| SOUFFLE | Light fluffy dish made by adding stiffly beaten egg whites to a roux and savoury or sweet flavouring ingredients |
| FLAN | A baked dish with an open-topped pastry case and savoury or sweet filling (4) |
| WHITESAUCE | Cookery basic achieved by adding milk to a roux of flour and butter (5,5) |
| BREAD | Meat dish made by adding sweet lolly (5) |
| PEPPERMINT | Sweet flavouring made from condiment in pristine condition (10) |
| CONSOMME | French soup of stock clarified with egg whites to make it crystal clear (8) |
| FOLDIN | Gently add, as egg whites to batter |
| ALLERGEN | Egg whites, to some |
| SOUFFLES | Very light dishes made with egg yolks and stiffly beaten egg whites (8) |
| MERINGUE | Stiffly beaten egg whites mixed with sugar and baked as a topping for cakes (8) |
| WHISK | A knot of rope fibres or a bundle of straw as a brush; or, a kitchen utensil used when making a roux, souffle, meringue or omelette (5) |
| CREPERIE | French pancake house in which to eat a batter cake, flapjack, flawn, froise or galette, either savoury or sweet (8) |
| VOLAUVENT | Very light puff pastry case filled with a savoury or sweet mixture (3-2-4) |
| LATTE | Coffee made by adding frothed hot milk to a shot of espresso, milkier than a cappuccino (5) |
| MARSALA | Sicilian wine used to flavour both sweet and savoury dishes, ranging from zabaglione and panettone to creamy chicken with macaroni (7) |
| 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) |
| BUTTER | Word, from "cow cheese", for the pale-yellow churned cream with which to bake a cake, make a roux or veritably spread on one's crumpets or toast with honey from the bees (6) |
| AMERICANO | Coffee made by adding hot water to one or two shots of espresso (9) |
| SCHNAPPS | Which strong alcoholic drink is made by adding fruit syrups or spices to neutral grain spirits? (8) |
| PIE | Savoury or sweet pastry dish (3) |
