carrots | 3/4 lb |
garlic | 20 cloves |
mushrooms | 1 1/4 lb |
onions, boiling | 1 1/4 lb |
onions, yellow, small | 2 |
onions, red or yellow, large | 6 |
potatoes, russet | 3 lb |
tomatoes, plum | 2 |
|
tomato paste | 1 tbl + 1/2 tsp |
white beans | 1 lb |
|
canola oil | |
flour | 1/3 cup |
olive oil | |
sugar, dark brown | 1 tbl |
sugar, white | 1/4 tsp |
|
bay leaves | 2 |
chives | |
parsley | 1 tbl |
pepper, black | |
salt | |
sage | 1 tsp |
thyme, dry | 1/4 tsp |
thyme, fresh | 5-6 sprigs + 1 1/2 tsp + 1/3 cup |
|
butter | 10 tbl |
cream, heavy | 1 cup |
Parmesan cheese, grated | |
Swiss Gruyere, grated | 1 1/2 cups |
|
bacon | 8 oz |
chuck roast, 7-bone | |
duck, whole | 6 lb |
duck fat | 4 1/2 tbl |
pork belly | 1/2 lb |
pork sausage | 1/2 lb |
|
French bread | 8 slices |
bread crumbs | 1 1/2 cups |
|
cognac or brandy | 1/2 cup |
red Burgandy wine | 1 1/2 L |
vermouth or white wine | 1/2 cup |
white wine | 1/4 cup |
|
beef stock | 11 cups |
chicken stock | 7-8 cups |
veal demi glace | 1/2 cup |
|