culinary terms

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Across
  1. 5. veloute thickened with egg yolks
  2. 7. fish
  3. 10. think slices of beef with pasta, onions and mushroom
  4. 11. hollandaise with blood orange juice
  5. 12. hollandaise with whipped cream
  6. 14. surrounding lean meat with fat
  7. 20. carrot, celery and onion
  8. 22. garnished with asparagus
  9. 23. garnished with peas
  10. 25. garnished with fresh veg
  11. 26. demi-glace with bone marrow
  12. 28. hunter-style stew
  13. 30. lightly cook with no colour
  14. 31. tomatoes without skin or seeds
  15. 33. garnished with crepes
  16. 34. with paprika
  17. 36. horizontally cut leg that is braised (2wds)
  18. 39. pouch containing spices and herbs
  19. 40. lamb with radishes
  20. 41. chicken
Down
  1. 1. garnished with onions
  2. 2. "to the tooth"
  3. 3. served with spinach
  4. 4. small dice
  5. 6. contains truffle and foie gras
  6. 8. marinade with red wine
  7. 9. garden vegetables
  8. 13. hollandaise with tarragon and chervil
  9. 15. served with potatoes
  10. 16. set course menu (2wds)
  11. 17. a lightly browned stew
  12. 18. thick cut tenderloin
  13. 19. veal
  14. 21. carrot soup (2wds)
  15. 24. choice menu (3wds)
  16. 27. small cuts from the tenderloin
  17. 29. hunter sauce
  18. 32. cooked in a wax paper pouch
  19. 35. garnished with cauliflower
  20. 37. veloute with pureed onion
  21. 38. cooked slowly in fat at low temperature