FoodReference.com Culinary Crossword 2003-111 by James T. Ehler
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    Across

    2. A compound lever used to access certain kernels.
    8. Distillate of fermented molasses.
    9. A dry white wine made from Sauvignon Blanc grapes in the Loire valley of France.
    10. Crisp cookie flavored with a dried ground rhizome.
    12. A spoon-shaped vessel with a long handle; used to transfer liquids.
    13. A dish, as of vegetables, fish, custard, or pastry, that is cooked and served in a small mold.
    14. Nuts or fruit pieces in a sugar paste.
    16. The boneless breast and wing of chicken or game.
    18. French for 'between dishes' or 'side dishes.'
    19. Spice made from the dried fleshy covering of the nutmeg seed.
    21. Celeriac.
    23. Herb of grace.
    24. An older name for the broad bean, alternate spelling.
    25. With handle and usually cylindrical.

    Down

    1. Promoted as healthful alternative to alcohol by temperance movement.
    3. A stainless steel rod used in the process of securing legs and wings.
    4. Baked dough and emulsified milkfat.
    5. A colloid in which both phases are liquids.
    6. _____ life.
    7. Escoffier served than as "legs of the dawn nymphs" to the Prince of Wales.
    9. Fruit cooked with sugar.
    11. Rendered animal fat, a Broadway show and a movie.
    15. Widely cultavated as a garden vegetable, despite having toxic stems and leaves..
    17. Whiskey.
    19. A type of brandy.
    20. Escoffier.
    21. Adult male swan.
    22. Edible tuberous root of various plants of the genus Dioscorea grown in the tropics world-wide for food.
SOLUTION

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