Set (kitchen)
A garnish ( borrowed from French garniture , "ornament" in the 17th century ) is used in kitchen language to refer to the side dish or sauce of a dish , the filling of a dough pie or the addition of a soup . There are several hundred precisely named classic sets, the composition of which is quite precisely defined. In a broader sense, such a garnish not only determines side dishes, sauces, etc., but often also the type of preparation.
In the classic kitchen, the set determines the name of a dish in addition to the composition and method of preparation. Typical is a name based on the pattern "main ingredient" [à la] "name of the garnish", in German "main ingredient" [based on] "name of the garnish" or "main ingredient" "name of the garnish" [- type] - such as Bœuf à la bourguignonne (beef in Burgundy sauce) or “trout miller's style” or “miller's trout”.
This type of naming with à la… , completely à la mode de / du… (French for “after the type of / des…”) originated in France in the 17th century and spread particularly in the 18th and 19th centuries German-speaking area - together with the influence of classic French cuisine . There are essentially four different types of naming: according to a profession, class or rank ("according to housewife type"); by a place, region or country (“Alsatian way”); Dedicated to famous personalities (“ Peach Melba ”) and finally named after a well-known hotel, restaurant or café. There are also a number of names of unclear or purely associative origin that have been included in the canon of classic cuisine.
In modern gastronomy, the traditional set names are increasingly being dispensed with - instead the method of preparation and ingredients are specified directly. If these garnishes are listed on the menu, Herings Lexikon der Küche warns :
“However, it is gastronomically unworthy to offer a dish under a classic name whose composition only partially or not at all corresponds to the original preparation. The guest is thus deceived. "
Classic sets
A.
| German | French | description |
| Admiral style | à l'amiral | Fish : de-boned oysters and mussels à la Villeroy , large grooved mushroom heads , truffle slices , normande sauce whipped with crab butter . |
| American style | à l'américaine | For fish with slices of lobster , sometimes truffle slices and lobster sauce. Or for poultry with corn croquettes and fried slices of sweet potatoes. |
B.
| German | French | description |
| Baker-type | à la boulangère | For lamb , mutton and veal : raw potato slices braised in jus with onion slices .
Poultry : Olive-shaped , fried potatoes and small glazed onions . |
| Baden-Baden | For game : game cream sauce, halved stuffed pears with cranberries or currant jelly (see saddle of venison Baden-Baden ) | |
| Béarner Art | à la béarnaise | Meat or poultry dishes served with a bearnaise sauce , tomato slices and asparagus tips |
| Berlin Art | à la berlinoise | For veal and goose liver : with fried apple slices and roasted onions (see liver Berlin style ) |
| Bolognese style | à la bolognaise | Dishes that are served with a minced meat and tomato sauce (see Ragù alla bolognese ) |
| Bordeaux style | à la bordelaise | For slaughtered meat : Bordeaux sauce , poached ox pulp slices. For fish: Bonnefoy sauce |
| Breton style | à la bretonne | Dishes with white beans as a side dish , usually tied with a brown sauce that is seasoned with wine, tomato paste and shallots |
| Civil style | à la bourgeoise | For veal, lamb, beef , poultry and stews : glazed vegetables, diced or toured . Also cooked together with mixed vegetables and boiled potatoes |
| Burgundy style | à la bourguignonne | Fish, meat and poultry with a sauce made from red wine (usually Burgundy wine), enriched with mushrooms, diced bacon and glazed onions (see Burgundy roast , coq au vin ) |
C.
| German | French | description |
|
Café de Paris named after the Geneva restaurant Café de Paris |
Café de Paris | Roasted red meat with Café de Paris sauce (butter and herb mixture) |
|
Célestine named after Célestine Benditte-Strauss, an owner of the Cercle restaurant in Lyon (1850 to 1878), where famous guests such as Napoléon III. , Tsar Nicholas , Charles-Augustin Sainte-Beuve and Gioacchino Rossini dined |
(à la mode) Célestine | Dishes, with sliced into thin strips pancakes and parsley served |
| Chantilly art | à la chantilly | Poultry, meat or fish dishes that are served with whipped cream or a Chantilly sauce |
| Chipolata | For slaughtered meat and poultry : steamed chestnuts , glazed onions , chipolata sausages, glazed carrots and fried bacon cubes ; Demi-glace with the cooked meat or poultry stock | |
|
Colbert named after Minister Colbert |
1. For fried fish : Colbert sauce .
2. For slaughtered meat , small pieces of meat and sweetbreads : small poultry croquettes , very small fried eggs , truffle slices ; Colbert sauce |
|
|
Cumberland named after the Duke of Cumberland |
(à la mode) Cumberland | Dishes served with a cumberland sauce |
D.
