Across
- 1. made by softening butter and adding ingredients
- 6. based on a grand sauce
- 8. made by simmering espagnol sauce with an equal amount of brown stock
- 9. Stock thickened with roux and tomatoes
- 10. A mixture of a refined starch and cold water
- 13. a thick pureed sauce, usually made from fruits or vegetables
Down
- 1. a sauce with a noticeably chunky texture served with meats
- 2. Mixture of cream and egg yolks
- 3. White sauce made by thickening a poultry, fish, or shellfish stock with white roux
- 4. A french word that means "coating"
- 5. White sauce made with milk and white roux
- 7. Brown stock thickened with brown roux
- 10. a cold sauce made from a combination of vegetables
- 11. Equal parts flour and fat
- 12. Blended eggs, clarified butter, and lemon or vinegar