERVED WITH:
BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
18.
SHELLFISH COCKTAIL SERVED
WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
19.
SOUP
20.
CRÈME 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.
CALF’S HEAD SERVED
WITH: BOILED BACON, PARSLEY SAUCE, BRAIN SAUCE, SAUCE VINAIGRETTE
48.
GRILLED STEAKS SERVED
WITH: FRENCH/ENGLISH MUSTARD, BEURRE MAITRE D’HOTEL, 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