Many thanks to Chef Koenigsberg and his Classical French
Cuisine class of Septemeber 2002 who prepared the entire meal!!!
| Appetizers |
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Canapes au Caviar
A cream cheese caviar on toast topped with caviar |
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Rissoles a la Reine
Pastries stuffed with Chicken and Mushrooms |
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Pate de Maison
Today's pate consisted of a forcemeat of chicken
and mushrooms garnished with a coulis |
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| Soups |
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Consomme Royal
Clarified chicken broth garnished with small custards |
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Creme Doria
Cream of cucumber soup garnished with sauteed cucumber
spheres |
Opps!
I missed this one. Sorry!
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| Entrees
and Vegetables |
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Blanquette de Veau Ancienne
Cream stew of veal served over rice |
Opps!
I missed this one. Sorry!
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Carre d'Agneau Armenonville
Rack of lamb crusted with chutney, dijon and breadcrumbs |
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Truites Farci Cardinal
Stuffed Trout (grouper today, however) topped with
a shrimp mousse and served with a Cardinal Sauce. Vegetables include
Julienne of Glazed Carrots, Tourned Potatoes and Aparagus. |
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Entrecote au Poivre
Strip steak encrusted with black pepercorns |
Opps!
I missed this one. Sorry!
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Poulet Saute Cynthia
Sauteed supremes of chicken in an orange sauce
with grapes and oranges. Vegetables include Tomato-Stuffed Artichoke
Hearts, Timbale of Rice and Steamed Squash and Tomato. |
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| Salads |
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Salade de Pomme de Terre a la Parisienne
Thinly sliced potatoes marinated in a white wine
dressing
Salade a l'Andalouse
Salade of rice and peppers with a light vinegrette
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| Desserts |
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Crepes Suzette
Crepes with an orange butter sauteed in an orange
sauce and flambed |
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Chocolate Souffle
A light dessert of whipped egg whites and chocolate
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Glace au Cafe
Coffe Ice Cream |
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| Breads |
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Assortment of French Breads
Included are artisan braids and slices of baquettes |
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