COOKING TERMS

AGING - A term applied to meat held at temperatures of 34 to 36 ํ F to improve its tenderness.

ASPIC - A savory jelly mainly used for decorative larder work.

BAKE - To cook with indirect heat in an oven.

BARBECUE - To roast over direct flame or under indirect heat similar to broiling but

the food is basted with well-seasoned barbecue sauce.

BASTE - Moisten a roast with water or drippings to prevent it from dry.

BATTER - Mixture of flour and liquid to a consistency that can be stirred and poured.

BIND - To make a dry mixture hold together by the addition of a small amount

BLEND - To mix two or more ingredients.

BOIL - To cook in liquid registering a temperature of 100 ํC/212 ํ F.

BOUQUET GARNI - A bouquet of herbs tied with a piece of string, or tied in a small

square of cheesecloth and put into sauces, stews or court

bouillon.

BOURRIDE - French fish stew with aioli , served on or with toast.

BRAISE - To brown meat , fish or vegetables in a small amount of fat. Then liquid

BROIL - To cook by exposing food to intense direct heat , as beneath the broiler unit of a range or over charcoal.

CANAPE - A cushion of bread on which are served various foods , hot and cold.

CHOP - To cut food into small pieces with a knife , cleaver or other cutting tools.

CHOUX - Cream puff.

CONCASSEE - Coarsely Chopper, e.g. parsley, tomatoes.

CONSOMME - Basic clear soup.

CORNET - To twist into the shape of a corn.

COTE - A rib or chop, e.g. cote de veau.

COURT-BOUILLON - Well-flavored fish stock, often containing wine.

CREPES - Pancakes.

CROQUETTES - Cooked food moulded in cylinder shape, egged, crumbed,

CROUTONS : Small dice of toast or fried bread.

vegetables and entrees.

DEMI-GLACE - Equal quantities of espagnole and brown stock reduced by half.

DICE - To cut into small cubes.

DUXELLES - A mixture of chopped mushrooms and sometimes shallots or onions,

EN CROUTE - Wrapped or covered with flour.

ENTRECOTE - A steak cut from the boned sirloin.

ESCALOPE - A boneless slice of meat, such as veal or pork, cut from the fillet.

ESPAGNOLE - Basic brown sauce.

FLAMGER - To sprinkle food with warmed alcohol and ignite it immediately before serving.

FLEURONS - Small crescent-shaped pieces of puff pastry.

FOIE GRAS - Goose liver.

FOLD - To add one mixture to another by gently working it in with a metal

spoon or spatula.

FRY - To cook in hot fat or oil, usually in frying pan.

FUMET - Concentrated fish stock.

GALANTINE - A roll made from boned meat or poultry with a minced meat filling

in the center. It is securely tied and simmered in stock until tender.

When cold, it is pressed and glazed with aspic and garnished.

GARNISH - To decorate or trim sweet and savory dish.

GARNITURE - French term for items used in garnishing.

GELATIN - Colorless, tasteless substance used to make jelly-like dishes such as

aspics or dessert.

GHERKIN - Pickled cucumbers with a fairly sharp taste.

GLAZE - To cover with a glass-like surface with butter or gelatin.

GRILL - Same as broil.

JULIENNE - Food, especially vegetables, cut into thin match like strips.

KNEAD - To work with the hands or the dough hook attachment of a mixer,

any sough or pastry mixture to the consistency described

in the recipe.

MARINADE - Mixture of vinegar, wine spices etc. for fish, meat and salad.

MARINATE - To allow food to soak in a marinade sauce so that flavoring may be

MEDALLION - Small round meat fillets.

MIREPOIX - A lightly fried mixture of chopped or thinly sliced vegetables and

chopped bacon or ham, seasoned with herbs.

MOUSSE - A dish of light consistency , hot or cold.

NOISETTE - A cut from a boned loin of lamb.

PANBROIL - Cook with little or no fat on top of the range.

PAN-FRY - Cook in an open skillet on top of the range, usually with a small

amount of fat.

PARBOIL - To boil food until partially cooked, as in preparation for roasting.

PÂTÉ - Savory pie.

PAUPIETTE - Thin slices of braised meat stuffed and rolled

POACH - To cook eggs, fish, etc., in water that bubbles lightly to prevent overcooking.

POTAGE - Thickened soup.

PROFITEROLES -Dessert of small choux pastry buns, filled with lightly sweetened

whipped cream. Chocolate sauce is the traditional coating.

QUENELLES - Very finely minced raw fish, meat, game, chicken' s or calf' s liver combined with egg white, seasonings and sometimes brandy and/or whipped cream.

RAGOUT - Thick savory stew.

ROAST - To cook in an oven by means of a combination of convection and radiation.

ROUX - A mixture of melted fat and flour used for thickening liquids for sauces.

SAUTE - To cook in a small amount of fat, turn and brown on each side. With less

SCRAMBLE - To cook and stir beaten egg constantly over a gentle heat until

thickened to a creamy consistency.

SHRED - To cut into very thin strips.

SIMMER - Slowly cook at just below boiling point.

SOUFFLE - A very light dish, either sweet or savory, hot or cold.

STEAM - Cook in the steam rising from boiling water

STUFF - To fill cavities of meat, poultry, fish and vegetables with a stuffing of

SUPREME - The best or most delicate part, e.g. breast of chicken.

TERRINE - An earthenware dish used for cooking and serving pâté.

TIMBALE - A double serving dish.

TOAST - To brown by direct heat.

VOL-AU-VENT - A large puff pastry case.

 MENU GLOSSARY

A LA - According to the style, in the style of or after the manner of ; for example,

A L'ALLEMANDE - Applied to dishes finished or garnished with such German

specialities as sauerkraut, smoked sausage, pickled pork, etc.

A L'ALSACIENNE - In the manner of Alsace, indicating the inclusion of sauerkraut and/or potatoes in a specific dish.

A L'AMATRICIANA - Dishes containing a tomato sauce flavored with chopped onions

and salt pork or bacon.

A L'ANCIENNE - Usually means a dish with mixed garnish, consisting of beans, cooked lettuce and hard boiled egg.

A L'ANDALOUSE - Food of which ingredients generally comprise tomatoes,

red peppers, rice and sometimes aubergines.

A L'ANGLAISE - Plainly cooked, usually boiled in stock or water.

A L'AURORE - Dishes served with tomato-flavored aurore sauce or items

A LA BASQUAISE - Several recipes (particularly for omelettes and sauteed chicken) using tomatoes, sweet peppers, garlic, and often bayonne ham.

A L'HONGROISE - Cooked in a cream sauce seasoned with paprika.

A L'HUILE - With olive oil or olive oil dressing.

A L'IMPERIALE - Dishes with a rich garnish of foie gras, truffles, and kidneys.

A L'INDIENNE - Generally applied to Indian-type dishes served in a mild curry sauce and accompanied by rice.

A L'ITALIENNE - Generally applied to dishes made partly or wholly of pasta and often with cheese and tomato flavoring.

A L'ORIENTALE - Fish, eggs, vegetables cooked with tomatoes and flavored with garlic and saffron.

A LA BIGARADE - with orange or orange sauce.

A LA BONNE-FEMME - Any dishes cooked with mushrooms, potatoes, onions and sometimes bacons.

A LA BORDELAISE - Incorporating a wine sauce, cepes, or a garnish of artichokes and potatoes.

A LA BOUGEOISE - Refers to stews and braised dishes of meat with onions,

carrots and bacon.

A LA BOURGOGNE - With a garnish incorporating mushrooms, small onions and

(BOURGUIGNONNE) grilled bacon, and cooked or served in red wine sauce.

A LA BRETONNE - Usually implies a garnish of haricot beans or bean puree.

A LA CARDINAL - When a fish dish is served with a coral or lobster sauce dusted with paprika or cayenne.

A LA CARTE - Food prepared or served to order.

A LA CATALANE - With a garnish of aubergine (eggplant) and rice.

A LA CHANTILLY - Including or accompanied by vanilla-flavored sweetened whipped cream.

A LA CHASSEUR - Hunter style. With a garnish of mushrooms cooked with shallots and white wine.

A LA COLBERT - Consomme a la Colbert is garnished with small poached eggs.

A LA CONDE - Usually denotes the presence of rice; also the name of a type of patisserie (French pastry).

A LA CRECY - Made or garnished with carrots.

A LA CREOLE - Usually includes rice with a garnish or sauce of red peppers and tomatoes for savory dishes, or with orange for sweet dishes.

A LA DIABLE - Devilled or highly spiced.

A LA DUCHESSE - Rich creamed potato, either made into fancy shapes or used

as topping ; Bechamel sauce with tongue and mushrooms.

A LA FINANCIERE - Meat or poultry in a rich brown Madeira sauce containing mushrooms and truffles, or with a garnish of truffles, olives

and mushrooms.

A LA FLAMANDE - Served with a garnish of braised vegetables and bacon

or small pork sausages.

A LA FLORENTINE - Fish or eggs served with spinach.

A LA FORESTIERE - Meat or poultry with a garnish of mushrooms, ham or bacon

and fried potatoes.

A LA HOLLANDAISE - With Hollandaise sauce.

A LA JARDINIERE - Prepared or served with a variety of vegetables.

A LA KING - Served in a rich cream sauce (often flavored with sherry) with mushrooms and green peppers.

A LA LYONNAISE - With fried shredded onion as a principal ingredient.

A LA MADRILENE - Flavored with tomato.

A LA MAITRE D'HOTEL - With Maitre d'hotel or parsley butter.

A LA MARINIERE - Fish dishes cooked in white wine and garnished with mussels.

A LA MARYLAND - With butter and cream sauce, often containing wine.