| German | French - | description |
| Doria | 1. For fish : oval-shaped cucumber pieces steamed in butter , lemon wedges , chopped parsley , brown butter ( nut butter )
2. For poultry : oval shaped cucumber pieces steamed in butter. |
|
|
Dubarry by Madame Dubarry named |
(à la [mode]) Dubarry | For slaughtered meat and small pieces of meat : Small cauliflower balls with Mornay sauce, napped and gratinated , castle potatoes ; bound jus . |
|
Dugléré by Adolphe Dugléré named |
For poached fish: white wine sauce , diced tomatoes , chopped parsley |
E.
| German | French | description |
| Alsatian art | à l'alsacienne | Meat or poultry dishes that are served on sauerkraut , often topped with ham slices |
|
Esterházy named after the Esterházy family |
For beef and pork: vegetable strips and cream sauce (see Esterházy (side dish) ) |
F.
| German | French | description |
| Flemish style | à la flamande | 1. For fish : In light beer and fish stock poached , Fond with flour butter mixed with chopped herbs .
2. For slaughtered meat : Braised cabbages , large olive-shaped carrots and turnips , slices of cooked bacon , slices of garlic sausage , boiled potatoes . |
| Florentine style | à la florentine | 1. For fish: spinach leaf , Mornay sauce , gratinated .
2. For slaughtered meat : semolina croquettes with grated Parmesan , very small fried spinach flatbreads ; heavily tomato demiglace . |
| Forester-style | à la forestière | For beef fillet: morels , bacon, nut potatoes |
| Princesses -Art | à la princesse | Veal or poultry dishes with asparagus tips, truffles and mushroom sauce |
G
| German | French | description |
| Gardener kind | à la jardinière | For meat : Green peas , green beans seeds, green beans , carrots , turnips , cauliflower florets , with Dutch sauce napped ; tied veal jus |
H
| German | French | description |
| Housewife kind | à la bonne femme | For fish with chopped shallots, mushrooms and parsley cooked in white wine and fish stock; au gratin with fish velvet sauce; Salted herring with sour cream, apples and onions (German) |
| Steward-type | (à la mode) maître d'hotel | For briefly fried and grilled meat and fish with herb butter or a specialty of the house chef |
| Hawaii | à la Hawaii | For salty, with pineapple garnished dishes, especially meat dishes (see Toast Hawaii , Hawaiian pizza ) |
| Duchess style | (à la [mode]) duchesse | Meat and poultry dishes served with Madeira sauce and duchess potatoes |
| Holstein | Veal steak , fried veal schnitzel with fried egg , fish canapés ( salmon , caviar , anchovies ) (see Schnitzel Holstein ) |
I.
| German | French | description |
| Indian style | à l'indienne | Dishes that are seasoned with curry or served with a curry sauce |
J
| German | French | description |
| Hunter art | (à la mode) chasseur | For game : wild mushrooms , hunter sauce , shallots , Brussels sprouts , diced tomato meat (see hunter schnitzel ) |
| Julienne | à la julienne | Dishes that are served with finely chopped vegetables ( julienne ), especially root vegetables |
K
| German | French | description |
| Queens kind | à la pure | Pan-fried meat, coated with minced chicken, garnished with asparagus tips and a cream sauce |
L.
| German | French | description |
| Lyoner Art | à la lyonnaise | Food with lots of onions, mostly fried in butter |
| Lorraine | à la Lorraine | Quiche with bacon |
M.
