| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| consommé | 1.0 | spoonful | — | — | — | Pulled Chicken (or Turkey) |
| consommé | 1.0 | gill | — | — | — | Cauliflower a la Cream |
| consommé | 0.5 | pint | — | — | — | Ragout of Sweetbreads (white) |
| consommé good | — | — | — | — | Green Pea Soup. No. 6. | |
| consommé good clear | — | — | — | — | Vermicelli Soup | |
| consommé | 1.0 | ladleful | — | — | — | 2. STOCK SAUCES, BROWN AND ... |
| consommé | — | — | — | — | 22. TOMATA, OR LOVE-APPLE S... | |
| consommé | little | — | — | — | 23. PERIGUEUX SAUCE | |
| consommé | — | — | — | — | 25. PROVENCALE SAUCE | |
| consommé | little | — | — | — | 27. BRETONNE SAUCE | |
| consommé little | — | — | — | — | 28. BOURGUIGNOTTE SAUCE | |
| consommé | — | — | — | — | 29. POIVRADE SAUCE | |
| consommé | little | — | — | — | 30. GENOISE SAUCE | |
| consommé good | 1.0 | ladleful | — | — | — | 34. AROMATIC SAUCE |
| consommé | spoonfuls | — | — | — | 36. ATELETS SAUCE | |
| consommé | — | — | — | — | 58. CLAREMONT SAUCE | |
| consommé | — | — | — | — | 59. PORTUGUESE SAUCE | |
| consommé | — | — | — | — | CHEVREUIL OR PIQUANTE SAUCE... | |
| consommé | 0.5 | ladleful | — | — | — | SAUCE A LA ROBERT |
| consommé | 1.0 | pint | — | — | — | Plain Curry Sauce |
| consommé | 0.5 | pint | — | — | — | 89. FLEMISH SAUCE |
| consommé good | 0.5 | pint | — | — | — | 90. CAPER SAUCE, FOR FISH |
| consommé good white | 1.0 | pint | — | — | — | 92. CREAM SAUCE, OR BECHAME... |
| consommé good | 1.0 | ladleful | — | — | — | 115. PUREE OF CHESTNUTS |
| consommé | 1.0 | pint | — | — | — | Garnish of Young Carrots |
| consommé | — | — | — | — | Garnish of Carrots and Turn... | |
| consommé | ladleful | — | — | — | Garnish of Young Carrots a ... | |
| consommé | — | — | — | — | GARNISH OF BUTTON ONIONS FO... | |
| consommé good | 1.0 | ladleful | — | — | — | 157. GARNISH OF CHESTNUTS F... |
| consommé | 1.0 | ladleful | — | — | — | 159. GARNISH OF CLOVES OF G... |
| consommé | 1.0 | pint | — | — | — | 167. ESSENCE OF SHALLOTS. |
| consommé good | 0.5 | pint | — | — | — | 168. ESSENCE OF TRUFFLES |
| consommé good | 1.0 | ladleful | — | — | — | 172. ESSENCE OF ASPIC-JELLY. |
| consommé | ladleful | — | — | — | 173. ESSENCE OF WOODCOCKS | |
| consommé good | 1.0 | ladleful | — | — | — | ESSENCE OF ANCHOVIES FOR ST... |
| consommé good | — | — | — | — | CHICKENS, A LA MONTMORENCY | |
| consommé strong | — | — | — | — | Jardiniere Soup | |
| consommé strong, bright | 3.0 | quarts | — | — | — | NIVERNAISE SOUP |
| consommé boiling | — | — | — | — | Xavier Soup | |
| consommé bright strong | 2.0 | quarts | — | — | — | ITALIAN PASTE SOUP |
| consommé good strong bright | 3.0 | quarts | — | — | — | 273. BRUNOISE SOUP |
| consommé good | 2.0 | quarts | — | — | — | 275. FLEMISH SOUP |
| consommé boiling, strong, bright | 2.0 | quarts | — | — | — | 277. DESCLIGNAC OR IMPERIAL... |
| consommé | — | — | — | — | 279. SOUP OF GRATINATED CRU... | |
| consommé boiling | — | — | — | — | 280. SOUP OF GRATINATED CRU... | |
| consommé | 2.0 | quarts | — | — | — | 280. SOUP OF GRATINATED CRU... |
| consommé simmered | 1.0 | pint | — | — | — | 282. SOUP OF GRATINATED CRU... |
| consommé | little | — | — | — | 303. SOUP A LA FERNEY | |
| consommé | — | — | — | — | 307. PUREE OF GREEN-PEAS A ... | |
| consommé | — | — | — | — | 310. POTATO SOUP A LA CREME. |
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