Across
- 2. fish bones or crustacean shells cooked slowly
- 6. a type of clear soup made from richly flavored stock.
- 7. is a mixture of egg yolk and heavy cream.
- 8. it is removed before stock is used.
- 11. a french word for mashed.
- 14. A flavorful liquid
- 15. mixed of coarsely chopped vegetables.
- 16. usually served at the start of the meal.
- 18. a broth made by stewing meat.
- 19. raw bones and vegtables simmered in water with seasonings.
- 20. always begin with cold water.
Down
- 1. combination of fresh vegetables and herbs.
- 3. is a mixture of vinegar and oil
- 4. english name for bouillon.
- 5. made from emulsion of egg yolk and liquid butter
- 9. cornstarch made with a cold liquid.
- 10. bones and vegtables that have first been browned.
- 12. is a thickened sauce.
- 13. are thin and full of flavor.
- 17. need to be reduced.