[Sca-cooks] Menus

[kingstaste at mindspring.com]

Speaking of which, does anybody have the order of service for the more
modern multi-course meals? I'm talking the 7 and 12 course meals we hear
about, but rarely see.

Saint Phlip,
CoD

Why, yes, I just happen to have that handout right here :)  I just knew
teaching these basic culinary courses would come in handy where they would
really count, my SCA hobby!
Christianna


Basic Menu Design Structure

Hors-D’œuvres – Appetizers.  Small portions, beautifully decorated.
According to Escoffier, they should only be served at luncheon, as soups
should be the opening note of dinner.  He considers cold appetizers to be
the only acceptable service, as hot Hors-D’œuvres are to be considered as
either Entrées or Savories.

Potage    - Clear soups, including plain and garnished consommés; and
     	    - Thick soups, including creams, purées, stews and vegetable
soups.

Poisson – Fish and Seafood – vertebrates of sea and river, as well as edible
crustaceans, mollusks, terrapins, turtles, and frogs.  Cooking methods
include boiling, frying, cooking in butter or “à la meunière”, poaching,
braising, grilling and au Gratin.

Entrées & Relevés – Main Dishes and Removes.  Relevés such as a whole fish
or a large piece of meat or game are usually braised, poached, or roasted;
while Entrées, consisting of smaller pieces, are chiefly sautéed, poached,
or grilled.

–	D’Abats – butcher’s specialty meats such as heads, hearts, liver, kidneys,
giblets, 	sweetbreads, etc.
–	Rotis – Roasted meats and poultry
–	Volantes - Poultry and Game

Salade – Salads, including green leafy, fruit, meat, pasta, simple and
compound.

Legumes and Pates Alimentaires – Vegetables and Farinaceous foods, including
beans, peas, and starches.

Entrements – Sweets- pastry, confectionery, custards, fritters, soufflés,
ices, etc.

Savouries – According to Escoffier, Savories should be light, dry
preparations moderately seasoned, such as dry biscuits, crackers, and small
tartlets; and should be served before the Sweets.  Other sources cite richer
and more strongly flavored dishes such as cuts of cheese, shrimps with
curry, an anchovy fillet on a canapé, a small omelette with parsley, or even
Welsh Rarebit (melted cheddar cheese with cream and beer over toast); all to
be served at the very end of the meal.