FoodReference.com Culinary Crossword 2003-204 by James T. Ehler
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    Across

    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.'

    Down

    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.
SOLUTION
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