Across
- 5. veloute thickened with egg yolks
- 7. fish
- 10. think slices of beef with pasta, onions and mushroom
- 11. hollandaise with blood orange juice
- 12. hollandaise with whipped cream
- 14. surrounding lean meat with fat
- 20. carrot, celery and onion
- 22. garnished with asparagus
- 23. garnished with peas
- 25. garnished with fresh veg
- 26. demi-glace with bone marrow
- 28. hunter-style stew
- 30. lightly cook with no colour
- 31. tomatoes without skin or seeds
- 33. garnished with crepes
- 34. with paprika
- 36. horizontally cut leg that is braised (2wds)
- 39. pouch containing spices and herbs
- 40. lamb with radishes
- 41. chicken
Down
- 1. garnished with onions
- 2. "to the tooth"
- 3. served with spinach
- 4. small dice
- 6. contains truffle and foie gras
- 8. marinade with red wine
- 9. garden vegetables
- 13. hollandaise with tarragon and chervil
- 15. served with potatoes
- 16. set course menu (2wds)
- 17. a lightly browned stew
- 18. thick cut tenderloin
- 19. veal
- 21. carrot soup (2wds)
- 24. choice menu (3wds)
- 27. small cuts from the tenderloin
- 29. hunter sauce
- 32. cooked in a wax paper pouch
- 35. garnished with cauliflower
- 37. veloute with pureed onion
- 38. cooked slowly in fat at low temperature