Translation
Consommé de volaille chaud
Hot chicken consommé
Consommé de volaille froid
Cold chicken consommé set as a jelly, cubed and topped with whipped cream
Loup de mer de la Mediterranée à la Norvégienne
Filets of Branzin from the Mediteranean Sea glazed with aspic jelly and garnished with small cucumbers stuffed with a smoked-salmon mousse
Buisson de crevettes à l’Imperiale
Large shrimps, trussed into a pyramid shape, and garnished with caviar and truffle slices
Terrine de noix de veau à la Strasbourgeoise
Terrine made from tournedos of veal, foir-gras and flavored with Madeira
Galantine de chapon à la gelée
Cold terrine made from capon meat, rabbit, eggs and spices and sealed in aspic jelly
Agneau de lait à la Menoufieh
Spit-roasted suckling lamb prepared in an Egyptian style named after the Menoufieh province of Egypt
Faisan de Bohème à la Châtelaine
Breasts of pheasant garnished with artichoke hearts stuffed with chestnut purée
Langue de Charolais à l’ecarlate
Pickled beef tongue
Pâté de bécassines en croûte
Croûtons topped with a pâté made from snipe
Dinde au cresson
Turkey breasts dressed in a watercress cream
Salade maraichère
Market garden salad
Gerbe d’Argenteuil sauce moutarde
Florets of white asparagus dressed in a mustard sauce
Yalandji dolmas
Traditional Egyptian rice stuffed vine leaves
Gâteau merveilleux
Plaited pastries made from leavened dough mixed with orange blossom water which are then deep fried and sprinkled with confectioners’ sugar
Counafa aux pistaches
Pistachio Baklava
Montblanc
Chestnut mousse topped with Chantilly cream and crystallized violets
Glaces panachées
Ice-Creams
Petits fours varies
Friandises
Crytalised fruits and nougat
Petits pains à la Française
French buns
Fruits
