Quiz answers

1. (a). Named after a play by Victorien Sardou, which had a long run at the Vaudeville theatre, pommes Georgette was first served at the nearby Paillard restaurant.

2. Louis de Béchameil was a French financier and major-domo to Louis XIV. The white béchamel sauce, originally made by adding cream to a thick velouté, was probably created by one of the king's chefs.

3. Thought to symbolise the tall, white powdered wigs worn by ladies during this period, du Barry usually indicates a cauliflower base.

4. He was the 4th Earl of Sandwich. The name dates back to the early 19th century but meat carried to the fields between two pieces of bread is a far older tradition.

5. (b). Originally only made with Gruyäre cheese, this popular sauce was named after chef Mornay, Voiron's eldest son.

6. This is the world famous Raffles hotel, named after Sir Thomas Raffles. However, the cherry brandy contained in the Raffles sling is not included in the Savoy's recipe.

7. This dish was created in 1892 and dedicated to Dame Nellie Melba, the Australian opera singer, at the time she was appearing in the opera Lohengrin.

8. (c). The salad is the Waldorf, named after the New York Waldorf-Astoria. Oscar reigned there for some 50 years. The salad is sometimes finished with blue cheese, grapes or marshmallows.

9. Thrown out on to the Paris streets in 1793 when he was just 10 years old, Antonin Caràme became a recognised founder of French grand cuisine. Many popular dishes still carry his name.

10. Where this vegetable was used previously, it was mainly mixed with wheat to form a flour. Following Parmentier's enthusiasm for it, the potato was accepted as a popular vegetable.

11. (a). Dishes bearing the title à la Diane are in celebration of the Roman goddess of hunting and of the moon, Diana.

12. As with dishes referred to as clamart, the term Saint-Germain usually indicates green or split peas. It is used in reference to garnishes and soups, although when applied to sole, the fish is buttered, crumbed and grilled.

13. It was named after Brillat-Savarin, gastronome and counsellor of the French Supreme Court, in recognition of passing on the secret of the syrup to the creators.