- The kitchens were large and high spit roasting was common.
- Ovens were installed in the twelfth century for the roasting.
- Fourteen century sauces were a much appreciated part of culinary art.
- Menu included game, fish, fowl and butcher meat vegetables were featured less.
- Sixteen century royalty and high ranking people took great interest in food. Confectionery, foreign dishes such as caviar became popular.
- End of nineteenth century, Escoffier and prosper salles published book on cookery.
- French cooking is less complicated but the garnish served along with the food is more complex.
- South France-Mediterranean heat adds flavour and richness to fruit, vegetable and herbs.
- In northern region – finest fish is available.
- In certain region mushroom and hard cheese are popular.
- Wine for cooking come from Bordeaux, champagne and Brittany.
- Coking medium used is butter, olive oil and salad oil, thus the dishes are not greasy, but give a lightness to the taste.
- Popular spices and herbs parsley,celery,basil,tarragon,thyme,rosemary,chives,shallots,all spices,bayleaf,paprika,pepper and nutmeg.
- Popular continental vegetables are- asparagus, artichoke, carrot, turnips, aubergines, broccoli, seakale, Brussels sprouts and mushrooms.
- Vegetables are served with man course and served as one of the accompaniment.
- Main dish consist of flesh food such as lamb, beef, veal, pork, chicken, turkey and fish.
- Red wine and white wine is used In sauce and marination.
The popular 17 course French classical menu.
- Hors d oeuvre-caviar, frappe, smoked salmon, pate
- Potage-Soup
- Oeuf-Egg preparation
- Farinaceous-Pasta and rice
- Poisson-Fish preparation
- Entrée-Small dish meat
- Sorbet-chilled drink
- Releve-joints-large than entree
- Roti-Roast meat
- Legume -vegetables
- Salad-hot/cold
- Buffet froid- cold buffet
- Entremets –sweets,(Crepe, ice creams)
- Savoury –canapés
- Fromage-cheese
- Dessert –dry fruits and cut fruits
- Boisson- tea and coffee
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