| HOLLANDAISE | One of the five "mother sauces" of French cuisine (11) |
| BECHAMEL | One of the five 'mother sauces' of French cuisine, made from a white roux and milk, seasoned with nutmeg (8) |
| ESPAGNOLE | One of the "mother sauces" of French cuisine (9) |
| FINESHERBES | Chopped parsley, chives, tarragon and chervil, the mainstay of classical French cuisine (5,6) |
| VELOUTE | Light stock or broth thickened with blond roux; one of Auguste Escoffier's five "mother sauces" (7) |
| TARRAGON | One of the four fines herbes of French cuisine, along with parsley, chives and chervil (8) |
| ROUX | Component of three of the five French "mother sauces" |
| BOUCHEE | ___ a la Reine (Meat-stuffed puff pastry of French cuisine) |
| OAT | Cereal is the best French cuisine? (3) |
| RICH | Like sauces in French cuisine, typically |
| FILET | Boneless cut of meat, in French cuisine |
| SALPICON | A chopped medley of ingredients bound in a sauce, used as a filling or stuffing in French cuisine (8) |
| ALABROCHE | Cooked on a skewer, in French cuisine |
| MOREL | Food item prized in French cuisine |
| KITCHEN | Thick stews in French cuisine, as they say in Paris (7) |
| VEAL | Meat which is an important ingredient in Italian and French cuisine (4) |
| WINESAUCE | Culinary concoction much used in French cuisine |
| TASSE | Measurement in a French cuisine recipe |
| DEMIGLACE | *Rich brown sauce in French cuisine |
| GALETTE | Flat round cake or pancake in French cuisine |
