Foods II - Ch. 48

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Across
  1. 5. Italy. Thick cornmeal porridge.
  2. 6. Italy. Deep-fried pastry tubes.
  3. 8. Scotland. A sheep's stomach stuffed with a mixture of oats, organ meats, onions, and beef or lamb, then boiled.
  4. 9. Italy. Appetizers/before a meal.
  5. 10. cuisine. Classic French Cuisine, high quality ingredients, expertly prepared, artistically presented.
  6. 11. Italy. Anise flavored, twice-baked cookies.
  7. 12. France. Long and crusty loaf of bread.
  8. 13. Norway. Dried cod soaked in culinary ash and water.
  9. 16. Italy. Tender, boiled potato dumplings.
  10. 17. Germany. Beef roast marinated in vinegar with Cloves, Bay Leaves, and peppercorns.
  11. 18. Austria. A rich cake made with a small amount of flour, often with ground nuts or bread crumbs.
Down
  1. 1. Italy. Sauce from ground fresh basil, pine nuts, garlic, parmesan cheese and olive oil.
  2. 2. Spain. Rice, seasoned with saffron and mixed with a pur'ee of onions, red bell peppers, tomatoes, meat and seafood.
  3. 3. Spain. A confection made of almond paste and sugar.
  4. 4. pudding. England. A popover baked in hot pan drippings of roast beef.
  5. 7. Ireland. Potatoes mashed with leeks and mixed with cooked cabbage.
  6. 14. Sweden. Buffet, of cured fish, cold meats, cheeses, salads, smoked salmon, cheese stuffed eggs.
  7. 15. Italy. Sausage