Stocks, Sauces & Soups

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Across
  1. 5. soups clear flavored unthickened broth or stock
  2. 6. the combination of brown stock and roux
  3. 9. an assortment of herbs and aromatics tied with a string
  4. 11. derivative sauce of espagnole and red wine
  5. 13. the combination of milk and roux
  6. 14. cooked mixture of equal parts fat and flour
  7. 15. derivative sauce of bechamel and cheese
  8. 17. the combination of white stock and roux
  9. 18. thickened soups made from shellfish
Down
  1. 1. the five classic sauces from which many derivatives are made
  2. 2. a flavorful liquid used to enhance other foods
  3. 3. the combination of tomato puree and white stock
  4. 4. a combination of onions, carrots and celery.
  5. 7. sauce with the right texture to coat foods
  6. 8. the combination egg yolk and butter
  7. 10. clear soup from flavored that has been clarified
  8. 12. liquid flavored by bones, vegetables and herbs
  9. 16. process of chilling a stock before storage