MARYLAND CHICKEN has a garnish of sweet corn fritters and fried bananas.

A LA MEUNIERE - Fish dredged with flour, fried in butter and served with butter in which it fried and chopped parsley.

A LA MILANAISE - Garnished with spaghetti, tomato sauce and ham or tongue; fried food dipped in egg and a mixture of breadcrumbs and cheese.

A LA MINUTE - Quickly cooked, e.g. grills.

A LA MODE - Beef braised in the classic way ; fruit or other sweet pie served with

A LA MONTMORENCY - Various sweet dishes and cakes which include cherries.

A LA MORNAY - Coated with cheese Mornay sauce.

A LA NANTUA - Garnished or in some cases made with crayfish.

A LA NAPOLITAINE - With a garnish of spaghetti cheese and tomato sauce.

A LA NESSELRODE - Implies the use of chestnut.

A LA NICOISE - As a garnish for meat, implies use of tomatoes, olives and French beans; as a soup, garnished with tomato, concentrated tomato puree blended with demi-glace.

A LA NORMANDE - Containing apples; in the case of fish, served with Normande

A LA PARISIENNE - A garnish which varies considerably, but always includes

A LA PARMESAN - Including grated Parmesan cheese.

A LA PERIGUEX/ - Made or served with truffles and, sometimes, foie gras.

A LA PERIGOUDINE - In the style of Perigord in southwest France.

A LA POLONAISE - Often implies presence of soured cream, beetroot

and red cabbage.

A LA PORTUGAISE - Most dishes including tomato, onion or garlic.

A LA POULETTE - Usually means a sort of fricassee of cooked meat or poultry

A LA PRINCESSE - With a garnish of asparagus tips and truffles or noisette

A LA PROVENCALE - Containing olive oil, garlic, tomatoes, onions, olives and

A LA REINE - Implies that the dish is based on chicken.

A LA RICHELIEU - Made with Richelieu sauce (a rich brown Madeira sauce), garnished with mushrooms, artichoke bottoms, or stuffed

A LA ROYALE - Refers to food coated with a rich white sauce and garnished with

A LA SOUBISE - Flavored with onion or garnished with onion puree.

A LA ST. GERMAIN - Indicates the use of green peas.

A LA VICHY - Implies the use of carrots.

A LA VINAIGRETTE - With a dressing of oil, vinegar and garnish.

A LA WALEWSKA - Fish with a lobster sauce and garnish.

AMANDINE - A style of cooking by garnishing with almonds.

AU BEURRE - Cooked or served with butter.

AU BLEU - Fish, such as trout, cooked immediately after they are caught by simmering in white wine with herbs or in water containing salt and vinegar. Also means very rare.

AU FOUR - Cooked in the oven.

AU GRAS - Cooked and dressed with rich gravy or sauce.

AU GRATIN - Sprinkled with breadcrumbs and/or grated cheese and then browned.

AU JUS - Served with the natural juices or gravy.

AU MAIGRE - Without meat.

AU VERT-PRE - Garnished with watercress and straw potatoes and usually served with Maitre d'hotel butter; coated with green mayonnaise.

AU VIN BLANC - With white wine.

EN BORDURE - With a border of cooked vegetables.

EN BROCHE - Roasted or grilled on a spit of skewer.

EN COCOTTE - Cooked and served in a small casserole.

EN COQUILLE - Served in the shell, or made to resemble a shell.

EN CROUTE - Game, entrees and savories, etc., served on a shaped slice of bread or pastry, which is toasted, fried or baked.

EN DAUBE - Braised or stewed.

AIR-DRIED BEEF - Served with sauce, mustard, vinaigrette which will be loaded separately in a plastic cup.

ARTICHLKE TERRINE - Same as vegetables terrine but use artichoke only.

ASPIC DUCK TERRINE - Duck mousse with green peppercorns glazed with aspic.

ASPIC MOREL TERRINE - Force meat terrine with pieces of morel and glazed

ASPIC GLAZED KING - Cooked prawns glazed with aspic.

BASTERMA - Marinated dried beef.

BAYONNE HAM - Like Parma ham but comes from Bayonne Town in France.

BEEF ROULADE - Beef fillet stuffed with veal mousse, green pepper and

BEEF TATAKI - Raw fillet of beef thinly sliced and lightly roasted, marinated

BLEAK ROE - Black Danish caviar.

BREAST OF DUCK - Breast of duck with brown chaud-froid sauc.

BRESAOLA BEEF LEAF - A kind of lettuce leaf.

CANAPE - Small biscuit or piece of toast on which savory toppings are

CANNETON - Roast duck, foie gras, chicken liver, sweet butter, covered

MONTMORENCY with port or madeira aspic. Served cold.

CARRE OF PORK - Cold roast pork.

CAVIAR - Black or red roe from sturgeon.

CHEF DE LUXE PÂTÉ - Ground pork, chicken or veal bound with egg, covered

IN PINEAPPLE RING with pork lard and dough.

CHEF DE LUXE PÂTÉ - Ground beef, pork, chicken or veal with brandy, ox tongue,

A LA MAISON lard, olives, red pimento.

CHICKEN CHAUD-FROID - Poached breast of chicken covered with chaud-froid

CHICKEN GALANTINE - Boneless chicken filled with forcemeat and cooked. Served

CHICKEN KUWAYOKI - Barbecued chicken slice with teriyaki sauce, served in slices.

CHICKEN NEVA - Poached chicken covered with chicken chaud-froid sauce and

CHICKEN SIENG-HI - Chicken breast fried with soy sauce, white stock, chopped

CHICKEN SUPREME - Breast of chicken covered with mayonnaise mixed with

JANETTE aspic jelly.

CHICKEN ROLL CIMA - Rolled, filled with egg, pistachio, ham and ox tongue.

CHICKEN SALAD THAI - Julienne of chicken with roast chilli paste, coconut milk,

STYLE seasoned with fish sauce and lime juice.

CHOUX AU CAVIAR - Puff filled with caviar, chopped hard boiled egg.

COLD CHICKEN CHINESE - Chicken cooked in soy sauce.

COLD DUCK IN ASPIC - Roast duck with aspic.

COLD EGG INDIENNE - Egg covered with curry mayonnaise.

COLD EGG ITALIAN - Cooked or poached egg with Italian salad.

COLD EGGPLANT - Baked eggplant with sauteed tomatoes in olive, garlic, salt PROVENCALE and pepper.

COLF SALMON/LOBSTER - Boiled salmon or sliced lobster glazed with aspic jelly and

BELLE VUE arranged with Russian salad.

COLD SALMON - Pieces of cold salmon arranged with Russian salad.

CRAB MEAT COCKTAIL - Crab meat mixed with smoked salmon and calypso sauce,

CAPUCCINI served in a whole crab shell.

CRAB MOUSSE TIMBALE - Crab meat mixed with herbs, gelatin, seasoning.

CURED HAM CORNET - Smoked ham wrapped in cane shape with cream cornet.

DODINE OF MUSCOVITE - Duck terrine.

DOLMAS - A Turkish or Arabian dish prepared by stuffing vine, fig, cabbage

CUCK TERRINE WITH - Duck mousse with green peppercorns.

DUCKING TIMBALE - Forcemeat in a round mould with straight or sloping sides.

DUCHESS NANTUA - Small choux filled with crayfish puree, glazed with aspics.

DUCHESS SULTANE - Small choux or profiterole filled with chicken puree and

EGG A LA RUSSE - 2 halves hard boiled egg covered with sauce made

EGG MOUSSE - Egg yolk mousse in white egg shell.

FILLET OF BEEF WITH - Similar to BEEF WELLINGTON but use liver mousse instead

LIVER MOUSSE of duxelles.

FISH GALANTINE - Rolled stuffed fish.

FISH TERRINE - Pâté made of fish.

FORCEMEAT JALOUSIE - Stuffed meat in a double crust tart; oblong shaped.

GAME PÂTÉ - Ground meat of wild animals and birds with lard, gelatin, cognac.

GINSENG WITH HONEY - Very thin sliced fresh young ginseng served with pure honey.

GOURMANDISE - Cooked lobster meat, prawns and chicken medallions, glazed

EXCOFFIERS with aspic.

GRILLED SHISHAMO - Shishamo fried in egg batter before sliced. Served cold.

HAH-GAO - Chinese pancake stuffed with minced prawn and spices.

HAM CORNETS - Ham cornets with ham mousse filling, garnished with black olive

MARGERTHE and quail egg slice.

KASSELER AND PECAN - Boiled smoked pork with pecan.

KILAWIN TANGUINQUE - Marinated mackerel.

LACHSCHINKEN - Smoked fillet of ham.

LAMB PÂTÉ EN CROUTE - Pâté made of lamb meat.

LAMB TERRINE - Lamb mousse with spinach and gelatine.

LOBSTER MEDALLION - Lobster sliced into coin shape.

LOBSTER VICTORIA - Lobster with lobster sauce, truffles, lobster meat, cheese.

LYONNAISE SAUSAGE - Sausage from Lyon. It looks like salami but paler in color and tastes less salty.

MALTESE TERRINE - Three-color vegetable terrine (spinach, pumpkin, mushroom).

MARINATED MUSKMELON - Peeled and balled out fruit shortly marinated in pure

OR HONEY DEW port wine.

MARINATED MUSSELS IN - Mussels marinated in Japanese Mirin wine,

MIRIN rice vinegar, soy sauce and sugar.

MARINATED SALMON - Raw salmon rubbed with sugar, salt, pepper and covered

MARINATED SAYORI - Seafood oriental : Blanched seafood marinated in Mirin, sake

MARINATED SCALLOPS - Scallops marinated in lime juice with crushed peppercorns

MARINATED SHRIMPS - Shrimps cooked in court-bouillon then marinated in

MARINATED STRING - Cooked string beans marinated in oil, vinegar, salt and

BEANS ground black pepper.

