准备好白桌布，鲜花，音乐和微笑。再加上烛光和香水就更完美了。
1.头盘
也称为开胃品，一般有冷盘和热头盘之分，常见的品种有鱼子酱、鹅肝酱、熏鲑鱼、鸡尾杯、奶油鸡酥盒、局蜗牛等。
2.汤
大致可分为清汤、奶油汤、蔬菜汤和冷汤等4类。品种有牛尾清汤、各式奶油汤、海鲜汤、美式蛤蜊汤、意式蔬菜汤、俄式罗宋汤。法式葱头汤。
3.副菜
通常水产类菜肴与蛋类、面包类、酥盒菜肴均称为副菜。西餐吃鱼类菜肴讲究使用专用的调味汁，品种有鞑靼汁、荷兰汁、酒店汁、白奶油汁、大主教汁、美国汁和水手鱼汁等。
4.主菜
肉、禽类菜肴是主菜。其中最有代表性的是牛肉或牛排，肉类菜肴配用的调味计主要有西班牙汁、浓烧汁精、蘑菇汁、白尼丝汁等。禽类菜肴的原料取自鸡。鸭、鹅；禽类菜肴最多的是鸡，可煮、可炸、可烤、可炯，主要的调味汁有咖喱汁、奶油汁等。
5.蔬菜类菜肴
可以安排在肉类菜肴之后，也可以与肉类菜肴同时上桌，蔬菜类菜肴在西餐中称为沙拉。与主菜同时搭配的沙拉，称为生蔬菜沙拉，一般用生菜、番茄、黄瓜、芦笋等制作。还有一类是用鱼、肉、蛋类制作的，一般不加味汁。
6.甜品
西餐的甜品是主菜后食用的，可以算作是第六道菜。从真正意义上讲，它包括所有主菜后的食物，如布丁、冰淇淋、奶酪、水果等等。
7.咖啡
饮咖啡一般要加糖和淡奶油。
You need - for 4-6
1 fat chicken
smokey bacon
sage
loads of potatoes
2 onions
1/2 a head garlic
8 carrots
2 leeks
4 courgettes
flour
milk
1 lemon
stuffing packaged
oil
salt and pepper
Put some oil in a roasting tray and heat in the oven. 220°c.
Loosen the skin on top of the breast of the chicken, by sliding your fingers underneath. Push in the bacon and sage. Slice the lemon in half and squeeze the juice all over the chicken, put the halves of lemon into the cavity. Pour some oil over the top and rub in a generous helping of salt. Throw a few cloves of garlic into the cavity, and whack it in the roasting tray.
Peel and chop the potatoes into egg size pieces, and put them into a pan of water bring to the boil and cook for around 10 mins.
Meanwhile peel and quarter the onions, peel and cut the carrot into 3 cm pieces, and cut the courgette up into roughly the same size bits. Put all of this into a bowl with the remaining cloves of garlic, and tip over a large swig of olive oil, season.
Drain the potatoes and fluff up the edges with a fork.
The chicken should have had around 20 mins cooking by now. Take out the chicken and put all the veg around it. Return to the oven.
Mix up the stuffing as according to the package instructions, (you can use homemade but I rarely do). Shape into balls, and coat in flour.
Remove the chicken and veg, clear a space and put in the stuffing balls. Return to the oven. The chicken should now have had 30 mins cooking time. In my experience a large chicken usually takes between 1hr 45mins and 2hrs to cook. But a good rule to follow is 20 mins per pound, +20mins.
Make a basic white sauce (see creamy mushroom sauce) slice the leeks in half lengthways, and in half again the other way. Place in an oven proof dish and pour over the sauce. Put in the oven.
When the chicken is cooked remove it and set aside to rest, remove the veg too and keep them warm. It is now time to make the gravy.
Put the roasting tin on top of your hob over the lowest flame. With a wooden spoon scrape the bottom of the tin freeing up all the bits and pieces, at this stage I like to add a bit of soy and Worcester sauce, stir in some flour. Once the flour and liquid have amalgamated, add some water or stock, keep stirring and it should thicken up within a few minutes.
Serve on warm plates. Classic.
Creamy Mushroom Sauce
A good few handfuls of any mushroom sliced thinly.
25g (about 1heaped tbsp) flour or cornflour
1/2 pint of milk
15g butter
olive oil
salt and pepper
Melt the butter in a pan with some olive oil to stop it from burning. Sauté the mushrooms until soft and coloured remove from the pan and set aside. Turn off the heat under the pan. Add the milk and flour and whisk. Turn the heat back on but onto a very low flame. Whisk the sauce frequently but not too vigorously and it will thicken up right before your eyes. It needs to cook for about 10 mins to cook out the flour taste. This is a basic white sauce.
A nice little variation is to bung in a tsp of mustard (english is best), it gives the sauce a certain something. Some torn basil is great too.
Once you are happy with it, return the mushrooms to the pan, allow to heat through, season to taste . Serve over freshly boiled conchigle (pasta shells) as they hold large amounts of sauce. No burnt bits, no lumps, no fuss.
参考资料：http://www.lunched.co.uk/miscellaneous/roast.html