Across
- 3. Removal of fat from a stock or sauce
- 4. Mixture of oil and vinegar
- 6. Culinary name for white sauce
- 7. Infusion of herbs
- 8. Cuts of vegetables peasant style
- 9. Type of potato or crisps
- 11. Conical strainer
- 12. Traditional Irish smoked fish
- 14. Served with roast beef
- 15. Clarified soup
- 16. Vegetables cut into small dice
- 18. Studded onion
- 19. cold emulsified sauce
Down
- 1. Pointed sharp bone in chicken leg
- 2. Brown colour of cooked meats
- 5. Equal amounts of flour and fat cooked together
- 10. Removal of sediment form a roasting tray or pan
- 13. Kneaded fat and flour used to thicken sauces
- 17. Eggs yolks and cream used to enrich sauces
- 20. Suitable sauce for pork or duck