FRANCAISE DE GASTRONOMIE
Meat; fish; shellfish; poultry; pork; salted meat and game; alimentary pates; meat pates; preserved snails; prepared snails; meat extracts; prepared and cooked entrees and main dishes consisting primarily of meat, poultry, pork, snails, vegetables, fish and shellfish; soups; salads, except macaroni, rice or pasta salads; garden, vegetable, and fruit salads; fruit salad in conserves; preserved, dried and cooked fruits and vegetables; jellies; jams; fruit compotes; eggs; milk and milk products,...
Cancelled · September 13, 2000 · 76128294 ·