| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| thick brown sauce | 4.0–5.0 | large tablespoonfuls | — | — | — | Chateaubriand Sauce (Chablis) |
| thick brown sauce | 1.0 | pint | — | — | — | Sauted Chicken à la Paysann... |
| thick brown sauce | 5.0 | large tablespoonfuls | — | — | — | Crépinettes à la Ferdinand |
| thick brown sauce | 0.5 | pint | — | — | — | Pigeons à la Duc de Cambridge |
| thick brown sauce | 0.25 | pint | — | — | — | Roast Hare |
| thick brown sauce | 0.5 | pint | — | — | — | Slices of Ox tongue à la Mo... |
| thick brown sauce prepared as under | 0.5 | pint | — | — | — | Fritot of Kidney à l’Améric... |
| thick brown sauce | 1.0 | pint | — | — | — | Civet de Hare |
| thick brown sauce | 0.25 | pint | — | — | — | Celery stewed in blanc à la... |
| thick brown sauce | — | — | — | — | Celery stewed in blanc à la... |