Auguste Escoffier’s 1903 Le Guide Culinaire is an exhaustive reference of French cuisine. It still serves as a guide to all who seek to create the perfect selle de chevreuil briand (saddle of antelope larded with bear fat, roasted on a bed of vegetables and garnished with pears poached in red wine), as well as a look back into culinary history. If you’re feeling confident, try your hand at this quiz that delves deep into the pages of this intimidating tome. 1) Which of the following dishes was served aboard the Amerika to Kaiser Wilhelm II? a. Gnocchi à la Romaineb. Sauerbratenc. Coq au vind. Soufflé surprise 2) When making calf’s foot jelly, what would you use to test the strength of its gelatin? a. Bloodb. Your fingerc. Iced. Gravity 3) Which of the following ingredients is not found in mayonnaise? a. Oilb. Creamc. Eggsd. Vinegar 4) Which forestière ("of the forest") ingredient is called for in entrecôte à la forestière? a. Morel mushrooms b. Robin’s eggsc. Pine needlesd. Juniper berries 5) What is aspic? a. Meat stock gelatinb. Fish brainsc. Flower pollend. Boiled water 6) How many truffles are needed to prepare the decadent truffes à la crème? a . Four small, brushed trufflesb. Six preserved trufflesc. One pound and 2 ounces raw, peeled trufflesd. As many as you can afford 7) Why do the French eat only one egg for breakfast? a. Because eggs are expensive in France.b. Because there is an egg shortage in France.c. Because one egg is un oeuf. d. Both a and b
ANSWERS: 1) D. 2) C. 3) B. 4) A. 5) A. 6) C. 7) C. If you don't get it, say it out loud.
