French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett).

  • Lebour-Fawsett, Emilie, Madame.
Date:
1890
Catalogue details

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.

    113/520 page 93
    Roti. Pintades. [Guinea fotvls.'] Legumes. Pomines de terre a la maitre d’ hotel. [Potatoes with parsley and butter.] Salade d’escarole. [Batavian salad.] Entremets. Souffle au chocolat. [Chocolate souffle.] Chartreuse de pommes. [Apple chartreuse.] One of my most regular subscribers having several times expressed a wish to have the receipt to make nice Beignets, I will proceed to give it. She tells me she has seen them made at South Kensington, but although she and her niece have repeatedly tried to do them, they have always been a failure. I know of two successful ways of making them, and will explain the more simple of the two. They are very easy, requiring you only to be very brisk over them, as you had to be with the “ Poulet saute.” I Beignets—in French, “Beignets Souffles.” Put in your saucepan one tumbler of cold water, a few grains of salt, one ounce of sugar, as much butter, and rasped lemon peel. When boiling take it off the fire, throw in by degrees enough flour to produce a nice thick paste, about a teacup full ; put it back on the fire, stirring briskly all the time so that it is very smooth and does not stick to the saucepan—a few minutes will do it—then let it get cool, break in it one
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