FoodReference.com Culinary Crossword 2003-218 by James T. Ehler
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    Across

    1. Dutch liqueur, sometimes called Egg Brandy.
    3. An ice containing milk.
    6. Russian for a fish soup frequently clarified with caviar.
    8. Swiss flour manufacturer who introduced bouillon cubes commercially in 1882.
    10. Jambon.
    11. Fast food chain.
    12. Beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled.
    13. An old name for a strong ale.
    14. Species of chrysanthemum, Chaucer called it "the Eye of the Daie.".
    15. 2 pound, square, flat steel utensil used to flatten steaks.
    16. VDQS wines produced in the Vienne and Deux-Sevres.
    18. Provide what is desired or needed, esp. support, food or sustenance.
    20. Greek crown.
    21. Portuguese, Chinese and British slang for tea.
    22. Trichinella spiralis host.
    23. Very little or no pink, firm and springy when pressed.

    Down

    1. To mature or ripen.
    2. Famous Champage brand made famous by founder's widow.
    4. Parasitic nematode worm whose larvae causes trichinosis.
    5. Annual European mint (Satureja hortensis) sometimes called the bean herb.
    7. Hulled corn with the bran and germ removed.
    8. Bowl used with an electric mixer.
    9. Juniper spirits and malaria treatment.
    11. Young goat.
    15. Wild plum of northeastern United States.
    16. Hazard anaylsis and critical control points.
    17. A descriptive term in recipes, commonly used with onion, pepper, or potato.
    19. Wapiti.
    20. Mad cow disease.
Solution

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