Truffles, preserved truffles;
truffles in tins or in jars, brushed or peeled, whole, in pieces or unpeeled;
goose or duck foie gras, fresh, whole, in squares, in terrine or en croute;
gastronomical specialities made with meat, preserved mushrooms, fish, vegetables, butter, buttercream, bouillons and bases for bouillons, caviar, cream, gelatins for food, edible fats, edible oils, meat, fish, poultry and game, meat extracts, preserved, dried and cooked fruits and vegetables;
jellies, jams, eggs, milk and other milk products