MARQUEREAUX MARINES - Mackerel marinated in chopped onion, carrots, parsley,

MIKADO CANAPE - Caviar with chopped egg yolk, chopped egg white.

MIXED BEEF & CHILLI - Stewed beef and chilli in pastry shell.

MIXED OTSUMAMI - Mixed Japanese snack.

MORTADELLA - Italian sausage.

NAKA MAKI - Japanese delicacy.

OSHI SUSHI - Japanese delicacy.

OX TONGUE ECARLATE - Ox tongue rolled with asparagus and glazed with gelatin.

PARMA HAM Italian raw ham, air dried, cut into thin slices when served.

PASTOURMA - Air dried ox meat.

PÂTÉ D ARDENNES - Pork and chicken liver paste.

PÂTÉ DE CHAMPAGNE - Pâté made of pork, liver and ox tongue.

PÂTÉ EN CROUTE - Forcemeat wrapped in pastry shell.

PICKLED DUCK - Boiled, salted, marinated duck.

PICKED PEPPERED HAM - Marinated raw ham or beef in brine and treated with

OR BEEF ground black pepper.

PIGEON LUCULLUS - Roast pigeon topped with pigeon mousse and glazed

POACHED EGG MOLLETS - Poached egg, cooked ham, cooked vegetables

POACHED EGG NANTUA - Poached egg covered with nantua sauce.

PRAWN COCKTAIL - Prawns filled in tomatoes, decorated with lemon, tomatoes.

PARADISE Cocktail sauce served separately.

ROAST LOIN OF VENISON - Served with green peppercorn sauce, and also with

ROCK LOBSTER - Small round filled lobster.

RUSSIAN SALAD BELLA - Garnished with quail egg mousse and asparagus tips.

SALAMI - Sausage of pork, beef and seasoning.

SALSIZ - A type of salted sausage, almost similar to salami.

SCALLOPS AND - Mousse of vegetables and scallop in pastry shell.

SCALLOPS CALYPSO - Scallops salad with Calypso dressing.

SEAFOOD EN CROUTE - Pâté made of seafood in pastry shell.

SEAFOOD STRUDEL - Seafood in pastry shell.

SHRIMPS MOUSSE TERRINE - Ground shrimps with brandy and gelatin.

SIEW-MAI - Chinese pancake stuffed with minced meat or pork and spices.

SMOKED MACKEREL - Smoked "Pla In-See" .

SMOKED NOIX - Salted smoked beef.

SMOKED SALMON ROULADE - Rolled salmon with creamed horseradish.

SMOKED TANQUINGUE - Smoked local fish from Philippines.

SMOKED TROUT - Glazed smoked trout served with Russian salad.

SNAIL TERRINE - Same as VEGETABLES TERRINE but use snail instead

STUFFED CUCUMBER - Cucumber filled with strips of smoked salmon and tuna fish.

STUFFED CUCUMBER RING - Sliced cucumber ring stuffed with mixtures of cream

STUFFED PAPRIKA - Paprika stuffed with stew made of veal, rice

STUFFED PORK LEG - Lean meat from pork forefoot marinated in wine, little sugar,

CANTONESE and salt before being stuffed inside hindfoot skin. Sew and

SWEETBREADS TERRINE - Ground calf ' s thymus mixed with egg white, milk, bread,

TEMPURA MUSHROOM - Mushroom dipped in tempura batter and fried.

TERRINE DE BOEUF AUX - Larded round of beef with bacon, soaked in brandy and

LEGUMNMES EN GELEE spices,braised with water, tomato, veal bones, red wine,

TERRINE OF CHICKEN - Pâté made of chicken.

TERRINE OF VEAL & - Pâté made of veal and vegetables.

THAI BEEF SALAD - Beef sliced and tossed in sauce made of lime juice,

(YAM NUA) soy sauce, fish sauce, little sugar, garlic and coriander.

THOUSAND YEARS EGG - Pickled duck egg.

TIGER PRAWN BELLE VUE - Same as LOBSTER BELLE VUE.

TIMBALE OF VEGETABLE - Foie gras surrounded with diced carrots and green

AND FOIE GRAS peas in gelatine.

TOMATO ANDALOUSE - Tomato with sweet pepper and spice.

TURKEY GALANTINE - Pâté made of turkey.

TROUT IN CHAMPAGNE - Trout poached in champagne, fish stock.

VEAL TERRINE Veal mousse with green pepper.

VEGETABLES TERRINE - Forced vegetables and chicken meat with salt and pepper,

VENISON TERRINE - Pâté made of venison.

WESTPHALIAN HAM - Smoked ham from Westphalia.

 SOUP

PRAWN SOUP A LA - Prawn cooked in chicken stock with soy sauce, lemon juice,

FRANCE onion chilli, chinese parsley (similar to Tom Yam Kung).

CHEESE STICKS - Puff pastry with cheese in long spiral shape, normally served

CLEAR OX TAIL SOUP - Beef consomme flavored with herbs and sherry, garnished

CONSOMME - Clear soup based on meat, poultry, fish or vegetable stock.

CONSOMME JULIENNE - Clear beef soup with vegetable julienne.

CREAM OF ARTICHOKE - Cream soup with artichoke.

CREAM OF ASPARAGUS - Cream soup with asparagus.

CREAM OF LEEKS - Cream soup with leeks.

CREAM OF MUSHROOMS - Cream soup with mushrooms.

DARRI SOUP - Cream of cucumber soup.

LENTIL SOUP - Cream of lentil soup.

LOBSTER BISQUE - Cream lobster soup, served with croutons.

LOBSTER CONSOMME - Consomme made from lobster stock, served with lobster

MINESTRONE - Italian bacon and vegetable soup.

POTAGE BOURRIDE - Seafood soup flavored with dill, pepper, oregano.

POTAGE ST. GERMAIN - Cream of green peas soup.

SHARK ' S FIN SOUP - Shark ' s fin soup with chicken julienne, served with white

SHRIMP WANTON SOUP - Cooked wanton, soup stock, spring onion, coriander,

SOUP A L ' ORIENTAL - Consomme with boiled rice, spring onion, and diced sweet

THAI PRAWN SOUP - Slightly cooked prawns, soup stock, fresh lemon wedge, chilli

U-DON - Broth of beef with noodles, chives and diced beef.

 SALAD

AMERICAN CHICKEN - Cooked chicken with light mayonnaise.

ASPARAGUS SALAD - Asparagus cut in pieces, cooked, marinated in French

BEEF SALAD ESTRAGON - Cold roast beef cut in strips mixed with sauce and flavored

BEEF SALAD THAI STYLE - Roast beef with lemon, fish sauce, served with cucumber,

CAPONATA SALAD - Eggplant, cucumber, red and green paprika, mushroom,

CENDRILLON SALAD - Julienne of celery, olive, artichoke bottoms, potatoes, apples, asparagus tips, vinaigrette.

CHANNA SALAD - Tender lentil mixed with chopped parsley, garlic, scallion,

CHANTILLY SALAD - Cream, and lemon juice mixed together.

CHICKEN BEATRICE SALAD - Julienne of chicken meat, olive, potatoes, asparagus

CHICKEN SALAD - With chilli paste and coconut cream.

CHICKEN SALAD FOLREDA - Julienne of chicken breast, chopped shallot,

CHICKEN SALAD LONDON - Cooked chicken and shrimps mixed with

HOUSE mayonnaise, ketchup and garnished with

CHICKEN SALAD - Julienne of chicken, carrot, celery and bean sprouts with

ORIENTAL sesame oil dressing.

CHINESE CABBAGE SALAD - Shredded cabbage, chopped scallions mixed with

DANISH CUCUMBER - Cucumber, salt, water, vinegar, sour cream, onion grated

SALAD with juice, chopped parsley, mayonnaise, lettuce.

DEL MONTE - Asparagus, lettuce, pimiento, hard cooked egg, chopped parsley,

FENNEL SALAD - Steamed fennel with shallot, garlic, fresh coriander, fresh basil,

GERMAN POTATO SALAD - Cooked diced potatoes, crisp bacon, vinegar, stock,

GREEK SALAD - Tomato slices mixed with diced cucumber, chopped pepper,

HAM SALAD SZE-CHWAN - Julienne of ham mixed with light soy sauce, sesame oil,

HEART OF PALM AND - Mixed salad with hazelnut oil dressing in salad bowl. Served

BEETROOT SALAD together with Scallop St. Jacques.

ITALIAN SALAD - Ox tongue, apple, salted gherkin and white cabbage. All cut in

JAPANESE HAM SALAD - Julienne of ham and green seaweed mixed with toasted

LENTIL SALAD - Tender lentils mixed with chopped parsley, garlic, scallion, French

LOBSTER VICTORIA IN - Salad of lobster, black olive, asparagus and cucumber.

LORETTE SALAD - Corn salad, celery and beetroot, vinaigrette.

MACEDOINE SALAD - Chopper shallot, corns, green peas, diced carrot,

MIMOSA SALAD - Lettuce hearts garnished with orange, sliced banana and

MUSHROOM SALAD - Cooked mushrooms with oil, vinegar, curry powder.

ORIENTAL BEEF SALAD - Salad of shrimps, bean curd, bean sprouts,

POTATO SALAD - Sliced boiled potato, mixed with vinegar, oil, salt and pepper,

PRAWN SALAD RHODE - Prawns covered with sauce consisting of mayonnaise,

chilli sauce,

ISLAND - Tabasco and lemon juice.

