Crossword title

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Across
  1. 6. incorrectly prepared can
  2. 8. A word of Provencal origin
  3. 9. also known as white sauce
  4. 10. sauces 5 categories along with side categories of national or special hot and cold sauces.
  5. 12. method of cooking meat in which the meat is cut up, sautéed, and braised
  6. 16. roux, liaison
  7. 18. Soups Potages aux lègumes
Down
  1. 1. soups purees of starchy vegetables or leguminous
  2. 2. dissolves in water
  3. 3. sauce must be thickened enough to cling lightly to the food
  4. 4. Soups Potages liés
  5. 5. dishes cooked in water
  6. 7. dried bread pieces
  7. 9. French veal ragout
  8. 11. stock made with beef and beef bones
  9. 13. flour flour made from rice
  10. 14. soups Broths, consommés, essences, and chilled jellied soups
  11. 15. A mirepoix is a mixture of chopped celery
  12. 17. the backbone of western cuisine
  13. 19. present in bones