| SAUCE | Bechamel, for one |
| CREAMSAUCE | Bechamel, for one |
| SAUCEPAN | Pot traditionally used for cooking bechamel, hollandaise, gravy or ragu through, but also for warming beans, soup or perhaps a hearty stew (8) |
| LAIT | Base for une sauce bechamel |
| ASAUCEROF | Rabbit's head in Bechamel perhaps a treat for Tiddles? (1,6,2,4) |
| 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) |
| ASAUCEROFMILK | Rabbit's head in Bechamel perhaps a treat for Tiddles? |
| MACE | Spice derived from the aril of the nutmeg seed native to the Banda Islands of the Moluccas, used in milk infusions for bechamel sauce and to flavour potted shrimp (4) |
| ESPAGNOLE | One of the "mother sauces" of French cuisine, along with bechamel, hollandaise, tomate and veloute (9) |
| LASAGNE | From the Latin for "chamber pot", a dish of sheets of pasta of the same name layered with bechamel/ragu (7) |
| MILK | see 14dn, Rabbit's head in Bechamel perhaps a treat for Tiddles? (1,6,2,4) |
| WHITESAUCE | Pottage-dealer gutted crappie for serving with a little bechamel? (5,5) |
| CLOVE | A hitch for a sail; or, flavouring bechamel, spicing glazed ham, spiking an oignon pique, studding an orange pomander or traditionally easing a toothache or other ail, a dried aromatic flower-bud, sha |
| NUTMEG | One of two spices obtained from the Asian tree Myristica fragrans, used to flavour eggnog, bechamel sauce etc. (6) |
| SAUCES | Bearnaise and bechamel |
| EGG | Bechamel need |
| MORNAY | Bechamel sauce with Gruyere added |
| SAUCEPOTS | Tools to make bechamel and Bordelaise |
| ROUX | Bechamel base |
| HOTMILK | Bechamel sauce ingredient |
