An Examination Question
It seems that the venerable and estimable Fr. Hunwicke has come up with a beautiful set of examination questions, along the same lines as those which have been devised for the
I invite you to peruse them at his website, which might be found here.
Of particular interest to me, however, is his FINAL QUESTION, which I quote in full:
FINAL QUESTION
Preamble.
It is the most open secret in English Catholic life that the high point of the social year is the Dinner which the Bishops annually give in Westminster to Catholic Clerical Bloggers. Their motive as wise pastors for doing this is to thank us, with immense enthusiasm and sincerity, for all our hard work; to encourage us to carry on; to facilitate dialogue; to help the Bishops to understand the Bloggers and vice versa; to enable us all to work reflectively together with great concord for the Kingdom; and, quite simply, as Bishops, to be alongside their clergy. It is a most unbuttoned occasion; the Bishops speak increasingly frankly as the Cardinal's Wine Butler and Footmen make us free of the extensive and well-stocked cellars beneath Archbishop's House. (You wouldn't believe what was actually said by ... But NO, my lips are sealed.) These vast cellars contain, as you have probably heard, entire ancient vintages, entire growths, which are passing their best and badly need drinking up; and the Bishops enormously value the help generously given by the Bloggers in doing this ... for example: I rather think the Challoner Port is beginning to fade just a little, just the teensy-weensiest bit ... and with five dozen bottles still left ... so ... umm ....
Question 7. Construct a menu, including wines (growths and vintages), which would be suitable for the next Bishops' and Bloggers' Dinner. [Candidates should assume a Dinner of at least six courses.]
I have taken the liberty of sending to Fr. Hunwicke a proposed candidate's answer, which at present has not seemed to pass muster with his comments moderation process. Pity. I'm sure that the most excellent Father has better things to do, though, than to peruse my poor offering.
In the interest, autem, of what my current rulers in the U.S. are calling 'transparency' (although they do not seem to practice it themselves), I am posting my answer to my weblog, as follows:
Candidate's Answer:
Menu:
Hors d'Oeuvres:
Marcona Almonds, Jamon Iberico, Pantescan Capers;
Bodegas Dios Baco S.L. NV 20 Yr. Baco Imperial Amontillado (1,2)
Potage:
Potage Parmentier; Didier Dagueneau Pouilly Fume, 2006
Poisson:
Dover Sole à la Bonne Femme; Chardonnay, Chateau Montelena, 1973 (3)
Entrée
Lièvre à la Royale; Château Phélan-Ségur, 1996
Entr'Acte:
Spiced Mango Sorbet; a flute of Krug Collection, 1928
Salade:
Sauté de Truffes Brillat-Savarin* (4); Corton Renardes, Grand Cru, 1993
Fromage:
soft Myzithra; Metaxa (5, 6)
Dessert:
Gateau Napoleon; Tokaj Classic Tokaji Aszu 6 Puttonyos, 1999
Cafe:
Jamaican Blue Mountain; a splash of Appleton Estate 50 Year Old Limited Edition Rum (7)
Hors d'Oeuvres:
Marcona Almonds, Jamon Iberico, Pantescan Capers;
Bodegas Dios Baco S.L. NV 20 Yr. Baco Imperial Amontillado (1,2)
Potage:
Potage Parmentier; Didier Dagueneau Pouilly Fume, 2006
Poisson:
Dover Sole à la Bonne Femme; Chardonnay, Chateau Montelena, 1973 (3)
Entrée
Lièvre à la Royale; Château Phélan-Ségur, 1996
Entr'Acte:
Spiced Mango Sorbet; a flute of Krug Collection, 1928
Salade:
Sauté de Truffes Brillat-Savarin* (4); Corton Renardes, Grand Cru, 1993
Fromage:
soft Myzithra; Metaxa (5, 6)
Dessert:
Gateau Napoleon; Tokaj Classic Tokaji Aszu 6 Puttonyos, 1999
Cafe:
Jamaican Blue Mountain; a splash of Appleton Estate 50 Year Old Limited Edition Rum (7)
Footnotes (omitted from printed menu):
1) Guests are requested not to immure themselves with or in jests re Poe's, 'A Cask...')
2) After the wine is poured, but before the almonds are served, Fr. Hunwicke or some other worthy might propose the Loyal Toast.
3) Perhaps a bit long in the tooth by now, but worth it.
4) The recipe from Larousse Gastronomique, not the artesanal cheese.
5) For something Homeric
6) Château de Montifaud 50 Year for the more conventional
7) Guests are invited to make this dinner a feast of reason, not a Cena Trimalchionis
* I find that one of the unfortunate lacunae of the Internet (otherwise known among the cognoscenti as "teh Webz"), is that it fails to provide the recipe for the above estimable comestible. I will however supply that lack by quoting from the appropriate section of the Larousse Gastronomique:
"Peel twelve large truffles which must be perfectly ripe, black, firm, and regular. Cut each into 4 or 5 thick slices. Season with salt, freshly ground pepper, and spice. Just a few minutes before serving, sautee the truffles in quail fat, taking care not to fry them. Drain them and set them in a low crust of puff pastry. Dilute the cooking juices with Madeira, add a little concentrated veal stock, cook down and pour over the truffles."
I will note, for the benefit of the discerning, that I have confected all of the courses mentioned above, with the exception of the Lièvre à la Royale and the Truffes à la Brillat-Savarin, and if and when I have the means of obtaining the materials for the same, be assured that I have the culinary skills to make those last two as well.