RUSSIAN SALAD - Diced carrots, celery, potatoes and peas mixed with mayonnaise. Other vegetables can also be used and if served as an only course, ox-tongue ham and lobster can be added.

SAIFUN SALAD - Glass noodle, cucumber, carrot julienne with sesame oil dressing.

SALAD ISABELLE - Slices of olive, celery, raw mushrooms, potatoes, artichoke

SALAD MARGARET - Diced cucumber, diced potato and diced tomato bound with mayonnaise and cream, seasoned and garnished with

SALAD MARTINIQUE - Beans, peas, red pepper, apples, anchovy fillet with French dressing.

SALAD MERCEDES - Julienne of celery, beetroots, tomatoes, endives seasoned

SALAD MIDINETTE - Julienne of chicken, apples, celery, Gruyere cheese, thinned mayonnaise with vinaigrette.

SALAD MONTE CARLO - Sliced prawns mixed with rice, mayonnaise, cucumber and

SALAD NICOISE - French bean, quarter of peeled tomatoes and fancy shaped potatoes, garnished with anchovy fillet olives, caper, original

SALAD NICOLINE - Celery, peach, apple, carrot, gherkin, red pepper. pickled with

SALAD PORTUGAISE - Diced tomatoes, sliced cooked, mushrooms, and potatoes

SALAD ROSEMONDE - Cooked green beans with original French dressing,

SEAFOOD COALITION - Bay shrimps, scallops, dungeness crab, chopped tomato,

SEAFOOD SALAD - Different kinds of seafood in oil and vinegar dressing or mayonnaise or Thousand Island.

SHRIMP CURRY SALAD - Shrimps in curry mayonnaise, salt, pepper.

SHRIMP SALAD THAI - Shrimps, coriander leaves, spring onion, fish sauce,

STYLE lime juice, fresh chilli

SMOKED BEEF SALAD - Italian smoked beef with peppercorn mixed with fish sauce,

SMOKED CHICKEN SALAD - Julienne of smoked chicken breast mixed with same

SNAIL SALAD - Snail salad with green pepper, tomato, black olives and raw ham.

SPANISH SALAD - Lettuce, red paprika, tomato, olive with dressing.

SPICY ROAST CHICKEN - Roast chicken with carrot, papaya and string bean, flavored

SALAD (CHICKEN with fish sauce, sugar and lime juice.

SQUID SALAD - Squid with chilli sauce, lemon juice and fish sauce, garnish with

SWISS SALAD - Pickled cucumber, onion, red paprika mixed with small pieces of

TAROMO SALAD - Smoked cod roe mixed with breadcrumb, mashed potato, olive oil, salt and pepper.

TUNA FISH SALAD - Tuna, mayonnaise, mustard, salt, pepper onion.

VEGETABLE SALAD - Mixed vegetables with French dressing, chopped parsley.

VICTORIA SALAD - Dice of lobster meat, olive, cucumber, asparagus heads, mayonnaise.

WALDORF SALAD - Canned pineapple, or diced fresh apple and celery mixed

WEST COAST SALAD - Shrimps, crab, mussel salad mixed with oil and vinegar.

 SALAD DRESSING

CHEVREUSE DRESSING - Mayonnaise with tomato sauce. Served cold.

CLEAR ROQUEFORT - French dressing mixed with blue cheese, served cold.

FRENCH DRESSING - Oil, vinegar, salt, pepper, sugar, dry mustard. Served cold.

HAZELNUT OIL Like French dressing, but hazelnut oil is used instead of

ITALIAN DRESSING - Like French dressing, but olive oil is used instead of salad oil.

JAPANESE DRESSING - Like French dressing, but kikkoman is added instead of salt; crushed turnip is also added.

ROQUEFFORT - 2 parts mayonnaise, 1 part sour cream, 1 part blue cheese, salt,

THOUSNAD ISLAND - 3 parts mayonnaise, 1 part chilli, chopped green and

VINAIGRETTE - Chopped onions and parsley in a dressing consisting of oil, sugar,

 MEAT

อาหารจำพวกเนื้อสัตว์ (MEAT) แบ่งออกเป็น เนื้อหมู (PORK) เนื้อวัว (BEEF)

CHAMPAGNE GLAZED - Baked ham basted with mixtures of champagne,

HAM brown sugar, pineapple juice.

LASAGNE ALLA - Italian pancake stuffed with ground meat and tomato sauce.

MIXED MEAT BROCHETTE - Broiled beef, veal, pork in cubes on skewer with

PORK STEAK OR PRAWN - Pork or prawn prepared in chopped garlic, ginger,

BROCHETTE, ORIENTAL Hoy Sin sauce, sesame paste, honey, light soy sauce.

THREE FILLET KING - Beer, pork and lamb fillet topped with slices of bacon and

GEORGE tomatoes.

 PORK

การปรุง อาหารที่ทำจากเนื้อหมูทุกประเภทต้องเสริฟในขั้น WELL DONE

Fillet ; Tenderloin - A boneless cut of lean meat from the hindquarters .

Leg - The hind leg - a learn , tender joint sold on the bone or

Loin - A lean joint which sometimes includes the kidney.

It is suitable for roasting .

Spare rib - Taken from the fore end of the animal , it is sold whole or

as spare rib chops . It is suitable for roasting , grilling or

Chump - Available on or off the bone from the hind loin , it is suitable

for roasting .

Hock - A small bony cut from the hand . It is stewed or used

for soups .

Belly - This generally yields bacon but is sometimes sold fresh and

used in sausage-making ; otherwise it is grilled or baked .

Hand and spring - A cut from the fore and of the animal . It may be sold

American spareribs - Rib bones taken from the underside ; tthey are used

for barbecuing .

Blade ; Shoulder - A tender fore end cut that is available boned or on the bone .

It is used for casseroles and kebabs .

Loin chop - Taken from the hind loin , it is suitable for grilling or frying .

BRAISED CHINESE - Braised roasted pork leg in brown stocks soy sauce, sherry,

PORK LEG ginger, scallions, brown sugar, peppercorn, coriander root.

FARMER CREPE - Julienne of ham, leek, sliced mushroom, zucchini and

FILLET OF PORK - Roast fillet of pork with spinach and Mornay sauce.

FILLET OF PORK - Escalope coated with egg and Swiss cheese, pan-fried.

FRIED PORK CANTONESE - Pork slices fried with mixed vegetables and bean curd.

MEDALLION OF PORK - Pork braised in white wine sauce.

PORK BROCHETTE - Pork cubes, tomatoes, paprika, onions on skewer covered

PORK CHOP BEGARADE - Braised pork chop with Bigarade and raisin sauce.

PORK CHOP DAUPHIN - Pork chop braised in white wine and light dem-glace.

PORK CHOP FEMIERE - Pork chop baked in chopped celery, carrots, onions,

PORK CHOP FLAMENCO - Floured, pan-fried and braised in consomme, lemon juice,

PORK CHOP HAWAII - Pork chop with pineapple and brown sauce.

PORK CHOPS NEAPOLITAN - Pork chops sauteed and simmered in sauce consisting

PORK CHOPSUEY - A Chinese dish. Strips of pork fried with different kinds of

PORK CORDON BLEU - Pork filled with Swiss cheese and cooked ham coated with

PORK CUTLET MARINATED - Marinated and pan-fried pork.

PORK CUTLET NORMANDE - Pork with demi-glace and apple sauce.

PORK FILLET IN SPINACH - Grilled pork fillet on spinach bed and wrapped with

AND FILO PASTE thin pastry, then baked.

PORK FILLET PAGO PAGO - Fried fillet of pork covered with onion, mushrooms,

PORK LOIN PAPRIKA - Brown in lard, braised in sour cream sauce flavored with

A LA HONGROISE paprika.

PORK LOIN PIZZAIOLA - Roast pork loin with tomato sauce, onion, garlic, seasoning,

PORK LOIN ZURICHOISE - Minced pork cooked in cream with sliced mushroom.

PORK MEDELLION - Covered with slice of cheese and served with sauce with olive.

PORK ORLAFF - Pork loin covered with cheese sauce.

PORK PICASSO - Pan-fried, served with curry sauce.

PORK PICCATA - Same as VEAL PICCATA.

PORK STEWED MEXICAN - Pork leg stewed in red wine sauce with red and

PORK WAIGO - Strips of pork meat, tomatoes and bean curd fried together with

PORK SWEIGO - Sliced pork with vegetables, spring onions.

PORK ZINGARA - Pork with zingara sauce.

ROAST LOIN OF PORK - Loin of pork stuffed with apple, cashew nuts, currants,

IMPERIAL ginger, garlic, sage and breadcrumbs.

ROAST PORK CHA-SIU - Chinese roast pork.

ROAST PORK CHINESE - Crispy roast pork with cha-siu gravy.

ROAST PORK LOIN - Roast pork loin with tomato sauce, onion, garlic, seasoning,

PIZZAIOLA chopped parsley.

STUFFED LOIN OF PORK - Pork loin stuffed with smoked ham rolled in breadcrumbs

WESTPHALIAN and deep-fried.

TENDERLOIN PORK - Roast tenderloin of pork garnished with sauteed shallot, MERCHANT onion, red wine and honey sauce.

