| TIMBALE | Mixture of meat or fish in a rich sauce cooked in a mould lined with potato or pastry |
| RAVIOLI | Small squares of pasta containing a savoury mixture of meat or cheese (7) |
| BLANCMANGE | A dish of white meat or fish in a cream sauce in medieval times, now a pudding of jelly made with milk (10) |
| MARINATE | Soak meat or fish in a sauce |
| ZARZUELA | A Spanish dish of various kinds of seafood cooked in a rich sauce |
| ESCALOPE | A thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce |
| NEWBURG | Novel food served up cooked in a rich sauce (7) |
| CREAMEDCORN | Kernels in a rich sauce |
| HOLLANDAISE | A rich sauce of egg yolks and butter, often served with fish (11) |
| CHASSEUR | Of food, cooked in a rich brown sauce made with white wine and mushrooms (8) |
| BEARNAISE | A rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs and seasoning (9) |
| ROGANJOSH | Indian dish of curried meat, usually lamb, in a rich tomato-based sauce; from Urdu (5,4) |
| CARPACCIO | Meat or fish in thin slices |
| RISSOLE | Fried meat or fish in breadcrumbs (7) |
| SALSAVERDE | Spicy sauce cooked in several ads |
| ALAKING | Diced chicken in a rich cream sauce of green pepper, etc (7,3,4) |
| CHICKEN | Diced chicken in a rich cream sauce of green pepper, etc (7,3,4) |
| CHICKENSUPREME | Dish of poultry in a rich white sauce |
| DINAR | A currency unit, in fact, was designed in a rich gold coin (5) |
| SHOYU | Japanese rich sauce made from soy beans naturally fermented with wheat or barley (5) |
