Culinary Crossword 2003-204 by James T. Ehler
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    1. American classic still red inside.
    7. Another name for rapeseed.
    8. Lamb leg suitable for roasting.
    10. A male swan, or a small round brown loaf.
    11. Thin piece of wood or cardboard tipped with combustible chemical; ignites with friction.
    12. A village in Italy or a chicken dish.
    13. Red sheep on foil label insures authenticity.
    15. A fungus; source of medicinally important alkaloids and of lysergic acid.
    17. Preserve, kipper, souse.
    19. Softer, rounder flavor than a ruby port.
    20. Russian for a fish soup frequently clarified with caviar.
    21. French for 'between dishes' or 'side dishes.'


    2. With milk.
    3. A boy with his finger in a dike might have nibbled on this ball.
    4. Goes with Chandon.
    5. A crisp yellow fruit with a tasteful name.
    6. A cut of beef or veal from the fleshy hindquarters of the animal.
    7. A city of Alsace famous for its sauerkraut.
    9. Member of the ratite family whose meat is compared to lean beef.
    12. A bone used especially in flavoring soup.
    14. Called arboulastre d'oeufs during the Middle Ages.
    16. Elsie.
    17. The single, central kernel or stone of certain fruits.
    18. Low in alcohol.

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August 2011

No need to print them - you can solve them online.

But, if you would rather print them, the new print friendly puzzle versions are much better then these older ones!