Europe

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Across
  1. 4. /Sheep's stomach stuffed with pudding made with oatmeal.
  2. 7. herbes /Mixture of fresh chives, parsley, tarragon, and chervil.
  3. 8. / A custard tart served with many variations as a appitizer.
  4. 10. /A steamed bath in which water is poured on hot stones to create steam.
  5. 11. /Sweedish pancakes.
  6. 14. /Style of cooking practiced by most French families.
  7. 15. /light meal
  8. 17. /Small dumplings made from wheat flour.
  9. 18. /A type of mussel along the welsh coast.
  10. 20. /snails eaten as food.
  11. 23. /A buffet including a wide variety of hot and cold dishes.
  12. 24. /A rare type of fungi; that grows underground.
  13. 25. /Crustaceons related to the lobsters.
  14. 26. /Roast
Down
  1. 1. /emphansizes lightness and natural tastes in foods.
  2. 2. /mashed potatoes mixed with chopped scallions, shredded cooked cabbage and melted butter.
  3. 3. /Traditional basin is a deep, thick rimmed bowl.
  4. 4. cuisine /Characterize elaborate preparations, fancy garnishes.
  5. 5. /Paper thin pastries filled with plums,apples,etc.
  6. 6. /A meat stock base.
  7. 7. /Battered, deep-fried fish fillet served with british french fries.
  8. 9. /small dishes designed to stimulate appetite.
  9. 12. /Form of a ancient celtic language.
  10. 13. Famous potatoe pancakes enjoyed throughout Germany.
  11. 16. /Traditional everyday style of cooking.
  12. 19. / Thin,delicate pancakes
  13. 21. Flakey, butterey yeast rolls shaped into cresents.
  14. 22. /dried cod thats soaked in a lye solution.
  15. 23. /Open faced sandwiches made with thin, sour rye bread.