| WHITESAUCE | Bechamel or veloute, eg (5,5) |
| STEAKDIANE | A sometimes flambeed dish of pan-fried fillet or tenderloin of beef served in a roux or veloute flavoured with Worcester sauce (5,5) |
| SAUCE | Veloute, e.g. |
| ONION | Grown in sets and tied in strings to dry, a vegetable which may be studded with cloves to flavour bechamel or finely chopped for mirepoix (5) |
| MOTHERSAUCES | In cooking... Bechamel, Espagnole, Hollandaise, Tomato and Veloute: 2 wds. |
| ESPAGNOLE | One of the "mother sauces" of French cuisine, along with bechamel, hollandaise, tomate and veloute (9) |
| CREAMSAUCE | Bechamel, for one |
| SORRYSAUCE | Really bad bechamel? |
| FENNEL | Florence -; vegetable braised or roasted as an accompaniment to fish dishes or used to make soup/veloute (6) |
| SUPREME | A rich veloute sauce made with a base of veal or chicken stock and cream or egg yolks |
| VOLAUVENT | From the French for "flight in the breeze", a bouchee a la reine-like puff pastry case or shell filled with chicken or mushroom veloute (3-2-4) |
| BOAT | An argyle, sauciere or other such cymbiform or ship-shaped vessel for serving gravy, veloute and the like (4) |
| PUN | Joke that's somewhat con-veloute-d here? (3) |
| ITHINKICOULDEAT | 2s attributed to 22: "Milk-calf as seen in veloute, I plead. Oh, boy! It revivifies" (1,5,1,5,3,3,2, |
| RAMSONS | Forming part of spring's bounty for foragers and chefs and used for pesto, butter and veloute, a distinctively-scented woodland plant also called wild garlic (7) |
| OLIVE | Part of nibbles: I'm surprised the French including starters of inedible veloutes (5) |
| MORNAY | Gruyere-flavoured bechamel served with coquilles St Jacques or foods such as broccoli, cauliflower, eggs or cod (6) |
| LASAGNE | Italian dish of pasta sheets of the same name baked in layers with ragu or vegetables with passata and bechamel (7) |
| SAUCES | Bearnaise and bechamel |
| EGG | Bechamel need |
