Soup thickener of flour and butter
Crossword Clue

  • We have found 23 answers to crossword clue "Soup thickener of flour and butter"
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AnswerCrossword Clue
ROUXSoup thickener of flour and butter.
ROUXButter-and-flour sauce thickener
ROUXButter-and-flour thickener for sauce
ROUXGravy thickener made of flour and fat
ROUXFlour-and-fat sauce thickener
ROUXMixture of melted butter and flour.
rouxa mixture of butter and flour
CREAMSAUCEIt's made of milk, flour and butter
ROUXCooked mixture of flour and butter for sauces.
shortbreada brittle crumbling biscuit of flour, butter and sugar also SHORTCAKE
shortcakea brittle crumbling biscuit of flour, butter and sugar also SHORTBREAD
shortcakesSHORTCAKE, a brittle crumbling biscuit of flour, butter and sugar also SHORTBREAD
shortbreadsSHORTBREAD, a brittle crumbling biscuit of flour, butter and sugar also SHORTCAKE
shortbreadA crisp, rich, crumbly type of cookie made with butter, flour, and sugar
shortbreadsA crisp, rich, crumbly type of cookie made with butter, flour, and sugar
rouxcooked mixture of butter or other fat and flour used to thicken sauces, soups, etc.
crispsA dessert of fruit baked with a crunchy topping of brown sugar, butter, and flour
rivelvery small dumpling made of a batter of butter, egg, flour, and seasoning, cooked in broth
crumbsA dessert topping made of brown sugar, butter, flour, and spices and crumbled over a pie or cake
meuniere(of food, esp. fish) dipped in flour, saut├®ed in butter, and sprinkled with lemon juice and chopped parsley
spatzlesdish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.
spaetzledish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.
spatzledish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.