BEEF FILLET สันในจากส่วนที่อยู่ใต้เนื้อสันนอก คือ ใต้กระดูกสันหลังมีลักษณะ

TOURNEDOS ตัดตามสันในหน้า 1 นิ้ว ในลักษณะทรงกลม น้ำหนัก 120-170 กรัม

FILLET STEAK ตัดคล้ายกันกับ TOURNEDOS

SMALL FILLET STEAK ตัดจากส่วนปลายของสันใน ตรงส่วนที่เส้นผ่าศูนย์กลาง 1 3/4 -2 นิ้ว

CHATEAU BRIAND ตัดจากส่วนหัวของสันใน เป็น STEAK ชิ้นใหญ่ขนาด 2 เท่าของ

MIGNON ส่วนด้านหางของสันใน เป็นกล้ามเนื้อติดกับกล้ามเนื้อรอบ ต่อกับ

BEEF SIRLOIN สันนอกลักษณะหนาและยาว คล้ายสี่เหลี่ยมผืนผ้า หนา (รวมไขมัน) 2-2 1/2 นิ้ว กว้าง 6-7 นิ้ว ยาว 15 นิ้ว โดยประมาณ ไขมันด้าน ผิวหนังจะหนาประมาณ 2-3 ซ.ม.

SIIRLOIN STEAK ตัดเป็นชิ้นตามแนวขวางของเส้นเนื้อ หราประมาณ 1-2 นิ้วขึ้นไป

NEW YORK CUT ตัดเหมือน SIRLOIN STEAK แต่น้ำหนักมากกว่าถ้านำชิ้นใหญ่

MINUTE STEAK เป็นเนื้อสันนอกแล่จากส่วนบนบาง ๆ ใช้ย่างหรือทอดอย่างเร็ว

T-BONE STEAK ชาวอังกฤษเรียกว่า PORTERHOUSE STEAK เป็นเนื้อส่วนที่ติด

BEEF RIBS EYE เป็นเนื้อสันนอกส่วนขาหน้า ชำแหละออกจากกระดูกซี่โครง ส่วนบน

RIBS EYE STEAK คือ การนำ BEEF RIBS EYE มาตัดเป็น STEAK

SIRLOIN BUTT OR RUMP เป็นส่วนสะโพก ได้แก่ กล้ามเนื้อส่วนก้นกบกับเชิงกรานเหนียวกว่า เนื้อสันใน แต่รสดี สามารถนำมาใช้ทำอาหารประเภท STEW หรือ

BRISKET เนื้อหน้าอกติดซี่โครงด้านพื้นท้อง มีไขมันปนอยู่มากใช้ต้มหรือทำสตู

CHUCK OR BLADE เนื้อส่วนไหล่ ต้องใช้เวลาในการปรุง ดังนั้นจึงเหมาะที่จะนำมาอบ

FLANK เนื้อส่วนท้อง ราคาถูก ต้องใช้เวลาในการปรุง จึงเหมาะจะตุ๋นในหม้อ

LEG เนื้อส่วนขาคู่หลัง ต้องใช้เวลาในการปรุง เหมาะทำ STEW

SHIN เนื้อส่วนขาหน้า ต้องใช้เวลาในการปรุง เหมาะทำ STEW

NECK OR CLOD เนื้อส่วนคอ ต้องใช้เวลาในการปรุง เหมาะทำ STEW

SILVERSIDE เนื้อส่วนที่ต่อจากสะโพก เหมาะจะใช้ต้มหรือเค็ม

SKIRT เนื้อจากส่วนในของลำตัวชิ้นเล็ก ๆ บางทีเรียกเศษเนื้อต้องใช้เวลาใน การปรุง เหมาะทำ CORNISH PASTRY

TOPSIDE เนื้อส่วนตรงข้อต่อ ไม่มีกระดูก ราคาถูก เหมาะใช้อบ หรือตุ๋น

การปรุงอาหารของ FLIGHT KITCHEN นี้ ไม่เหมือนกับการจัดอาหารตามโรงแรม ที่เรียกว่า A LA CART ซึ่งเมื่อทำเสร็จแล้วก็จะเสริฟทันทีในขณะที่อาหารยังร้อนอยู่

Entrecote steak ; Sirloin - A boneless steak which is less tender than rump .

Silverside - Taken from the hindquarters , It is a cut from the round .

Fillet - Taken from the back of the animal , this is the tenderest part ,

Top rump - Taken from the round , it is available boned and rolled .

Topside - A lean tender cut from the hindquarters , it is suitable for braising

Rump - A good-quality cut , though it is less tender than fillet . It is suitable

Rolled ribs - Taken from the underside , fore end . It is sold on the bone or

T-bone steak - Taken from the fillet and of the sirloin , it is suitable for frying

Rib or forerib - Sold on the bone or unboned and rolled , it is suitable

Sirloin - A lean an tender joint taken from the back . It is available boned and

Brisket - A cut from the fore end of the animal - below the shoulder . Quite a fatty

Top rib - Sometimes called "leg of mutton cut" because of its shape , it is usually

Minute steak - Usually a slice of flank , cut thin and beaten . It is suitable for

Fillet steak - A lean steak cut across the fillet , it is suitable for grilling or frying .

Flank - A boneless cut from the mid-to-hind quarters ; suitable for braising

Chateaubriand - A thick steak taken from the middle of the fillet ; suitable for

Skirt - A boneless rather gristly cut . It is usually stewed or made into mince .

Tail - Mignon

Middle - Tournedos fillet steak whole joint

Head - Chateaubriand fillet steaks

BEEF A LA DEUTSCH - Combined sauteed sliced fillet of beef with sauce consisting

BEEF BALTIMORE - Whole roast covered with liver p?t? and mushroom duxelle,

BEEF BOURGUIGNONNE - Sauteed strips of beef in red wine sauce, onions,

BEEF ESTERHAZY - Braised shredded beef with esterhazy sauce.

BEEF GOULASH - Beef cubes sauteed in oil with browned onion, beef stock. Seasoned and simmered.

BEEF PASTRAMI - Beef sausage.

BEEF POT ROAST - Beef roasted with mirepoix (carrot, onion, bay leaf, thyme)

BEEF RENDANG - Beef stew Indonesian style.

BEEF RUOULADE - Beef roll stuffed with carrot and cucumber.

BEEF SESAME - Sliced fillet marinated in salad oil, Japanese sauce, chopped

BEEF SPECIAL - Finely cut tenderloin sauteed with mustard, garnished with

BEEF STEAK CANTONESE - Fried beef with soy sauce, plum and garlic.

BEEF STEAK TAGALOG - Slices of tenderloin with onions and ground pepper.

BEEF STROGANOFF - Sauteed slice of beef tenderloin cooked in soured cream

BEEF TARTAR - Finely ground raw beef mixed with egg yolk, capers and

BEEF TENDERLOIN IN - Grilled fillet steak served with Hoisin sauce.

BRAISED BEEF A LA MEDE - Brown beat in oil, mirepoix, crushed tomatoes,

BRAISED BEEF - Sauteed beef cubes in red wine sauce, onions, mushrooms,

BOURGUIGNONNE bacon, garlic, leeks and cognac.

BRAISED BEEF JARDINIERE - Braised beef in butter. Stock, roux, julienne of diced

BRAISED BEEF MEXICAN - Beef cooked in brown sauce with red and green pepper.

BRAISED FILLET MIGNON - Broiled steak served with sauce consisting of demiglace,

VILLETTE white wine, herbs and topped with bone marrow.

BROIBED BEEF ESTERHAZY - Broiled fillet mignon, covered with exterhazy sauce,

BROIED FILLET OF BEEF - Served with sauce consisting of sauteed chopped onion

BROCHETTE SAMITANE with dry white wine, heavy soured cream, lemon juice,

CANNELLONI - Pancakes stuffed with spiced ground beef, covered with cheese and

CARPETBAG STEAK - Steak stuffed with oysters. Served with demi-glace sauce.

CHILI BEEF - Fried beef in pork fat with chili, green onion.

CORNED BEEF HASH - Boiled pickled beef hash mixed onion and potato cubes.

EMINCE OF BEEF - Slices of beef fried in oyster sauce with fresh mushrooms,

SUB GUM bambooshoot, water chestnuts and cornstarch.

EMINCE OF BEEF - Slices of beef with brown sauce.

ENCHILADAS - Buttered pancakes stuffed with spiced ground beef.

FILLET MIGNON - Fillet steak cooked in chopped onion, chicken liver almond,

CAPUCHINA mushroom and red wine sauce.

FILLET MIGNON - Beef tenderloin with heart of artichoke, small round potatoes and

CLAMART oven baked peas, pan gravy, dry white wine, chicken stock.

FILLET MIGNON - Roast fillet or beef with tarragon sauce.

FILLET MIGNON TOURNE- - Fillet of beef with red wine sauce and beef marrow.

FILLET OF BEEF - Slice of roasted fillet with demi-glace sauce. Served with

BOUQUETIERE artichoke bottoms, carrot balls, turnips, peas, cauliflower coated

FILLET OF BEEF - Beef fillet with black pepper.

FILLET OF BEEF - Broiled fillet of beef garnished with mixture of onion, tomato

NICOISE puree, anchovy.

FILLET OF BEEF - Fillet of beef covered with foie gras and truffles rolled into

WELLINGTON a croute dough and baked. Served hot or cold.

FILLET OF BEEF WITH - Similar to BEEF WELLINGTON but use liver mousse instead

LIVER MOUSSE of duxelles.

FILLET OF BEEF - Fillet of beef with brown sauce.

FRIED BEEF KEW - Fried beef with pea-poda and ginger.

GINGER STEAK - Steak with fresh ginger and Madeira sauce.

HUNGARIAN BEEF STEWED - Diced bottom round of beef braised with onions,

JAPANESE BEEF ROLL - Japanese baby mushrooms, soy bean wrapped into thin slice

KIBERA OF BEEF - Ground beef mixed with herbs, shaped into croquette and

KOREAN BEEF NEOBINI - Thinly sliced fillet of beef marinated in ginseng wine,

LASAGNE - Layers of pasta and ground beef covered with creamed sauce and

LASAGNE ALLA - Italian pancake stuffed with ground meat and tomato sauce.

