Across
- 4. stock that cooks 6-8 hours
- 5. mixture of fat and flour and cooked
- 6. cold soup of potato and leek
- 11. thick brown mother sauce
- 12. stock that cooks 30-45 minutes
- 13. the process of evaporating part of a stocks water
- 14. foundation of sauce and soups
- 16. also known as a cream sauce
- 17. a roux that cooks for 6-8 minutes
Down
- 1. Spanish word for sauce
- 2. food that has been mashed, strained, or chopped to a fine pulp
- 3. a fine strainer
- 7. mother sauce made from eggs
- 8. concentrated clear soup
- 9. blond roux and light stock makes this mother sauce
- 10. floating mass of meat and eggs to clear broth
- 15. stock that cooks 3-4 hours
- 16. a roux that is cooked for 20-30 minutes