French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett).
- Lebour-Fawsett, Emilie, Madame.
- Date:
- 1890
Licence: Public Domain Mark
Credit: French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett). Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
103/520 page 83
![Now, please, write down the MENU. POTAGE. Potage a 1’Italieime. [Italian soup.'] Releve. Brochet en dauphin. [Fike as dolphin.] Entree. Vol-au-vent de volaille. Ron. G-igot de chevreuil roti, sauce a la chasseur, avec pommes de terre nouvelles sautees. [Roast haunch of venison, sauce u la chasseur, with brown new potatoes.] Legumes. Salade Russe. [A Russian salad.] Entremets. Gateau de riz a la creme. [Rice pudding with custard.] Plum pudding. Dessert. Petits gervais. Stilton. I don’t think I can end this lecture better than by giving you two receipts of this menu, viz., the Potage a ritalienne and the Salade Russe [the Italian Soup and the Russian Salad]—two dishes borrowed by the French from foreign countries, and thought a great deal of in France by all the gourmets. The receipt of the Italian](https://iiif.wellcomecollection.org/image/b21524671_0103.jp2/full/800%2C/0/default.jpg)
