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.
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![then I don’t think you will find much analogy between them. Croquettes de Volaille. [Fowl rissoles.] Melt one ounce of butter in your stcwpan, put two spoonfuls of flour in it and stir it; mind it does not get brown; add salt, pepper, a little, very little nutmeg, mush- rooms and parsley chopped up; let all this do together while stirring for two or three minutes ; wet it with a little cream and four spoonfuls of very good stock (if you have none make some with the bones of the fowl); this sauce must be as thick as very thick melted butter. Cut up your fowl into small dice ; add little bits of ham, also a little seasoning if you have some, and put it in your sauce. Let it do some little time in the sauce with- out either boiling or simmering. Then take it all out of the stewpan and let it get cool. Have some veiy nice fine raspings ready; beat up two eggs, white and yolk, in a soup-plate; flour your paste-board, make some nice long rissoles as lung as your finger, as thick as three; roll them in the raspings, then in the egg, then again in the raspings, and fry them beautifully. As you cut them open with your fork when eaten you find that the gravy, which was thick and set when they were cold, has become nice and liquid now they are fried, so that they never are dry like those you generally see on English tables. Now, would you like to know what I do when I have the knuckle of a ham with very little meat on it, or a little piece of loin of mutton, that end with the thick bone. The dish is called](https://iiif.wellcomecollection.org/image/b21524671_0124.jp2/full/800%2C/0/default.jpg)
