| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| Espagnole well made | — | — | — | — | Stewed Duck | |
| Espagnole | — | — | — | — | POITRINE DE VEAU GLACÉE | |
| Espagnole | — | — | — | — | Poached Eggs with Gravy | |
| Espagnole | — | — | — | — | To Broil a Chicken or Fowl | |
| Espagnole | 1.0 | ladleful | — | — | — | 10. SALMIS SAUCE |
| Espagnole finished | — | brown sauce | — | — | 440. STURGEON A L'ANGLAISE | |
| Espagnole finished | gravy-spoonful | — | — | — | 724. PARTRIDGES, A LA SEVILLE | |
| Espagnole thin | — | — | — | — | MUTTON CUTLETS, WITH PUREE ... | |
| Espagnole | 1.0 | spoonful | — | — | — | SHEEP'S-TONGUES, A L'ECARLA... |
| Espagnole thin | — | — | — | — | 881. FRICANDEAU, A LA MACED... | |
| Espagnole | — | — | — | — | 930. LAMB CUTLETS PLAIN, WI... | |
| Espagnole | 1.0 | pint | — | — | — | ANOTHER METHOD |
| Espagnole | 1.0 | table-spoonful | — | — | — | 1094. CREPINETTES OF PARTRI... |
| Espagnole | 0.5 | pint | — | — | — | 512. Sauce |