Across
- 3. French term for egg
- 5. Flavored liquid used as base for sauces,soups,gravies & stews
- 7. Mixture of roughly cut onion,carrot & celery
- 9. French term for soup
- 10. French term for stock
Down
- 1. Milk is used while preparing this sauce
- 2. French term for fish
- 4. French term for cheese
- 6. Protein present in egg that helps to thicken the sauce
- 8. Equal quantity of fat and flour cooked together