Memorize these and recognize 22.0% of all French Cuisine clues.
| # | Answer | Count | Sample Clue |
|---|---|---|---|
| 1 | duck | 3 | Canard sauvage aux pommes, or this wild fowl with apples, is served with a sauce that includes gooseberry jelly |
| 2 | crayfish | 3 | To serve 10 people mousse d'ecrevisses, you'll need to start with 30 of these freshwater crustaceans |
| 3 | Cherries | 3 | For a change of pace at soup time, try soup aux cerises, made with red wine & this fruit |
| 4 | apples | 3 | Sucre de pomme, a specialty of Rouen, is a confection made from sugar & this fruit |
| 5 | Anchovies | 3 | These little fish, which the French call anchois, are often served atop toast as an appetizer |
| 6 | eggs | 3 | "Oeufs poches" |
| 7 | frogs' legs | 2 | Escoffier's veloute aux grenouilles is a buttery soup made with 15 or 20 of these amphibian parts |
| 8 | decaffeinated coffee | 2 | If you want to order this beverage, ask for un cafe decafeine |
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