| MIREPOIX | French culinary stock of sauteed, diced root vegetables (8) |
| JULIENNE | French culinary term referring to a portion of vegetables cut into matchstick-sized pieces as a garnish; or, a consomme to which a mixture of said allumette has been added (8) |
| AMANDINE | French culinary term indicating a filling or garnish of almonds (8) |
| ESCARGOT | Escape with slang French culinary term (8) |
| CREVETTE | French culinary word for a king prawn served in its shell (8) |
| ENCROUTE | French culinary description of a food such as beef or salmon wrapped in pastry and baked (2,6) |
| MEUNIERE | From the French meaning "in the manner of a miller's wife", a dish of sole or other fish, lightly dredged in flour and sauteed in butter (8) |
| STROGANOFF | Russian dish of sauteed pieces of beef served in sour cream sauce (10) |
| MUSHROOM | Type of fungus with edible varieties eaten in vegetarian stroganoff or sauteed in garlic and butter |
| PANFRIED | Sauteed |
| BALLOTINE | French culinary term for a "package of goods" in the form of a boned stuffed roulade of poultry tied into a bundle or parcel with string (9) |
| ESCOFFIER | French culinary master known as the "king of chefs and chef of kings" (9) |
| GOUJON | From the name of a small goby fish, French culinary word for a deep-fried strip of breaded chicken or sole (6) |
| CHIFFONADE | French culinary term for a "crumpled" preparation of ribboned or shredded herbs or leafy vegetables as a garnish for soup or salad (10) |
| CROUSTADE | French culinary word for a case of puff pastry, bread, semolina, duchess potatoes etc, to be filled with ragout or salpicon (9) |
| CROUTE | En -; French culinary description of a food wrapped in puff pastry and baked (6) |
| ROULADE | French culinary word for a sweet or savoury dish in the form of a Swiss roll or galantine (7) |
| CHIFFONNADE | French culinary term for leaf vegetables like lettuce and sorrel, cut into shreds or strips and used as a garnish |
| GRATIN | French culinary term for a dish, such as dauphinoise, with a browned crust of breadcrumbs or cheese (6) |
| FLAMBE | French culinary term, from "singe", for a dish of bananas, crepes or steak served dressed in blazing liquor (6) |
