FRENCH

Question 1

Capital of France

Answer 1

Paris

Question 2

Language of France

Answer 2

French

Question 3

Religion

Answer 3

Roman Catholic
Jewish

Question 4

Money

Answer 4

Euro

Question 5

COG AU VÍN:

Answer 5

1 chicken jointed; 4 oza.
Butter; 4 ozs.
Bacon in lardons;
3 cloves garlic crushed; 8 ozs. Carrots in dices;
1 celery stick diced; ½ lb. mushrooms; ½
pt. red wine,
sprig of thyme;
½ lb onions in dices; 2 tsp. sugar; 1 tsp. red wine vinegar.

​Season flour withsalt and pepper. Heat ½ of butter with oil, dredge chicken in seasoned flour and brown chicken. Remove chicken, add bacon, garlic, carrots, celery and mushrooms to pan.
Add wine, sugar, vinegar and stock.
Bring to the boil, check seasoning. Return chicken to pan, lower heat and simmer until chicken is cooked. Take chicken from sauce and reduce sauce.

Question 6

MIGONETTE OF BEEF BEARNAISE

Answer 6

3 lbs beef tenderloin,;
salt and pepper; 1 lb.
clarified butter; 1 tbsp
tarragon;
egg yolks; 1
tsp. cracked peppercorns;
1 tsp. chopped onion;
1 tbsp.
vinegar, 3
tbsp. watr.

Make a reduction with water, vinegar, onion, peppercorns and ½ tarragon.
Strain and cool. Add egg yolks to reduction, whip over hot water until creamy; slowly add clarified butter until mayonnaise consistency.
Chop remaining tarragon and add to sauce.

Question 7

SAUCE MORNAY

Answer 7

¾ pt. milk; 2 oz.
butter; 2 oz.
flour;
nutmeg; 4 oz.
Swiss or parmesan cheese.
Melt butter;
add flour and cook for 2 minutes over low heat.
Remove from fire, cool for 2-3 minutes, add milk; return to stove and whisk until it boils and thickens.
Lower heat, season with salt and pepper and nutmeg.

Cook for 5-10 minutes stirring occasionally. Fold in cheese, mix well, keep hot until needed.

Question 8

SNAPPER MENUIERE

Answer 8

3 lbs. snapper cut into 6 oz. pieces,
wash and drain.
Salt,
pepper,
lime juice,
Worcestershire sauce,
½ lb. flour,
1 tbsp. paprika,
4 oz.
soft butter, 3 tbsp.
chopped parsley,
vegetable oil.

Wash and drain fish, lightly season with salt, pepper and lime juice.
Add paprika, salt, pepper to flour and mix well. Heat oil to medium hot.
Dredge fish lightly in seasoned flour, place in pan presentation side down first and sauté until brown.

Turn and continue cooking until done. When all fish is cooked, pour off oil, return pan to stove, add butter, lime juice, Worcestershire sauce and chopped parsley, shake pan gently. When butter is all melted, pour over fish and serve hot.

Question 9

TOMATO CLAMART:

Answer 9

6 medium tomatoes
cut in ½. ½ lb.
green sweet peas;
1 oz. cream,
1 oz. butter,
1 tbsp. chopped onion;
4 ozs. heavy cream.

Melt butter,
sauté onions until soft,
add cream and reduce by half.

Fold in peas, season and keep warm. Fill tomato ½ with peas and reheat in hot oven.

Question 10

CHATEAU POTATOES

Answer 10

3 lbs. potatoes.
Salt,
vegetable oil,
butter.

Shape potatoes like very large olives.
Simmer in salted water until cooked.
Drain, heat oil and butter, toss potatoes in butter, oil mixture until brown.