| German | French | description |
| Milanese Art | à la milanaise | 1. For slaughtered meat : macaroni mixed with butter , grated parmesan and strips of cured tongue , truffle , ham and mushrooms ; Tomato sauce
2. For meat cuts : strips of cured tongue , ham , mushrooms and truffles . With butter sauté , Deglaze with Madeira . As a side dish, spaghetti , tomato sauce , grated cheese and butter . |
|
Marengo -Art named after Bonaparte's victory at Marengo |
à la marengo | Chicken or veal dishes originally prepared in a sauce made from oil, tomatoes and garlic and served with fried eggs, crayfish (later mushrooms) and roasted white bread croutons; later refined by adding white wine (see Chicken Marengo ) |
| Marshal Art | (à la mode) maréchal | Poultry dishes enriched with asparagus tips and finely chopped truffles |
|
Mirabeau named after the Marquis de Mirabeau |
(à la mode) Mirabeau | For roast beef: anchovy strips , olive slices , tarragon |
|
Mornay named after Philippe de Mornay |
(à la mode) Mornay | Dishes that are doused with a Mornay sauce and gratinated |
| Miller style | à la meunière | For fried fish : fried fish that has been turned in flour and fry in butter . Drizzled with lemon and Worcestershire sauce . Sprinkle with chopped parsley and drizzle with browned butter ( nut butter ). |
| Nut type or housemaid type | à la bonne femme | Meat dishes that are braised in a white wine stock topped with mushrooms and herbs |
N
| German | French | description |
| Neapolitan style | à la napolitaine | Meat dishes with spaghetti as a side dish, mixed with a tomato sauce and sprinkled with cheese (see Spaghetti alla napoletana ) |
|
Nelson named after Horatio Nelson |
(à la mode) Nelson | Sear small slices of meat (lamb or veal chops, etc.), brush one side with veal stew and onion puree, sprinkle with breadcrumbs, grease and bake in the oven |
O
| German | French | description |
| Operas art | à l'opéra | Steaks served cooked with chicken liver and asparagus in Madeira |
| Orly | For vegetables and fish: baked in beer batter , tomato sauce |
P
| German | French | description |
|
Parmentier named after the "father of potato cultivation" in France, Antoine Parmentier |
(à la mode) Parmentier | Dishes that are served with potatoes (regardless of how they are prepared) |
| Périgorder Art | à la périgord | Food served with chopped or sliced truffles |
| Polish style | à la polonaise | For poultry : tortelettes filled with sauerkraut , small grilled smoked sausages, small veal dumplings ; Madeira sauce . See also polonaise |
| Provencal style | à la provençale | For seared meat, lamb, mutton: tomato concassée , Provencal sauce, mushrooms , herbs, garlic |
R.
| German | French | description |
|
Rákóczi named after Franz II Rákóczi |
(à la mode) Rákóczi | Eggplant slices fried in butter with paprika sauce with fried meat |
|
Richelieu named after Cardinal Richelieu |
(à la mode) Richelieu | Meat dishes that are served with castle potatoes and tomatoes stuffed with mushroom cream |
|
Rossini named after Gioachino Rossini |
(à la mode) Rossini | For small pieces of meat and poultry breasts : small foie gras medallions fried in butter , thick truffle slices ; Demiglace with truffle essence (see Tournedos Rossini ) |
| Russian style | à la russian | Meat dishes with porcini mushrooms that are steamed in butter and bound with sour cream and often also served with pickled cucumbers |
S.
| German | French | description |
| St. Germain | à la St. Germain | Mostly veal garnished with small steamed carrots, mushy peas and a bearnaise sauce |
| Strasbourg Art | à la strasbourgoise | Dishes that are topped with fried goose liver or slices of foie gras and often with fried ham and served with sauerkraut |
| Strindberg | For briefly fried beef and pork: covered with onion brunoise and English mustard |
T
| German | French | description |
| Tyrolean style | à la tyrolienne | For briefly roasted meat and poultry: baked onion rings and diced tomatoes |
U
| German | French | description |
| Hungarian style | à la hongroise | For meat: with onions, peppers , sweet peppers and herbs (see paprika chicken ) |
V
| German | French | description |
| Villeroy | (à la mode) Villeroy | Breaded and deep-fried dishes coated with Villeroy sauce . |
| Viennoise | (à la mode) Viennoise | Hard-boiled eggs, yolks and whites separately and each finely chopped, along with anchovies, olives, lemon capers and parsley. Everything draped separately as a garnish on the plate. |
W.
| German | French | description |
| Walewska | For sole: with mornay sauce , lobster medallions and truffles | |
|
Wellington named after the Duke of Wellington |
(à la mode) Wellington | For beef: in puff pastry, duxelles and truffle sauce (see Filet Wellington ) |
| Westmoreland | For beef and pork: sauteed mixed pickles | |
| Viennese kind | à la viennoise | 1. For fish fillets , veal schnitzel and chops, chicken breasts : breaded , crispy fried, wrapped in capers in anchovy and garnished on a lemon wedge (see Wiener Schnitzel ).
2. For large pieces of meat : pasta patties filled with buttered leaf spinach , braised celery , boiled potatoes or pasta crustles filled with veal brain puree , mixed with spinach ; fried brunoise . |
| Winegrower Art | à la vigneronne | With grapes and white wine |
Z
| German | French | description |
| Gypsy style | à la zingara | For veal and poultry : Tomatierte demi-glace with tarragon flavor , mixed with julienne of Pökelzunge , ham , mushrooms and truffles , in butter is sweating (see Zigeunerschnitzel , Zigeunersauce ). |
See also
literature
- Herring Lexicon of the Kitchen . 23rd edition. Pfannenberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
- Erhard Gorys: The new kitchen dictionary. dtv, Munich 1994-2002, ISBN 3-423-36245-6 .