MOUSSAKA - Layers of sliced eggplants and spiced ground ox meat covered with

PEPPERED BEEF CORNET - Cold peppered beef folded into corn shape.

PEPPER STEAK - Steak with pepper sauce.

RAVIOLI - Pasta in crescent shape filled with ground beef, covered with

ROAST FILLET OF BEEF - Roast fillet of beef served with Maitre d ' hotel butter.

ROAST FILLET OF BEEF - Roast fillet of beef covered with brown sauce, chopped

PROVENCALE mushrooms, onions and garlic.

SALISBURY STEAK - Ground beef, chopped bacon, chopped green pepper,

SAVORY BEEF PATTY - Ground beef with herbs and seasoning in small round shape,

SCHNITZEL ESPAGNOLE - Beef schnitzel with tomatoes and Spanish sauce.

SILVER SIDE - Roast beef (silver side is the top part of ox hind legs(.

SIRLOIN STEAK ALISIENNE - Broiled and garnished with fried onion rings, tomato and aubergine.

SPICED BEEF ROLL - Beef roll stuffed with sliced onion, pickles, mustard and mushrooms.

STEAK BEAULIEU - Topped with tomato concasse and black olive. Served with

STEAK TYROLIENNE - Steak covered with fried onion rings and tomato concasse.

STIR-FRIED BEEF WITH - Beef shredded and stir-fried with soy sauce, sugar, ginger,

VEGETABLES sliced carrot, broccoli and cauliflower.

STUFFED AUBERGINES - Eggplant stuffed with ground beef and duxelle (chopped mushrooms and onions).

STUFFED FILLET OF BEEF - Fillet of beef stuffed with copped mushrooms, onions,

SWISS STEAK WITH - Baked bottom round steak in sauce consisting of sauteed

SOUR CREAM onions, roux, paprika powder, brown stock, Worchestershire

TOURNEDOS CAFE DE - Tenderloin of beef with herbs butter.

TOURNEDOS CHASSEUR - Tenderloin of beef with Chasseur sauce.

TOURNEDOS COMINIQUE - Grilled marinated tournedso covered with sauce made

TOURNEDOS FORESTIERE - Tournedos steak with diced potatoes and mushrooms.

TOURNEDOS HELDER - Fillet of beef served with bearnaise sauce.

TOURNEDOS NICOISE - Tournedos covered with tomato concasse and seasoned with chopped parsley, garlic, salt, pepper.

TOURNEDOS PORTUGAISE - Roast fillet of beef covered with tomato concasse,

TOURNEDOS ROQUEFORT - Broiled tournedos, served with demi-glace mixed with

TOURNEDOS STEAK - Fillet of beef marinated in red wine, then roasted and served

BORDELAISE with brown sauce and some of the marinade.

TOURNEDOS STEAK - Broiled tournedos with peppercorn sauce flavored with

MADAGASCAR redcurrant.

TOURNEDOS STEAK - Grilled fillet steak topped with a slice of goose liver, Madeira

ROSSINI sauce.

TOURNEDOS STEAK - Deep-fried onion ring and tomato concasse.

 VEAL

ชาวยุโรปนิยมใช้เนื้อลูกวัวมาบริโภค แต่ต้องเป็นเนื้อลูกวัวอายุไม่เกิน 75-90 วัน คือลูกวัว

VEAL LEG - เนื้อสะโพก ใช้นำมาอบซึ่งเรียกว่า ROAST VEAL LEG และ

VEAL LOIN - เนื้อสันของลูกวัว ทั้งสันในและสันนอก

VEAL STEAK - เนื้อสันนอกของลูกวัว ตัดขนาดหนา 1 ซ.ม. น้ำหนักชิ้นละ 120 กรัม ขึ้นไป

ESCALOPE VEAL - เนื้อสันของลูกวัว ตัดขนาด STEAK แล้วทุบแบน ๆ น้ำหนัก

VEAL MEDALLION - สันในของลูกวัว ตัดคล้ายกับ ESCALOPE OF VEAL

Leg - A prime cut which is usually roasted .

Shoulder - This can be boned and rolled for roasting but is usually cut up

Chops - These are taken from the loin and have the bone in them .

Breast - A cut that is usually boned and prepared for roasting . Alternatively ,

Fillet - A boneless cut from the hindquarters . Sometimes sold for roasting

Loin - A cut from the back of the animal that is available on the bone or boned

Best end of neck - A cut that is suitable for roasting , braising or stewing .

Pie veal - Trimming cut from the shoulder , breast , neck or knuckle ,

Knuckle - This is the end of the leg . It is bony cut and is used for boiling

Cutlets - These are cut from the neck end of the loin . They can be grilled

ESCALOPE OF VEAL OR - Veal with brown sauce and Marsala wine.

FILLET OF VEAL - Smoked ham, Emmenthal cheese and oregano

CORDON BLEU (spice used very much in cooking Italian food)

FILLET OF VEAL - Fried veal in butter and covered with sauteed spinach and mornay

FLORENTINE sauce sprinkled with grated cheese and glazed in a hot oven.

FILLET OF VEAL - Veal seasoned with rosemary, salt and pepper and fried

MARIE ROSE in butter.

FILLET OF VEAL OPORTO - Veal with port wine sauce.

FILLET OF VEAL - Braised fillet served with creamed white wine sauce and sliced

POLIGNAC mushrooms.

FILLET OF VEAL - Fillet of veal covered with zingara sauce which consists of

ZINGARA red wine, boiled ham, ox tongue and mushrooms.

OSSO BUCCO - A popular dish in Italy, made from knuckle of veal which is cut

GREMOLATA into pieces, sauteed and then stewed with garlic, onion and tomato.

OSSO BUCCO - Stewed veal knuckle with marrow in stock and tomato sauce with

MILANAISE herbs.

PAUPIETTE OF - Rolled and stuffed with duxelle.

ROAST LOIN OF - Covered with cheese sauce.

ROAST STUFFED - Stuffed with forcemeat, pistachio, nuts, raisins, olive, herbs and

VEAL BREAST spinach.

ROAST STUFFED - Stuffed with forcemeat, chopped spinach, shallot, almond and

VEAL LOIN apple.

SALTIM BOCCA - Roll of very thin pieces of veal with ham and fresh sage leaves

SALTIMBOCCA ALLA - Veal with raw Swiss ham. Fried and flavored with sage.

STUFFED PAPRIKA - Baked paprika stuffed with stew made of veal, rice, tomatoes, green pepper, onions, eggs and topped with cheese.

STUFFED VEAL LOIN - Stuffed veal loin with chopped chestnuts, chicken liver,

WITH CHESTNUT carrots, salt, pepper, parsley. Served with veal gravy.

STUFFED VEAL LOIN - Stuffed veal loin with chopped onions, parsley, garlic,

WITH MIXED HERBS breadcrumbs, butter, salt, pepper. Roasted. Served

STUFFED VEAL SPOTETINA - Stuffed with forcemeat, sausage, raw ham.

VEAL CUTLET BEAULIEU - Pan-fried and garnished with stewed tomatoes and julienne

VEAL CUTLET POJARSKY - Veal rolled in breadcrumbs and deep-fried. Cooked in

VEAL ESCALOPE - Fried and covered with tomato sauce, garlic and oregano.

VEAL ESCALOPE - Deep-fried breaded veal, garnished with hard yolk and white

VIENNOISE of egg.

VEAL LEMON ESCALOPE - Fried veal with lemon sauce.

VEAL LOIN FLAMENCO - Floured and pan-fried, and braised in consomme,

VEAL LOIN WHTH ORANGE - Veal loin stuffed with forcemeat, orange, raisins and

STUFFING herbs.

VEAL MARENGO - Veal and mushrooms cooked in tomato and espagnole sauce,

VEAL MARSALA - Marinated in tandoori, Marsala paste, sesame oil, salt, pepper.

VEAL MEDALLION HAWAII - Veal with pineapple and Madeira sauce.

VEAL MEDALLION - Roast veal medallion on poached apple slice, topped with liver

NORMANDE paste and walnut.

VEAL MEDALLION - Veal braised in white wine sauce.

VEAL MEDALLION ROSSINI - Veal steak, lard, goose liver, served on toast with

VEAL MEDALLION - Fried and covered with meat sauce, sweet pepper, tomato

SICILIAN concasse, olives and capers.

VEAL OACAR - Pan-fried, topped with crab meat and asparagus. Sauce served

VEAL PICCATA - Veal rolled in flour and covered with cheese batter. Fried until

VEAL PICCATA - Veal soaked in egg with flour and pan-fried. Served with tomato

MALANAISE sauce and Parmesan cheese.

VEAL VIENNOISE - Veal cutlet coated with flour, slipped in egg and breadcrumbs

VEAL WITH STAR ANISE - Stir-fried with onion, celery, star anise.

VEAL ZURICH STYLE - Sliced veal with cream sauce and mushroom.

 LAMB

เนื้อแกะคุณภาพดี จะต้องมีอายุต่ำกว่า 12 เดือน เรียกว่า MILK FED LAMB

LAMB LEG ขาแกะส่วนมากจะชำแหละเอากระดูกออกแล้วจึงรัดด้วยเชือก

LAMB NOISETTE สันนอกและสันในที่มีกระดูกสันหลังคั่นอยู่ระหว่างกลางนำมาเลาะ

LAMB RACK เนื้อสันนอกที่ติดกับกระดูกซี่โครงด้านสันหลัง นำมาตัดเป็นชิ้น

LAMB LOIN ถ้านำไปอบเป็นชิ้นใหญ่ เรียกว่า ROAST LAMB LOIN หรือ

Leg - A tender cut often divided into fillet and shank . It is sold on the bone

Shoulder - Sold on the bone , it has quite a lot of fat , It can be roasted

Best end of neck - A small joint sold with bone . It is suitable for roasting .

