EUROPEAN DISHES

PREPARED BY:
MICHAEL VINCENT G. MANLUPIG
 European dishes
European cuisine, or alternatively Western cuisine, is
a generalised term collectively referring to
the cuisines of Europe
European presentation evolved from service à la
française, or bringing multiple dishes to the table at
once hors d'oeuvre
European presentation evolved from service à la française, or
bringing multiple dishes to the table at once hors d'oeuvre
Sauerbraten is a German pot roast that can be
prepared with a variety of meats—most often
beef, but also from venison, lamb, mutton,
pork, and traditionally, horse.
Bitterballen are a meat-based snack, typically
containing a mixture of beef or veal, beef broth,
butter, flour for thickening, parsley, salt and
pepper, resulting in a thick roux
Coq au vin is a French dish of chicken braised
with wine, lardons, mushrooms, and optionally
garlic.
Lasagne are wide, flat-shaped pasta, and
possibly one of the oldest types of pasta.
Chicken tikka masala is a dish of roasted chunks of
chicken tikka in a spicy sauce.
AMERICAN
DISHES
Brunswick stew is a traditional
dish, popular in the American
South.
A hamburger is a sandwich consisting of one or
more cooked patties of ground meat, usually
beef, placed inside a sliced bread roll or bun.
chicken fried steak is an American breaded
cutlet dish consisting of a piece of steak coated
with seasoned flour and pan-fried
Baked beans is a dish containing beans,
sometimes baked but, despite the name,
usually stewed, in a sauce.
Pabellón criollo is a traditional Venezuelan
dish, the local version of the rice and beans