In this task, you have to generate the named entities (NER) given its ingredients of the recipe. Named entities are the names of the items without their quantity.

2 salmon fillets, split, deboned, 2 -3 tablespoons olive oil, 1 head frisee, cleaned, 12 cup veal stock (red wine veal stock), 14 lb butter, unsalted, soft, 1 cup French lentils (French green lentils), 12 carrot, small dice, 12 parsnip, small dice, 1 stalk celery, 1 stalk leek, 1 bunch thyme, fresh, chiffonade, 2 -3 rosemary sprigs, fresh, leaves only, cut in a course chiffonade, 1 cup red wine, 2 -3 tablespoons olive oil, 2 teaspoons salt (to taste), 1 teaspoon pepper (to taste), water, as needed
salmon, olive oil, head frisee, veal stock, butter, carrot, celery, leek, thyme, rosemary, red wine, olive oil, salt, pepper, water

2 lbs beef tenderloin, cut into very thin strips, 10 allspice berries, freshly ground (2 tsp. Dried ground), 1/4 lb butter (2 Tbs. Reserved), 3 tablespoons flour, 2 cups stock (Estouffade, brown veal stock may also be used), 1 teaspoon Dijon mustard, 2 -4 tablespoons sour cream (more as desired), salt and pepper, to make one gallon stock (Estouffade), 2 lbs veal bones, 2 lbs beef bones, 1 ham knuckle, Un-smoked, 1 lb mirepoix, coarsely cut**, 1/2 lb onion, 1/4 lb carrot, 1/4 lb celery, 10 ounces tomato paste, 1 cheesecloth, pack sachet d'epices, salt, to taste (optional), 6 quarts cold water
beef tenderloin, freshly ground, butter, flour, stock, mustard, salt, gallon stock, veal bones, beef bones, ham knuckle, mirepoix, onion, carrot, celery, tomato, cheesecloth, salt, cold water

1 (20 oz.) can sliced pineapple, drained, 1 (17 oz.) can apricot halves, drained, 1 (16 oz.) can pear halves, drained, 1 (15 oz.) jar spiced apple rings, drained, 1/2 c. butter, 1/2 c. sugar, 2 Tbsp. cornstarch, 1 c. orange juice
pineapple, apricot halves, pear halves, apple rings, butter, sugar, cornstarch, orange juice