| 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 |
|