| HOLLANDAISE | Emulsion of butter, egg yolks, lemon juice and salt served with asparagus, fish dishes or eggs Bened |
| BEARNAISE | French sauce made with egg yolks, lemon juice and shallots (9) |
| FENNEL | Florence -; vegetable braised or roasted as an accompaniment to fish dishes or used to make soup/veloute (6) |
| POUNDCAKE | A rich bundt or loaf-shaped sponge quatre-quart, distinguished by being made with 1lb each of butter, eggs, flour and sugar (5,4) |
| AIOLI | Sauce served with asparagus spears |
| SHAM | Fake salt served with meat (4) |
| CAJUN | Greek character with endless salt served up type of American cuisine (5) |
| MAYO | Short word for a sauce consisting of an emulsion of egg yolks and oil with vinegar or lemon juice (4) |
| CAKES | Scandinavian word originally for small flat bread rolls, later for similar baked confections enriched with butter, eggs, spices, sugar etc; or, savoury patties of fish or potato (5) |
| COQUILLES | Scallops served in their shells; little shell-like dishes or pastry cases when used to serve said food; pats of butter; or, bell-shaped hand guards of epees, foils or small swords (9) |
| GRUYERE | Whether in a puff pastry tart with asparagus and peas or in one's croque-monsieur, fondue, French onion soup or gougeres as light as the breeze, this nutty sweet tangy Swiss or alpine-style cheese is |
| DILL | Herb with aromatic feathery fronds with a similar taste to fennel, used to flavour fish dishes, gravlax and tzatziki (4) |
| TASTING | An event or occasion for the degustation or sampling of a range of cheeses, small dishes or wines (7) |
| PANCAKES | Skillet-cooked crepes eaten on Shrove Tuesday in a custom symbolic of nothing more than indulging and using up one's butter, eggs, flour, milk and sugar before a fast (8) |
| MOUSSELINE | Named after the texture of muslin, hollandaise folded with whipped cream to serve with asparagus (10) |
| TEMPERA | Method of painting using emulsion of egg and pigments ? (7) |
| GANACHE | Word, from "jaws" and a furious French pastry chef's yell of "dunce, fool, idiot", for a rich glossy emulsion of cocoa cream to make a truffle, enrobe a cake or fill a bonbon (7) |
| COLDCREAM | An emulsion of water and fat used for softening and cleansing the skin |
| SALADS | From the Latin name of pepper's common companion, mixtures of herbs and vegetables; greens such as lettuces grown for said dishes; or, any gallimaufries, jumbles or medleys (6) |
| SERVICE | A religious ceremony; a good turn; employment; a public utility; a set of crockery for a particular meal; the order of dishes; or, an act of assisting a customer or waiting on a diner (7) |
