FoodReference.com Culinary Crossword 2003-223
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    Across

    1. French: cases used in cookery & pastry making.
    4. A dry white French wine (either still or sparkling) made in the Loire valley
    6. Mistress of Charles VII of France; many culinary dishes bear her name.
    10. British: thin or spoiled beer.
    12. Beaten eggs or an egg mixture cooked until just set
    14. A piece of meat that has been cut from an animal carcass
    15. ___ orange pippin apple
    16. Purified, clarified.
    18. French cut of beef from the thigh near the beef round; also the name for whiting.
    19. Any of numerous inedible fruits with hard rinds
    20. VDQS wines produced in the Vienne and Deux-Sevres.
    22. Created in 1886 by Leo Hirschfield and named for his daughter.
    23. Sex hormone 'estrogen' was first made from a compound in this tuber.

    Down

    2. Thompson is one variety.
    3. Benne
    4. Ultramicroscopic infectious agent that replicates itself only within cells of living hosts; many are pathogenic
    5. Maturate
    7. French: Leg of mutton (5,2,6)
    8. Made from residue of grapes or apples after pressing.
    9. Prunus persica liqueur.
    11. Cereal boiled in water
    13. Asiatic and African buffalo, Bison and true cattle.
    17. An earthenware jug used in France to serve wine, water etc.
    21. Small open pie
Solution

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