Amount	Ingredient
As needed	arugula sprigs
4	bay leaves
2 Cups	blackberries, washed & drained
2 Tablespoons	butter
1 Cup	chervil, chopped
As needed	clarified butter
1 Tablespoon	cornstarch
1/2 Cup	dark-brown sugar
1 Tablespoon	dry white wine
2 large	eggs, beaten
1 Pound	fatback, cut in 1-inch pieces
1 Pound	fresh broccoli, cut into 1-inch pieces
1/2 Pound	fresh button mushrooms, cleaned and sliced
2 Cloves	garlic, minced
1 Cup	green onions, finely chopped
1/3 Cup	green onions, thinly sliced
1-1/2 Teaspoons	ground black pepper
2 Teaspoons	ground cayenne pepper
2 Teaspoons	ground ginger
2 Teaspoons	ground mace
2 Teaspoons	ground white pepper
2 Teaspoons	kosher salt
3-1/3 Tablespoons	kosher salt
1 Cup	leeks, well washed & sliced
2 Tablespoons	low-sodium soy sauce
1 Ounce	olive oil
2 Pounds	pork butt, cut in 1-inch pieces
1 Cup	reduced sodium chicken bouillon
1 Quart	rhubarb, medium-dice
6 Tablespoons	slivered almonds
4	thyme sprigs
2 Pounds	TURKEY BREAST or TENDERLOIN, cut in 1-inch pieces
1 Pound	TURKEY CUTLETS, cut into 1/2-inch strips
1 Quart	TURKEY STOCK
1 Pound	TURKEY THIGH, cut in 1-inch pieces
3 Tablespoons	vegetable oil
2 Cups	whole milk
1/4 Cup	whole mustard seeds
1 Cup	yellow onion, medium-dice
1/2 750-milliliter bottle	Zinfandel