Across
- 2. boiling a sauce until the solid particles suspended in it concentrate
- 6. made from bones
- 8. climate where spices are mainly grown
- 11. creators of classical sauces
- 12. a mixture of flour and fat used to thicken a sauce
- 13. made from drippings from the roast
- 14. an assemblage of broth veggies proteins and starches
- 16. herbs that come from italy
- 17. bouillon clarified with egg white
Down
- 1. fragrant leaves of plants, stems and flowers
- 3. becoming chemically combined with oxygen
- 4. stock that doesn't need to be clarified
- 5. made from meat
- 7. aromatic dried roots, buds
- 9. the smell that comes from spices
- 10. herbs that come from Japan and China
- 15. this process heightens a spices' aromas