| CHASSEUR | According to Escoffier, a sauce using mushrooms, shallots, glaze, white wine and brandy |
| KINDREDSPIRIT | Drinking buddy, perhaps: generous with wine and brandy? (7,6) |
| AIOLI | Sauce using garlic, olive oil, egg and a little lemon juice |
| SEL | 7-Down, to Escoffier |
| HUNTERS | - sauce; consisting of mushrooms, shallots, herbs and demi-glace, another name for sauce chasseur (7 |
| BORDELAISE | Description of a French sauce based on demi-glace, shallots and red wine such as claret (10) |
| BEARNAISE | Sauce made with white wine, tarragon and shallots (9) |
| PEACH | Dad getting to grips with bechamel mixture, a recipe by Escoffier (5,5) |
| MELBA | Dad getting to grips with bechamel mixture, a recipe by Escoffier (5,5) |
| KITCHENGARDEN | Place for Escoffier and Adam to get together, perhaps (7,6) |
| PEACHMELBA | Dessert invented by Savoy chef Auguste Escoffier and named in honour of a famous Australian soprano |
| ADVOCAAT | Traditional Dutch beverage with egg yolks, sugar, and brandy, used to make a snowball (8) |
| BECHAMEL | White sauce based on milk infused with bay leaves, peppercorns, shallots and herbs, gradually added to roux (8) |
| APPETITE | Little from Escoffier to fill primate’s hunger |
| AUGUSTE | ____ Escoffier, French chef and restaurateur born in 1846 (7) |
| STARRYEYED | Looked to consume whisky and brandy, finally out of touch with reality |
| ONION | Vegetable related to garlic, leeks and shallots, cooked in recipes including curries, bhajis, French soup and quiches (5) |
| ALLIUM | Genus to which onions, shallots and garlic belong (6) |
| LEEKS | Vegetables related to onions, shallots, garlic and other alliums (5) |
| SCOFF | Eat what Escoffier had to offer (5) |