Breast - A cut that contains quite a lot of fat . It is usually sold boned

Loin - A tender cut from the back sold on the bone or boned . It is suitable

Cutlets - Best end of neck divided between the bones . They can be grilled

Chump chop - Cut from between leg and loin , it is grilled or fried .

Scrag end of neck - Bony and fatty , it is usually used for stews .

Riblets - Breast meat on the bone that has been separated between the ribs .

Loin chop - This contains part of backbone and is suitable for grilling , frying

LAMB CHOP PISTOU - Broiled lamb chops topped with chopped fresh basil, parsley,

BASIL DEMI-GLACE olive and served with demi-glace mixed with chopped basil.

LAMB CHOP - Lamb chop with breadcrumbs, garlic, chopped parsley.

LAMB MEDALLION - Covered with tomato concasse, garlic, tarranon, black olives and

NICOISE capers.

LAMB NOISETTE - Sauteed in oil and covered with sauteed onion, mushroom

A LA PORTUGAISE slices, diced tomato, chopped parsley, and demi-glace sauce.

LAMB NOISETTE - Fried and covered with Madeira sauce mixed with julienne of ox

MONTGLAS tongue and mushroom slices.

LAMB NOISETTE - Covered with Parmesan sauce garnished with chopped ham,

NAVARRAISE red pepper and mushroom slices.

LAMB SAMOZA - Puff pastry stuffed with minced lamb, tamarind, chili powder,

LAMB STEW - Lamb leg in white sauce with onion, saffron, white wine and

EMMENTHAL cream.

LOIN OF LAMB - Roast loin of lamb in Bouquet garni, brown sauce, white wine.

LOIN OF LAMB - Roast lamb loin stuffed with spinach leaves, onion, meat sausage,

FLORENTINE breadcrumbs, egg, salt, pepper.

ROAST ROLLED - Rolled with salt and pepper. Roasted and gradually basted

SHOULDER OF LAMB with French dressing.

STUFFED LEG LAMB - Lamb leg stuffed with mixture of rice, curry powder, raisin

ORIENTAL STYLE and seasoning.

STUFFED ROULADE OF - Stuffed loin of lamb with apricot and raisins.

 POULTRY

POULTRY คือ สัตว์ปีกที่เราเลี้ยงไว้เพื่อทำเป็นอาหารรับประทาน ( ต่างจากสัตว์ปีก

 CHICKEN

APROX XON POLLO - Chicken sauteed with chopped onions and green pepper.

(SPANISH STYLE) Baked with rice, tomato and pimento.

BALLOTTINE OF CHICKEN - Chicken meat rolled up and stuffed.

BREAST OF CHICKEN - Chicken in red wine sauce.

BREAST OF CHICKEN - Chicken with mushroom sauce.

BREAST OF CHICKEN - Pan-fried chicken breast with creole sauce (tomato sauce,

BREAST OF CHICKEN - Chicken stewed in light cream sauce.

BREAST OF CHICKEN - Roasted chicken covered with onions, bacon and

GRAND' MERE brown sauce.

BREAST OF CHICKEN - Stuffed chicken breast with mixture of corn, diced green

PALOMA capsicum and white sauce, then pan-fried.

BREAST OF CHICKEN - Broiled, covered with creamy meat sauce, capsicum,

SANDEMAN celery and brandy.

CHICKEN A LA - Sauteed slices of chicken meat with onion, mushrooms, green

DEUTSCH pepper, claret wine, rich brown sauce.

CHICKEN A LA KIEV - Deep-fried chicken roll with herb and butter stuffing.

CHICKEN A LA KING - Chicken with veloute sauce, red and green pepper.

CHICKEN AMANDINE - Sauteed chicken breast with almond flakes.

CHICKEN BALLOTINE - Chicken stuffed with pork, veal and goose liver parfait.

CHICKEN BARQUETTE - Cold chicken in pastry barquette coated with white

WITH CHAUD-FROID creamy sauce.

CHICKEN BERGERE - Breast of chicken with mushroom sauce.

CHICKEN BIRYANI - Indian spicy chicken dish with rice and chutney (roast

CHICKEN BOWEN - Chicken roll stuffed with avocado.

CHICKEN BREAST A LA - With demi-glace mixed with green peas, carrot balls and

FRANCAISE small boiled potato.

CHICKEN BREAST - Pan-fried, topped with tomato concasse, chesse, mushroom,

BURGENSTOCK sauce.

CHICKEN BREAST AND - Chicken breast cooked with onions, mushrooms, green

HAM SHERRY CREAM pepper, tomato and Madeira wine.

CHICKEN BREAST ON - Stuffed chicken breast with mushroom and lobster meat and

LEEK FONDEU poached in stock topped with de-glace, underlined with

CHICKEN BREAST - With tomato, basil, tarragon, sage, white wine.

CHICKEN BREAST - Grilled and garnished with sweet pepper.

CHICKEN CACCIATORE - Chicken with tomato concasse, red/green pepper, onion and mushroom.

CHICKEN CAJUN - Skinless breast marinated, fried, topped with bacon, tomato

CHICKEN CHASSEUR - Same as beef chasseur.

CHICKEN CHENG-TU - Diced chicken with celery, spring onions and chili.

CHICKEN CORDON BLEU - Chicken stuffed with ham and cheese, breadcrumbs and

CHICKEN DIJONNAISE - Pan-fried chicken.

CHICKEN FILLET WITH - Fried chicken fillet Chinese style with cashew nuts, red chili

CASHEW NUTS and spring onion.

CHICKEN GASTRONOME - Stuffed with morel, chestnuts and chicken ' s kidney.

CHICKEN ICACIATORE - Chicken breast cooked with Madeira wine, onions,

CHICKEN JALFREZI - Chicken curry Indian style.

CHICKEN LYONNAISE - Sauteed chicken with onions, sprinkled with chopped

CHICKEN MADRAS CURRY - Chicken cubes sauteed and simmered in sauce

CHICKEN MARENGO - Chicken and mushrooms cooked in tomato and Spanish

CHICKEN MARSALA - Chicken breast marinated in tandoori Marsala paste, sesame

CHICKEN MARYLAND/ - Deep-fried chicken garnished with bacon and fried banana.

CHICKEN MEXICANA - Fried chicken breast covered with fried sliced onions and

CHICKEN NAPOLI - Chicken braised with tomatoes, olives, champignons and herbs.

CHICKEN PARMA STYLE - Wrapped with Parma ham, seasoned with sage and

CHICKEN PAUPIETTE - Chicken roll with Gruyere cheese and breadcrumbs.

CHICKEN POJARSKY - Chopped chicken with cream and butter, breaded and fried.

CHICKEN PICCATA - Fried chicken and tomato sauce.

CHICKEN PORTUGAISE - Chicken breast covered with sauce and tomato, pepper, mushrooms.

CHICKEN PRINCESS - Chicken with brown sauce and asparagus.

CHICKEN ROLL MASSENA - Chicken leg stuffed with pork cooked with cream sauce,

CHICKEN SAGE MARIE - Marinated and flavored with sage then wrapped with

CHICKEN SALAD - Julienne of chicken mixed with light soy sauce, sesame oil, toasted

SZECHWAN sesame, minced garlic, glass jelly and vinegar.

CHICKEN SAUTE A LA - Braised chicken in cream with carrots and onions. Sugar,

FRANCAISE chopped parsley, cream, brandy, salt and pepper added.

CHICKEN SAUTE A LA - Sauteed chicken cubes dredged in flour, salt, pepper, and

PIERRE simmered in onions, mushrooms, chopped garlic, cubed

CHICKEN SINGAPORE - Chicken breast fried, served with pineapple, green peas

CHICKEN SAMITANE - Breast of chicken simmered in sour cream, lemon juice,

CHICKEN STANLEY - Braised chicken covered with chicken stock, cream and curry

CHICKEN STROGANOFF - Same as beef stroganoff.

CHICKEN SULTAN - Small profiterole filled with chicken puree and pistachios,

(CHOUX A LA SULTAN) glazed with aspics, springkled with chopped pistachios.

CHICKEN SZECHWAN - Chicken pieces fried with soy sauce, sesame oil, Chinese

CHICKEN TETRAZZINI - Chicken simmered in its stock, onion, celery, mushrooms,

CHICKEN TIKKA - Chicken breast of leg marinated in sour cream, lime juice, paprika

CHICKEN TREVISANA - Chicken breast garnished with radicchio leaf and diced

CHICKEN TUNG-AN - Stewed chicken with onion, ginger, red pepper, soy sauce, thickened with cornstarch. Flavored with vinegar and

CHICKEN WITH COCONUT - Breaded chicken with grated coconut, pan-fried.

CHICKEN YAKITORI OR - Grilled chicken in Japanese style.

COQ AU VIN ROUGE - Chicken cooked in red wine sauce with mushrooms, onions

FRIED CHICKEN - Chicken breast coated with coconut, deep-fried, topped with grilled

TROPICANA pineapple.

JAMBONETTE DE - Chicken roll stuffed with mushrooms and cooked rice. Rolled in

POULARD flour and fried.

LEMON CHICKEN - Marinated chicken cubes sauteed, and garnished with julienne

PINEAPPLE CHICKEN - Chicken pieces marinated and sauteed with shallots, ginger,

POULARD AU COGNAC - Braised chicken in bouquet garni, carrots, onions,

POULET EN ROBE - Chicken wrapped with pastry shell.

