Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Spice rack--- |
| \N \N | Herbs de provence |
| \N \N | Bay leaves |
| \N \N | Peppercorns |
| \N \N | Cupboard--- |
| \N \N | Cornichons |
| \N \N | Olive oil |
| \N \N | Dry white beans |
| \N \N | Green lentils |
| \N \N | Dry bread crumbs |
| \N \N | Truffle oil |
| \N \N | Spirits--- |
| \N \N | Cognac |
| \N \N | Pernod |
| \N \N | White wine |
| \N \N | Red wine |
| \N \N | Calvados |
| \N \N | Madiera |
| \N \N | Champagne |
| \N \N | Refrigerator--- |
| \N \N | Cream |
| \N \N | Butter |
| \N \N | Creme fraiche |
| \N \N | Beurre manie |
| \N \N | Glace de viande |
| \N \N | Roux |
| \N \N | Stocks |
| \N \N | Slab bacon |
| \N \N | Fatback |
| \N \N | Truffles |
| \N \N | Shallots |
| \N \N | Onions |
| \N \N | Garlic |
| \N \N | Mushrooms |
| \N \N | Haricots verts |
| \N \N | Lemons |
| \N \N | Sorrel |
| \N \N | Chervil |
| \N \N | Parsley |
| \N \N | Thyme |
These are the pantry items recommended for a french cooking pantry according to the Two Hot Tamales.