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Expand? | Letters | Answer | Clue | |||||
99% | 5 | Exact Match! | ||||||
noun • a white sauce of fat, broth, and vegetables (used especially with braised meat) | ||||||||
32% | 8 | Technique used to cook dishes like Coq au Vin | ||||||
noun • cooking slowly in fat in a closed pot with little moisture | ||||||||
30% | 14 | Used in traditional dishes like coq au vin | ||||||
noun • brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira • bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc. | ||||||||
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Clue Last Found In...
Source | #Number | Answer |
---|---|---|
New York Times04 Jul 2018 | Down 48 | |
New York Times08 Jan 2015 | Across 28 | |
New York Times21 Dec 2013 | Down 43 | |
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21 Oct 2023 | Telegraph Giant General Knowledge / 21 Oct 2023 |
3 | Serving with vin
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08 Mar 2001 | New York Times / 08 Mar 2001 |
4 | Technique used to cook dishes like Coq au Vin | |
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Telegraph Cross Atlantic -
20 Jan 2023 | Telegraph Cross Atlantic / 20 Jan 2023 |
6 | Used in traditional dishes like coq au vin | |
7 | — au vin
Eugene Sheffer -
23 Oct 2020 | Eugene Sheffer / 23 Oct 2020 |