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Stocks and Sauces

Across
A thickener of butter and flour
Another name for Mother sauce
Another name for a white stock
Are substituted for carrots in regards to a white mirepoix
Help dissolve connective tissues
Herbs and spices are usually tied in this type of material
Another name for brown sauce
A combination of onions, carrots and celery
Down
French word for stock
A flavorful liquid obtained from simmering of meats and vegetables
The best source of gelatin in bones
How many Mother sauces are there?
A mixture of egg yolks and cream
Connective tissues
Indicates the importance of stocks
The best source of gelatin in bones
A clear, thin un-thickened liquid flavored by soluble substances
Major ingredient of stocks
A flavorful liquid