Across

1. Used especially of fruits
6. Citrus fruit
8. Cultivated for their aromatic and used for flavoring
9. Mexican: uncooked sauce
13. Liquid left after a food has been cooked
14. A type of supreme sauce flavored with white veal or chicken glaze
15. Named for 19th century chef de cuisine of Voisin restaurant
16. Not a hot sauce
18. Usually colorless protein obtained by boiling skin or bones or connective tissue of animals
19. Ancient Roman equivalent of Pissalat of Nice or Vietnamese nuoc mam
20. Veloute and espagnole are examples
21. Mildly acid red or yellow pulpy fruit eaten as a vegetable

Down

2. One of the classic components of Provencal cuisine
3. The name for several preparations prepared in red wine
4. Very strong or vigorous
5. Peppery
7. Bound together
10. Canna grown especially for its edible rootstock
11. A certain food cooked slowly and for a long time in liquid
12. A flavorful addition on top of a dish
13. Fermented, roasted, shelled and ground seeds often combined with a sweetener
16. The part of milk containing the butterfat
17. Not heavy