Legumes

These are the 10th course in the

French classical menu followed
by roti
Vegetables are served with there
accompanying sauces
At this stage the balance of
meals once again starts from
heavy to light
 Cover for all legumes

• The Basic cover for this course is: All

vegetables are served on hot or cold
Dessert Plate along with a Joint Knife
and fork
Choufleur polonaise

It is cauliflower with fried bread crumbs and

sieved egg yolks and parsley
 Cold asparagus
Accompaniments :- If
Asparagus is served
cold then it is served
with Mayonnaise
sauce and if served
hot it is accompanied
by Hollandaise sauce
or melted
butter(Burre Fondue).
Cover: B & B plate
and dessert fork.
Braised celery
 Champignon
Grille
(Grilled mushroom)
 Pomme Anna

In this potatoes
are sliced,
pressed and
baked in a
mould.
 Pommes au four
Potatoes are
baked in a jacket.
Accompaniments:
Cayenne
pepper,pepper
mill and butter.
Cover: hot B & B
plate and a
dessert fork.
 Pommes chateau
Barrel shaped
potatoes
 Pommes
duchese
Potato purred with egg yolk
and piped into shapes
Pommes lyonnaise
Potatoes baked with
onions
Pommes stick
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