ROAST CHICKEN - Roasted chicken with crisp bacon and grilled tomato.

SAUTEED CHICKEN IN - Cubed chicken breast sauteed in light soy sauce, honey,

CHILI AND HONEY SAUCE chopped red chili, Chinese wine, white stock, chopped

SLICED CHICKEN - Smoked chicken in white wine sauce, cream and

ZURICH STYLE mushrooms.

SMOKED CHICKEN - Smoked chicken in white wine and veal gravy with onion.

STUFFED CHICKEN - Paupiette stuffed with liver and forcemeat.

STUFFED SUPREME OF - Sauteed chicken meat in butter, mushrooms, sherry wine,

CHICKEN EUGENIE cream, egg yolk.

STUFFED SUPREME OF - Breast of chicken stuffed with salmon forcemeat and

CHICKEN WITH SALMON poached in double consomme. Served with grand

MOUSSE marnier sauce.

SUPREME OF CHICKEN - Breast of chicken.

SUPREME OF CHICKEN - Chicken braised in white wine and demi-glace garnished

COTE D ' AZUR with sauteed tomatoes, mushrooms, pineapple and roasted

SUPREME OF CHICKEN - Braised chicken in cream sauce, flavored with calvados.

SUPREME OF CHICKEN - Sauteed or poached supreme of chicken served with white

WITH GINGER AND wine sauce mixed with julienne of ginger and orange

ORANGE SAUCE segment.

WINE BRAISED CHICKEN - Slice of chicken breast cooked in Chinese wine with black mushrooms, bamboo shoots and dried chili.

 DUCK

APRICOT DUCK - Whole duck stuffed with apricots, spinach leaves, ham and chicken

BARBECUED ROAST DUCK - Duck marinated in barbecue sauce and roasted.

BRAISED DUCK WITH - Duck sauteed in corn oil, sliced onion, garlic. Braised in

CHESTNUTS soaked chestnuts, soy sauce, chicken stock, salt and

BRAISED DUCK WITH - Braised duck supreme (duck breast) in coconut milk, salt,

TARO sugar,starch, water, garlic, ginger, shaohing wine, topped

BRAISED DUCKLING - Braised duckling with pineapple.

BREAST OF DUCK - Roasted and served with Bigarade sauce.

DUCK A L ' ORANGE - Duck braised in light demi-glace with orange sauce.

DUCK BIGARADE - Breast of duck with white wine and orange sauce.

DUCK MONTMORENCY - Braised duck in minced carrots, onion, celery, Madeira white

DUCKLING ARMAGNAC - Roast duck supreme served with Armagnac flavored

DUCKLING CALVADOS - Braised duckling with sauce flavored with calvados liqueur.

DUCKLING COINTREAU - Roast duck served with sauce made of grated orange rind, mushrooms, dry sherry and cognac, orange juice, currant

DUCKLING IN GRAND - Roast duck served with sauce consisting of sugar, wine

MARNIER SAUCE vinegar, orange juice, Grand Marnier, rind of orange, water.

GINGER DUCK WITH - Crispy fried duck with pineapple sauteed in stock and added

PINEAPPLE with corn flour.

ROAST DUCK KUWAYAKI - Roast duck with teriyaki sauce.

ROAST DUCKLING - Roast duck with caper sauce.

STEWED DUCK IN CHINESE - Marinated duck meat in soy sauce. Deep-fried

BROWN SAUCE rill crisp, then simmered in sauce consisting of

 GUINEA FOWL AND SQUAB

BRAISED STUFFED SQUAB - Young chicken stuffed with chicken forcemeat,

IN COCONUT SAUCE pork lard, coconut flakes, peppercorn, banana

GUINEA FOWL - Guinea fowl with bacon, mushrooms and onions.

SQUAB WITH ORILLES - Stuffed with pork forcemeat, chicken liver, chopped shallots,

 TURKEY

DEVILLED TURKEY - Marinated cubes of turkey breast, grilled on skewer with onion,

KEBAB pepper, tomato and mushroom.

PAUPIETTE OF TURKEY - Stuffed with raisin, bread, apple and egg yolk.

ROAST TURKEY - Garnished with fried bacon and chipolata sausage.

TURKEY BREAST STUFFED - Stuffed with mixture of cranberry and apple.

TURKEY CAJUN STYLE - Same as red snapper Cajun style.

TURKEY CATALANE - Roast turkey covered with Catalane sauce.

TURKEY CHIPOLATA - Sliced breast of turkey with glazed onions, chestnuts, strips

TURKEY COROLINE - Pan-fried turkey stuffed with rice forcemeat, vegetables.

TURKEY DIABLE - Fried turkey flavored with mustard and pepper.

TURKEY ESCALOPE - Sauteed breast of turkey dredged in flour, salt, pepper.

TURKEY ESCALOPE - Rolled in flour and covered with cheese batter, fried until

PICCATA brown. Served with tomato sauce.

TURKEY ROMANOFF - Turkey topped with egg noodles, sour cream, then breaded

GAME ได้แก่ สัตว์ป่า หรือนก ซึ่งล่ามาเพื่อทำเป็นอาหาร ได้แก่ นกยูง (PHEASANT)

BRAISED GROUSE IN - Grouse, braised in cream sauce, flavored with juniper and

CREAM SAUCE genever (Dutch liqueru).

BRAISED PHEASANT IN - Braised pheasant in cream sauce, flavored with

CREAM SAUCE blackberries.

GUINEA FOWL GRAND - Guinea fowl with bacon, mushrooms and onions.

HUNTER ' S VENISON - Venison marinated in game marinade and sauteed in olive oil.

STEAK Served hot with pan gravy mixed with buttered shallot, roux,

PHEASANT NORMANDE - Pan-fried pheasant with Normandy sauce flavored with

PHEASANT SOUVAROFF - Pheasant covered with Madeira sauce and garnished

STEWED PARTRIDGE - Stewed partridge in red wine and garnished with

TOLEDO STYLE champignons, croutons and bacon.

STUFFED QUAIL WITH - Stuffed with chicken forcemeat.

 SEAFOOD

อาหารจำพวก อาหารทะเล (SEAFOOD) เช่น กุ้งมังกร (LOBSTER) กุ้งนาง

ADRIATIC SEAFOOD ON - Grilled different seafood on skewer.

MIXED SEAFOOD SOUFFLE - Same as fish souffle.

SEAFOOD AU GRATIN - Bay shrimps, white fish and scallops, parboiled, sliced,

SEAFOOD BROCHETTE - Seafood on skewer.

SEAFOOD CALVADOS - Scallops, fish, shrimps cooked in cream sauce with

SEAFOOD CHERBOURG - Seafood rolled in paupiettes, poached and dressed

SEAFOOD KEBAB - Grilled prawn, monkfish, scallop, pepper, onion and

SEAFOOD NAVARIN - Seafood poached in white wine cream sauce, served

SEAFOOD NELSON - Scallops, shrimps and mussels in Mornay and Hollandaise

SEAFOOD NEWVERG - Seafood cooked in cream sauce, egg yolk and dry sherry.

SEAFOOD RISOTTO - Sauteed squid, prawns, mussels in tomato herbs sauce.

SEAFOOD TROPICANA - Scallop, shrimp, oyster with curry and cocktail sauce topped

 CRAB

BAKED CRAB IN SHELL - Crab meat sauteed in butter with chopped green spring

CRAB A LA MORNAY - Crab meat with Mornay sauce.

CRAB AU GRATIN - Crab meat mixed with egg and mushrooms, deep-fried.

CRAB FRITTER - Crab meat with onion, egg and cream rolled in flour,

CRAB MAYONNAISE - Crab meat mixed with mayonnaise dressing.

 FISH

B.B.Q. FILLET OF EEL, - Broiled eel fillet served with sauce consisting of Mirin wine,

MIRIN SAUCE rice vinegar, sugar and starch.

BAKED HALIBUT NOILLY - Fillet of halibut, sprinkled with cheese, butter, flour and

BAKED SALMON PRINCESS - Salmon fillet wrapped with seasoned spinach and

BAKED SEAPERCH - Baked fish topped with sauteed bell pepper, onion, garlic,

GROSSRIEDER tomatoes, patatoes, olives, artichoke and white wine.

BARAMUNDA ON FENNEL - Baked and served on fennel puree mixed with fish stock

PUREE - cream, seasoned with salt and pepper.

BARAMUNDA ORLY STYLE - Fried in butter and placed on tomato concasse,

DARNE OF SALMON WITH - Baked fillet and served with fish cream sauce

GINGER SAUCE flavored with ginger.

FILLET OF JOHN DORY - John Dory fish in white wine sauce garnished with asparagus.

FILLET OF LAPU - Fillet of fish cooked in white wine sauce. Garnished with

LAPU NORMANDE shrimps, mussels and mushroom.

FILLET OF PLAICE/ - One poached fillet of plaice or sole and one fried fillet of

SOLE BOMBAY plaice or sole, pineapple, green pepper, curry sauce.

FILLET OF SOLE - Steamed fillet of sole and pieces of lobster meat all covered

DELICES ROI with creamed fish sauce where lemon juice and red lobster

FILLET OF SOLE - Fillet of sole cooked in cream sauce with capers.

FILLET OF SOLE - Fillet of sole coated in flour, then fried with butter in a frying

MEUNIERE pan, served with lemon and parsley.

FILLET OF SOLE MONTE - Fillet of sole coated in flour, fried, garnished with pieces of

CARLO anchovy and brown butter.

FILLET OF SOLE - Pan-fried and covered with chopped tomato, onion, black

SICILIAN and green olive, pimiento.

FILLET OF SOLE - Fillet of sole poached in white wine and covered with

VIN BLANC white wine sauce.