what is french classical menu

french classical menu:


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 Sucre
Savourex
Desserts (fresh fruits & nuts)
Cafe

French onion soup

Sr. no.    INGREDIENTS    QTY              UNITS

1                Yellow onions         7              no.                                        

2              Butter                        2              tsp.

3              Beef stock                 4              cup.      

4              Thyme                       2              tsp.

5              Salt                          to taste .                                             

6              Pepper                     to taste.              

7              Sherry                       4              no.                        

8              Bread slices              4              no.

9              orated cheese           3              tsp.

Methods:

1       1   Sauté  onions in butter and caramelize then  thoroughly with out bawling.  

2       2   De glaze the pan with beef stock cook for a second

3      3    Add chicken stock and thyme.

4        4 Bring to simmer and cook for 20 min to develop flavor .

5       5  Adjust the seasoning and add sherry .

6         6  Serve in warm bowls garnished with toasted bread …..

QUALITY STANDERDS:

COLOR: Brown

CONSISTENCY: soap consistency

GARNISH: Toasted bread slices and grated cheese

SERVING SUGGESTIONS: serve hot.