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5-course menu• A five course menu is as following...
Appetizer course soup course Salad course main (meat) course Desert
Also a "course" that can be added is the apertif. While not strictly considered a "course", it is the "after dinner" drink that evolved into the cocktail party.
This menu is standard for a formal dinner party, which should last at least an hour to an hour and a half. Seeing that this menu is rather long, it is no wonder that the Victorian dinner party was a major event.
The appetizer course is NOT eaten as finger food, it is a "nibble" of a meat or vegetable dish that is served on it's own plate. It is enjoying a resurgence in fine dining.
11 course
• horsdoeuvne potage poisson entre releve sorbet roti legume entremet savoureux desserts
13 course• Horsd'oeuvre - Appetizer
Potage- Soup Œuf - eggs preparations Farineaux (rice & pasta Poisson - fishpreprations Entree - entrance dishes like tornedos etc small portions Sorbet- its usually flavoured ice for increasing appetite and rest between the two course releve-meat course Roti - roasts Legumes- vegetables salads - Russian salads buffet froid - cold buffet Entremets - sweets savoureaux Fromage-Cheese desserts-fresh fruit and nuts cafe- coffee
17 -course• Hors d'oeuvre (appetizer)
Potage (soup)Oeufs (eggs)Farineaux (rice & pasta)Poisson (fish)Entrée (entry of 1st meat course)Sorbet(chilled glass of water with few drops of champagne, and cigars are offered)Reléve (meat course) Rôti (roast)Légumes (vegetables)Salades (salad)Buffet Froid (cold buffet) Fromage (cheese)Entremet De SucreSavourexDesserts (fresh fruits & nuts)Cafe
