2006-12-28 21:37:55 · 2 answers · asked by George 1 in Food & Drink ➔ Other - Food & Drink
The French chef Auguste Escoffier replaced the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu).
See 2nd link to 'service a la russe' for a classic 14 course menu. Sorry its not 17 course.
2006-12-28 21:44:32 · answer #1 · answered by ricochet 5 · 1⤊ 0⤋
I additionally wanna comprehend, so I answer this question and could come back to learn extra approximately french classic menu. thank you Preludes (Appetizers) Cassolette d'escargots de Bourgogne au beurre persille- casserole of escargots (snails) from Burgundy baked in parsley and garlic butter Potages (Soups) Bisque de Homard - Lobster bisque Salades (Salads) Salade de chevre chaud - Baked goat cheese on walnut and raisin bread served on a mattress of arugula salad and confit peppers Poissons (Fish and Seafood) Brochette de end result de mer Skewer of sole, salmon and scallops lobster sauce and a flan of leeks Plat Vegetarien (Vegetarian Entr? Lasagnes de legumes du soleil a l'huile d'olive au thym - zucchini, eggplant and tomato baked into skinny layers of pasta Viandes (Meat and chicken) Jarret d'agneau printanier - lamb shank with turnips, carrots, lima beans and pearl pasta cafe Cafe coffee
2016-11-24 22:33:08 · answer #2 · answered by vescio 4 · 0⤊ 0⤋