Food and accompaniment list with examples

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

Food and accompaniment PDF