Foundation Articles

Anchovies

Apples

Artichokes, French

(fresh) Artichoke Bottoms

(canned) Bananas

Beans of all kinds Beef Tenderloin Beef Tongue Birds

Brains, Calf's Brussels Sprouts Carrots Cauliflower Celery

Cepes (canned) Cheese

Chestnuts, Italian Chickens Chops Clams

Corn (green)

Crabs

Crabflakes

Cucumbers (fresh)

Duck

Eggplant

Eggs

Finnan Haddie

Fish of all varieties

Fish Roe

Frog's Legs

Game

Guinea Hens

Ham

Hominy

Kidneys, veal and lamb

Kornlet

Lamb, Chops, Loin, etc.

Liver, Calf's

Livers, Chicken

Lobster

Macaroni

Mushrooms, Fresh

Okra

Onions

Oysters

Pâté-de-foie-gras

Peaches

Pears

Peppers (green or red)

Pimentos (canned)

Pineapple

Quail

Rice

Samp, Baltimore

Sardines

Scallops

Shrimps

Spinach

Squabs

Sweetbreads

Terrapin

Tripe

Veal

Articles used for Bulk, Richness, Lightness, Flavor, etc.

Anchovy Paste Aromatic herbs (fresh and dried) Bacon Bread

Broths (meat and fish)

Butter

Capers

Carrots

Catsud. mushroom

Catsup, tomato Celery Cherries Chilli Pepper Chilli Colorado

Chives

Cinnamon

Cream

Crackers

Curry Powder

Eggs

Extract, Beef

Extract, Millennium

Garlic

Gelatine

Ginger

Horseradish

Jelly, Fruit

Limes

Mace

Marrow, Beef

Milk

Mustard

Nutmeg

Nuts

Oil, Olive

Olives

Paprika

Paste, Anchovy

Pepper, Black

Pork, Larding

Raisins

Salt

Sauce, Tobasco

Sauce, Worcestershire

Truffles

Vinegar

Wine

Aromatic Herbs

Bay Leaves Basil, Sweet Chervil Marjoram, Sweet

Mint Mustard Parsley Sage

Savory, Summer

Tarragon

Thyme