Mother Sauces

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Across
  1. 4. basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking
  2. 7. Butter Butter that has been melted
  3. 10. Spice
  4. 12. type of poultry
  5. 13. made from milk
  6. 14. what type of cuisine are the mother sauces
  7. 15. stock stock made from fish
  8. 17. Juice juice from lemons
  9. 19. type of cut from a pig
Down
  1. 1. Where the mother sauces originated
  2. 2. rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks
  3. 3. an emulsion of egg yolk, melted butter, and lemon juice
  4. 5. yolks part of egg without yolk
  5. 6. How many mother sauces are there
  6. 8. spice
  7. 9. needed for taste
  8. 11. add flavor to sauces
  9. 13. a sauce traditionally made from a white roux and milk
  10. 16. sauce is thickened with roux and seasoned with pork, herbs, and aromatic vegetables
  11. 18. comes from cows
  12. 19. Needed for taste
  13. 20. Butter and flower