Across
- 5. vegetable mixture made from carrots, onions and celery
- 6. sauce typically made with meat/poultry drippings
- 7. Made with a stock and a roux
- 8. Made with egg yolk and clarified butter
Down
- 1. Sauce made with dark roux, mirepoix and dark stock
- 2. Commonly used in Italian dishes
- 3. Made with roux and milk or cream
- 4. equal parts of fat and flour cooked and used as thickening agent