Show:
Mister
Escoffier,
Make
My
Day
100
Which fat does Escoffier deem best for large scale deep-frying?
What is clarified beef fat, p. 266
100
An ordinary Matelote garnish is comprised of . . . .
What are mushrooms, glazed button onions, crayfish and heart-shaped croutons of bread fried in butter, p. 184
100
This is used as the thickening agent for clear soups, if thickening is called for.
What is tapioca, p. 65
100
Sauce Robert is especially suited as an accompaniment for. . . .
What is grilled pork, p. 15
100
Gratin Forcemeat C uses the liver from which animal?
What is chicken, p. 46
200
For the finest preparation, Escoffier deems the amourettes and brains of which animal preferable?
What is veal, p. 268
200
This is the spinal cord of the sturgeon and is used only in the preparation of certain Russian dishes, e.g., coulibiac de saumon.
What is vesiga, pp. 195-196
200
This can be substituted for the eggs when clarifying fish consomme.
What is caviar, p. 69
200
Sauce Mousseline (aka Sauce Chantilly) is simply . . . . with stiffly whipped cream added at the last moment.
What is Sauce Hollandaise, p. 22
200
Garnish de Compote is used particularly for . . . .
What is pigeons and grain-fed young chickens, p. 56
300
Escoffier reminds us that the process of . . . . is a strictly necessary process for all sautes.
What is deglazing, p. 262
300
In the preparation of Homard a l'Americaine, the first requirement is . . . .
What is that the lobster be alive, p. 246
300
The thickening agent for purees of game is . . . .
What is lentils, p. 85
300
What is the most frequent cause of separation when making Mayonnaise?
What is coldness (the oil is too cold; prepping over ice, etc), p. 30
300
Garnish a la Portugaise is comprised of . . . .
What is 10 whole small tomatoes stuffed with Duxelles and 30 chateau potatoes, p. 62
400
Name the various kinds of gratins.
What are complete, quick, light and glazings, p. 263
400
The edible part of the sea urchin consists of . . . . . and is usually served raw.
What is the ovaries or coral, p. 253
400
Rather than a sauce Bechamel as the thickening agent for a cream soup, Escoffier suggests . . . . or . . . . be used as replacements.
What is a slurry of arrowroot (or other thickening agent) or a panada, p. 88
400
Surprisingly, this is missing from Sauce Vin Blanc.
What is white wine, p. 26
400
The primary ingredients for Garnish Rossini are . . . .
What are fois gras and truffles, p. 63
500
These items are seasoned with pepper, nutmeg and other seasonings, sprinkled with parsley and allowed to marinate in a little brandy for two hours.
What are lardons, p. 257
500
This type of oil is best suited for the frying of snails.
What is nut oil, p. 255
500
For what reason does Escoffier recommend the addition of a small amount of Veloute to a potage?
What is to reduce the risk of separation during holding for service, p. 101
500
When a marinade has to be kept for a long period of time, and especially in summer, what does Escoffier recommend be added to the recipe?
What is 2-3 grams of boric acid, p. 37
500
Garnish Tortue is especially for . . . .
What is calf's head, p. 64