Description: ELABORATE MEAT DISHES. A Choice of Different Meats. A Variety of Sauces. A Selection of 14 Elaborate Meat Dishes. Sliced Decorated Ham. Cubed Ham with Pineapples and Cherries. Pork Loin with Exotic Fruits. Pork Sirloin with Sweet and Sour Sauce. Stuffed Suckling Pig. Beef Tenderloin "Perigueux". Braised Beef "Bourgeoise". Prime Rib with Young Vegetables. Breast of Veal with Dried Fruits. Leg of Lamb with Mint. Noisette of Venison. "Dodines" of Wild Boar. Hare " a la Royale". Pheasant Ballotine "en Voliere". STOCKS, GLAZES AND ASPICS. Introduction. White Veal Stock. White Poultry Stock. Brown Veal Stock. Brown Stock "Estouffade". Demi-glaze and Meat Glaze. Rabbit Stock. Duck Stock. Game Stock. Sweetbread Stock. Pigeon Stock. Lamb Stock. Guinea Hen Stock. Meat Juice and Deglazing. Fish Stock. Aspic and Clarified Stock. Meat Aspic. Poultry Aspic. Fish Aspic. Court-bouillon and Poaching Liquid. Consomme. SAUCES. Introduction. Liaisons. Bechamel Sauce, Parmesan Sauce, Sauce Creme. Fish Sauces. Sauces for Meat and Poultry. Cold Emulsified Sauces. Hot Emulsified Sauces. Quiche Custards. Chaud-Froid Sauces. Vinaigrette Sauces. Compound Butters, Mousses, Cream-based Spreads. Other Sauces. PLANNING BUFFET RECEPTIONS. The Services Offered to the Client by the Caterer. Equipment Rental. Billing Procedure. Sixteen Sample Menu Combinations. Introduction to the Sample Menu Combinations. A+ Annual Bridge Club Party. A++ Engagement Party. A+++ Board of Directors Meeting. A++++ Golden Anniversary. B+ Baptism. B++ Informal Wedding Reception. B+++ Designer Clothing Boutique Inauguration. B++++ Public Relations on a "Bateau Mouche". C+ Awards Ceremony. C++ Officers Reserve Ball. C+++ Chamber of Commerce Reception. C++++ Formal Wedding Reception. D+ Reception at City Hall. D++ Annual Business School Ball. D+++ New Car Model Promotion. D++++ Factory Opening. PREPARATIONS IN THE 4 VOLUMES CLASSIFIED BY FOOD COST.

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