Kautuk Engineer

[Kautuk Engineer @KautukEngineer]

Crepe suzette is made up of pancakes in a rich fresh orange juice and which are flamed with brandy.

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[Kautuk Engineer @KautukEngineer]

Entremets is 13th course in the menu which alludes to desserts, hot or cold. Peche Melba is a vanilla Ice cream which is topped with a peach coated with a raspberry jam sauce and that is decorated with cream.

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[Kautuk Engineer @KautukEngineer]

Buffet froid is the 12th course in the menu in which small portions of meat are served. A “Galantine” is the French technique of rolling and stuffing poultry breasts with the forcemeat from the thighs.

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[Kautuk Engineer @KautukEngineer]

Salades is the 11 course in the menu in which different salads are served. This Lebanese Fattoush Salad is the quintessential salad made with seasonal vegetables and topped with the iconic fried pita bread.

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[Kautuk Engineer @KautukEngineer]

Choufleur with mornay sauce is a cauliflower dish with a cheese sauce. Mornay sauce is a Béchamel (cream sauce) enriched with an egg yolk and grated Comté or a similar cheese.

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[Kautuk Engineer @KautukEngineer]

Legume is the vegetable course in the menu which consist of vegetable along with accompanied sauce. Haricots verts au beurre is a french beans dish which are tossed in butter topped with sesame seeds and herbs.

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[Kautuk Engineer @KautukEngineer]

Roast turkey is also one of the most consumed food on thanksgiving day which is normally accompanied with cranberry sauce chestnut stuffing, game chips, chipolata sausages, watercress and roast gravy.

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[Kautuk Engineer @KautukEngineer]

Roti is the 9 course of the menu having roasted items and heavy meal of day. Roast chicken is chicken prepared by roasting with the help of rotisserie accompanied by bread sauce, parsley thyme stuffing and roast gravy.
@tomishra
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[Kautuk Engineer @KautukEngineer]

Beef Stroganoff is sautéd tender strips of beef and mushrooms in butter, then swirl with sour cream to make a creamy sauce, and serve over noodles, rice, or fries.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Releve is a 8th course in the menu normally larger than entrees and take the form of butcher’s joints. Irish stew is native to Ireland which often contain some type of red meat, carrots, potatoes and root vegetables.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Raspberry Sorbet is a frozen dessert made with raspberries, along with sugar and splash of freshly lemon juice kept in a freezer and breaking down their ice crystals every 1hour to get smooth texture.

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[Kautuk Engineer @KautukEngineer]

Sorbet is a seventh course in the menu to provide a break between the course due to wide length of the menu. Sorbet is a water and ice crushed slush like Orange mimosa sorbet.

@tomishra @JAYANTSUTHAR19

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[Kautuk Engineer @KautukEngineer]

Steak Diane is a minute steak which is shallow fried and flavored with onions and mushrooms finished with red wine or cream.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Entree is a sixth course in the menu which is the first meat course having small and well garnished dishes. Poulet Saute Chasseur is a sautéed chicken in a rich brown sauce flavoured with tomatoes and mushrooms.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Homard Newburg is a lobster dish normally served with thick sauce of fish sauce and cream flavoured with brandy finished with butter.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Poisson is an fifth course in the menu which consist of fish preparation,building the palates. Sole Colbert is a classic dish in which sole is coated with flour, egg and breadcrumbs with proper seasoning and deep fried.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Ravioli is another example of farineaux which is thin pasta sheets which are stuffed with chicken, beef and spinach tossed in sauce.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Farineaux is a fourth course in menu which mailnly consist of rice or pasta dishes. Spaghetti napolitana is an example of farineaux which consists of spaghetti tossed in tomato garlic flavoured sauce.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Oeuf en cocotte is an french dish which is eggs baked in a pot with water bath also known as egg in pot.

@tomishra

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[Kautuk Engineer @KautukEngineer]

Oeuf is a Third course in the french menu which means egg dish. Oeuf sur la pla is a dish where egg is cooked in a frying pan at a minimal temperature on one side topped with salt and pepper also know as fried eggs.

@tomishra

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