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Foodreference.com July 18, 2001 Sauces Crossword
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Across
3. Remove from the surface of a liquid
7. From the Tamil word for sauce
8. Peppery
11. Baby beef broth
14. Meat and tomato sauce
15. Most highly proteinaceous vegetable crop known
16. Allemande sauce with chopped parsley
17. Cream (French)
19. First made by Collinet at Le Pavillon Henri IV in the 1830s
21. Not heavy
22. Bound together
23. Fermented juice
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Down
1. A fluid naturally contained in plant or animal tissue
2. A sauce made from meat juices
4. Orange Hollandaise
5. Having an agreeably pungent taste
6. Red Bearnaise
9. Mildly acid red or yellow pulpy fruit eaten as a vegetable
10. Veloute sauce seasoned with herbs and shallots and capers
12. Bone marrow sauce
13. Butter
15. A rich veloute made with chicken stock, cream and egg yolk
17. As mayonaisse, tartare, etc.
18. Possible origin of Mayonnaise
20. Ultimately from the Latin for red
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Solution
Copyright © 2001, James T. Ehler, All rights reserved. |
