| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| Bourguignotte ragout finished with the addition of some extract made from the carcasses of the quails, reduced to glaze | — | — | — | — | 797. CROUSTADE OF BREAD, GA... | |
| Bourguignotte ragout | — | — | — | — | 1101. SALMIS OF WOODCOCKS, ... |