Many thanks to Chef Koenigsberg and his Classical French
Cuisine class of Septemeber 2002 who prepared the entire meal!!!
| Appetizers |
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Escabeche de Thon
Appetizer of Tuna Steak with sauce |
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Escalopes de Foie
Gras Perigueux
Scallops of Duck Liver in a sauce |
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Pate de Maison
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I missed this one. Sorry!
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| Soups |
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Consomme Quenelle
Clarified chicken broth garnished with small dumplings of Chicken
Forcemeat |
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I missed this one. Sorry!
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Bisque au Crevette
Shrimp Bisque |
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I missed this one. Sorry!
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| Entrees
and Vegetables |
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Escalopes de Veau a la Creme aux Morilles
Scallops of Veal in a Mushroom Cream Sauce. Served
with Rice Pilaf, Glazed Carrots and Broccoli with a breadcrumb and
egg sauce. |
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Supreme de Volaille au Parmesan
Boneless cuts of Chicken breaded and bread crumbs
and parmesan and pan-fried. Served with Haricourts Vert, Puree of
White Bean and Polenta. |
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Grouper Alice
Poached Grouper with Sauteed Oysters. Served with
Haricourts Vert, Pomme de Terre a la Parisianne (Parsley Potatoes),
and Polenta. |
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Entrecote Tyroliene
Strip steak with Onions and Tomato Coulis. Served
with Pomme de Terre a la Parisianne. |
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Carre de Porc a la Choucroute
Pork Loin roasted with Sauerkrat. |
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Assorted Vegetables
Broccoli with a breadcrumb and egg sauce, Puree
of White Bean and Polenta. |
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| Salads |
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Salade de Beaucaire
Julienne of crisp vegetables and ham in a cream
dressing. Garnished with Belgian Endive, Celeriac and Beets.
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Salade de Tomatoes
Julienne of tomatoes in a vinagrette garnished
with a spring mix of greens and onion..
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| Desserts |
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Peches Flambees
Peaches poached in a vanilla sauce |
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Vanilla Souffle
An airy dessert of whipped egg whites. |
Opps!
I missed this one. Sorry!
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Glace au Chocolate
Chocolate Ice Cream |
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| Breads |
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French Bread
Slices of baquettes |
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