Across
- 4. French word for raw vegetable platter with dip
- 5. combination of fresh herbs and vegetables tied in a bundle
- 6. juices obtained from roasting meat
- 7. wrapping in parchment paper to steam
- 9. to the bite
- 10. stock
- 12. European sponge cake
Down
- 1. to flame
- 2. a mixture of vegetable 2 parts onion, 1 part carrot and celey
- 3. three or more vegetable on a plate
- 4. sauce made from fruits or vegetables
- 8. all menu items priced and served separately
- 10. fish stock with lemon juice
- 11. French word to melt, cooking and dipping into central pot