Across
- 3. French mother sauce made with brown roux, mirepoix, brown stock
- 6. derivative of Tomato sauce by adding fennel, thyme, rosemary, and basil
- 8. broth made by stewing meat, fish, or vegetables in water
- 9. Chef credited for classifying the 5 French mother sauces
- 10. demi-glace with red wine and cold butter
- 12. derivative of Veloute by adding lemon juice, egg yolks, heavy cream
- 13. derivative of Bechamel by adding butter and caramelized onions
- 17. clear soup made with concentrated stock
- 18. Hollandaise derivative with tarragon, white wine, vinegar
Down
- 1. derivative of Hollandaise made by adding whipping cream
- 2. rich soup containing fish, clams, or corn
- 4. derivative of Veloute by adding mushrooms, cream, and butter
- 5. French mother sauce made with chicken, veal, pork, fish stock thickened with cream and egg yolk
- 7. creamy sauce made of melted butter, egg yolks, and lemon juice
- 11. derivative of Espagnole by reducing and adding beef stock
- 14. creamy soup thickened with crushed shellfish
- 15. derivative of Espagnole by combining demi-glace, red wine, shallots and thyme
- 16. derivative of Bechamel by adding onion, cloves, Gruyere and Parmesan