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The term "farineux" ("farine" is flour) that is now "féculents" describes the whole family of starchy foods such as potatoes, pasta, rice and other types and forms of grain (barley, couscous, bread, etc.)
Its main use was to absorb the sauces in rich dishes, but this type of food group, which is great for a sportive diet, is an aberration in a classical menu, as it fills the stomach rapidly and prevents from eating and enjoying the later courses.
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Sample of french classical menu?
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Poisson is fish.
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pc u otto tell me wat is it
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Generally five courses if we are referring to a classical French inspired menu. Soup or some other hors d'oeuvre Fish A meat course Cheese Dessert Generally five if we are referring to a French inspired classic menu. Soup or some other hors d'oeuvre. Fish A meat course Cheese Dessert Note that cheese is served before the dessert not as the final course as it might be in Britain
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explain the term sabayon and list three menu application.
