| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| white stock | 2.5 | quarts | — | — | — | ARTICHOKE (JERUSALEM) SOUP |
| white stock boiling | 2.0 | quarts | — | — | — | VEGETABLE-MARROW SOUP |
| white stock | 2.0 | quarts | — | — | — | Rice Soup |
| white stock | 2.0 | quarts | — | — | — | Vermicelli Soup |
| white stock | 2.0 | quarts | — | — | — | WHITE SOUP |
| white stock | 3.0 | quarts | — | — | — | Calf's-Head Soup |
| white stock | 2.0 | quarts | — | — | — | Oyster Soup |
| white stock | 1.0 | teacupful | — | — | — | CURRIED COD |
| white stock | 0.25 | teacupful | — | — | — | Cod a la Creme |
| white stock | 0.5 | pint | — | — | — | Cod A L'Italienne |
| white stock | 4.0 | tablespoonfuls | — | — | — | Lobster (a la Mode Francaise) |
| white stock | 2.0 | tablespoonfuls | — | — | — | Scalloped Oysters |
| white stock | 0.5 | pint | — | — | — | SALMON A LA GENEVESE |
| white stock | 3.0 | tablespoonfuls | — | — | — | SOLE OR COD PIE |
| white stock | 2.0 | pints | — | — | — | Béchamel, or French White S... |
| white stock | 1.0 | pint | — | — | — | Celery Sauce, for Boiled Tu... |
| white stock | 0.5 | pint | — | — | — | Chestnut Sauce for Fowls or... |
| white stock | 0.5 | pint | — | — | — | CUCUMBER SAUCE, WHITE |
| white stock | 1.5 | pint | — | — | — | Espagnole, or Brown Spanish... |
| white stock | 4.0 | tablespoonfuls | — | — | — | Panada |
| white stock | 1.5 | pint | — | — | — | GENEVESE SAUCE FOR SALMON, ... |
| white stock | 0.5 | pint | — | — | — | ITALIAN SAUCE (White) |
| white stock | 1.0 | teacupful | — | — | — | LEMON WHITE SAUCE |
| white stock | 1.0 | pint | — | — | — | SAUCE TOURNEE |
| white stock | 0.5 | pint | — | — | — | White Sauce |
| white stock | 1.0 | pint | — | — | — | STEWED SWEETBREADS |
| white stock good | 1.0 | pint | — | — | — | Tete de Veau en Tortue |
| white stock | 6.0 | tablespoonfuls | — | — | — | Minced Fowl a la Bechamel |
| white stock | 1.0 | pint | — | — | — | Stewed Cucumbers with Onions |
| white stock | 4.0 | spoonfuls | milk | — | — | 168. Maître d’Hôtel Sauce |
| white stock as directed | — | — | — | — | 386. Beef Palates | |
| white stock | 1.0 | pint | — | — | — | Celery Sauce |
| white stock | 1.5 | pints | — | — | — | Curry Sauce |
| white stock | 3.0 | pints | — | — | — | Purée of Asparagus |
| white stock good flavoured | 1.0 | quart | — | — | — | Soup à la Bonne Femme |
| white stock | 1.0 | pint | — | — | — | Soup à la Bonne Femme |
| white stock good | 0.5 | pint | — | — | — | Poularde Breadcrumbed. Egg ... |
| white stock well flavoured | 0.5 | pint | — | — | — | Fricassée of Broad Beans (F... |
| white stock | 0.25 | pint | — | — | — | Small Fried Onions. (Petits... |
| white stock | — | — | — | — | Macaroni with Cheese | |
| white stock | 0.5 | pt | — | — | — | Game Souffles, to use up Co... |
| white stock | 1.0 | dessert-spoonful | — | — | — | Partridge Soufflé |
| white stock | — | — | — | — | Truffle Omelet | |
| white stock | — | — | — | — | Caper Sauce. No. 2 | |
| white stock | 0.5 | pint | — | — | — | Sauce No. 3. Béchamel Sauce... |
| white stock | 0.25 | pt | — | — | — | Sauce for Seakale (without ... |
| white stock good | 1.0 | qt. | — | — | — | Carrot Soup. No. 1. |
| white stock | 2.0 | qts. | — | — | — | Mulligatawny Soup. No. 4. |
| white stock | — | — | — | — | Pea Soup. No. 3. Green. | |
| white stock good | — | — | — | — | Rice Soup. No. 1. |
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