The food should go with its appropriate accompaniment to improve the flavor of the food or to enhance its richness. The service staff must know which accompaniment will go well with the main dish the guest is interested in having. Every dish has its own accompaniment.
What is food accompaniment?
Food accompaniment is the side dish that serves with the main dish, it complements the main food and enriches its taste and flavor. Food accompaniment can be an integral part of the dish or served separately.
We will discuss some list of food and their usual accompaniment
Accompaniment of appetizer ( Hors-d-oeuvre)
Food | Accompaniment |
---|---|
Grapefruit cocktail | Castor sugar |
Oyster | Oyster cruet (Cayenne pepper, pepper mill, chilly vinegar, tobacco sauce) Hot brown bread and butter, segment of lemon. |
Caviar | Blini (Russian pancake), Hot breakfast toast and butter, chopped egg yolk and egg white, chopped shallots, segment of lemon. |
Tomato juice | Worcestershire sauce |
Snail | Brown bread and butter |
Smoked salmon | Cayenne pepper, pepper mill, segment of lemon, brown bread, and butter. |
Asparagus | Hot-Hollandaise sauce, Cold-vinaigrette |
Globe artichoke | Hot-Hollandaise sauce, Cold-vinaigrette |
Avocado | Brown bread and butter |
Chilled melon | Ground ginger, castor sugar |
Shellfish cocktail | Brown bread and butter. |
Accompaniment of soups (potage)
Food | Accompaniment |
---|---|
Cream of tomato soup | Croutons (Small pieces of bread, toasted or fried.) |
French onion soup | Grilled flutes, Grated parmesan cheese |
Bouillabaisse | A thin slice of bread dipped in oil and grilled |
Turtle soup | Brown bread and butter, a segment of lemon, cheese straw. |
Cock-a-leekie | Garnished with shredded leek and chicken served with prunes. |
Minestrone | Grated parmesan cheese and grilled flutes. |
Consomme | Consomme could be named by their garnishes. |
Consomme Breton | Juliennes of celery, onion, and leeks. |
Brunnoise | Small diced vegetable |
Dubarry | Flowerettes of cauliflower. |
Florentine | Juliennes of blanched spinach |
Julienne | Juliennes of cut vegetables. |
Madrilene | Tomato diced and green peas |
Paysanne | Uniform size of fresh-cut vegetables |
St. Germain | Fresh green peas |
Celestine | Julienne of thin pan cake |
Cereals | Rice and Barley |
Egg drop | Pour into the boiling consomme beaten egg |
Royal | Dices of savory egg custard |
Vermicelli | Fine pasta |
Accompaniment of fish
Food | Accompaniment |
---|---|
Fried fish ( which has been breadcrumbed) | Tartar sauce or another mayonnaise-based sauce. |
Deep-fried (which has been dipped in butter) | Tomato ketchup and french fried sometimes offered |
Grilled fish | Hot- Hollandaise sauce Cold- Mayonnaise sauce |
Poached fish | Hot- Hollandaise sauce Cold- Mayonnaise sauce |
Grilled herring | Mustard sauce. |
Poached Salman | Hollandaise sauce, mousseline sauce (hollandaise mixed with whipped cream) |
Crayfish | Mayonnaise sauce |
Cold lobster | Mayonnaise sauce |
White bait | Cayenne pepper, pepper mill, segment of lemon, brown bread, and butter. |
Accompaniment of meat
Food | Accompaniment |
---|---|
Roast beef | Horseradish sauce, Yorkshire pudding, roast gravy |
Roast lamb | Mint sauce, Roast gravy |
Roast Mutton | Red currant jelly, onion sauce, roast gravy |
Roast pork | Apple sauce, sage and onion stuffing, roast gravy |
Roast chicken | Bread sauce, parsley, and thyme stuffing, game chips, watercress, roast gravy |
Roast duck | Apple sauce, sage and onion stuffing, roast gravy |
Roast goose | Apple sauce, sage and onion stuffing, roast gravy |
Roast turkey | Cranberry sauce, chestnut stuffing, chipolata sausage (Pork sausage thin and small twist), Watercress, roast gravy |
Roast venison | Cumberland sauce, red currant jelly, roast gravy |
Boiled mutton | Caper sauce |
Boiled beef | Turned root vegetable, liqueur, rock salt |
Mixed grilled and grilled steak | Tomato ketchup, mustard, fried potato, watercress |
Stew | Worcestershire sauce, pickled red cabbage. |
Recommended reading: 14 basic cuts of vegetables with sizes