| Description of Dish | French Name for Dish |
|---|
| Stew prepared with beef braised in red wine, flavoured with garlic, onions and a bouquet garni | |
| Chicken braised in wine, lardons and mushrooms | |
| Onion and beef stock soup, often accompanied with melted cheese and croutons | |
| Melted cheese, served with potatoes, dried meats, gherkins and pickled onions | |
| Thinly sliced and layered potatoes baked in a garlic infused cream sauce | |
| Stewed vegetable dish whose key ingredients include tomatoes, onions, courgettes and aubergines | |
| Fish stew; containing at least 3 different types of fish, shellfish and vegetables. | |
| Baked dish of eggs and cream within a pastry crust. | |
| Sole, dipped in flour and fried in butter, served with a butter and lemon sauce. | |
| Fatty goose or duck liver | |
| | Description of Dish | French Name for Dish |
|---|
| Custard with a caramelised sugar topping | |
| Upside down tart of caramelised apples. | |
| Shell shaped sponge cakes | |
| Three layers of pastry separated by two layers of crème pâtissière, with a glazed iced topping | |
| Long thin pastry, filled with crème pâtissière, topped with (chocolate) icing. | |
| Very thin pancake, can be filled with a variety savoury or sweet toppings. | |
| Cooked snails, often served with a garlic butter | |
| Toasted cheese and ham sandwich | |
| Finely chopped capers, olives, olive oil and anchovies. Often used as a spread on bread or crackers. | |
|
'A' Game
Common Passwords
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