ï9ACROSS&DOWNrHpÒO3¦µ½1.2c$î|V'@SPARKLING.WINES.I.A.E.O.A.N.R..NITRE.GAMESOUP.O.A.K...O.T.P.STUFFING.ROASTS.N.I.E.R.O.N...TOKAY.NOISETTE..I.....U.O...N.DROPSCONE.SPITS...I.R.D.T.L.R.SCAMPI.SAUSAGES.O.E.S...R.T.C.SCHNAPPS.BUTTON.K.T.Y.E.O.E.T.CAPON.SAUTERNES---------.-----.-.-.-.-.-.-.-..-----.--------.-.-.-...-.-.-.--------.------.-.-.-.-.-.-...-----.--------..-.....-.-...-.---------.-----...-.-.-.-.-.-.------.--------.-.-.-...-.-.-.--------.------.-.-.-.-.-.-.-.-----.---------Food and DrinkEddie JamesEddie James 2001(& 6) Effervescent, champagne-like drinks (9,5)Black grape used in all great French wines except Beaujolais (5,4)Small macaroon-like biscuit, also a liqueur (7)(see 25 ac.) (6)Short name for an alcoholic spirit with beaten egg, milk, etc. (3)(see 1) (5)Sort of food you cook in a hurry! (7)To burst out (5)Sweet velvety version of Oloroso sherry (7)More commonly, salt-petre, a meat preservative (5)Made from grouse or pheasant boiled in brown stock (4,4)Also called forcemeat or farcé (8)Coffee sediment after infusion (7)Oven-cooked joints of meats (6)Hungarian sweet white wine (5)In French, a dish of small round pieces of meat (8)Boned steak cut off the sirloin or rump (9)A Scottish pancake (4,5)Allspice or (one spelling of) a type of pepper (7)Surface texture of Chinese-style noodles or spring rolls (6)Devices for open-fire roasting (5)Large flat serving dish (7)European edible flatfish (6)Italian for shrimps (6)(& 4dn.) Popular Scottish soup (4-1-6)Bierwurst, chorizo, wiejska, etc. (8)Colourless, brandy-like spirit (8)From which a 'natural' salt may ne evaporated (3)The smallest of the cultivated mushrooms (6)Young chicken castrated and fattened for eating (5)French sweet wine from Semillon and Sauvignon grapes (9)(quiz-style clues)