Across
- 1. Mirepoix + Pincage + Bones + Cold water (2 words)
- 4. Egg yolks + Clarified butter
- 7. Soup of Shells
- 8. 50% Onion, 25% Carrot, 25% Celery
- 10. Mirepoix + Cold water (2 words)
- 14. Tomato sauce
- 16. Roux + Brown stock
- 18. Roux + White stock
- 19. Last Step in Stock Making
- 20. Bundle of Herbs
Down
- 2. Mirepoix + Bones + Cold water (2 words)
- 3. Fat + Flour
- 5. Bag of Spices
- 6. Acidulated Fish Stock
- 9. Instructions/Directions for Dishes
- 11. Roux + Milk
- 12. Caramelized Tomato Product
- 13. Cold Soup
- 15. Onion, Bell pepper, Celery (2 words)
- 17. 5 Classic French Sauces (2 words)