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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![Entremets. Blanc-mange a la Franqaise. \_Blanc-mange in the French way.] Tartelettes aux framboises. \_Open strawberry tarts.~\ Dessert. Fromage—Cafe noir—Liqueurs. [ Cheese— Coffee—Liqueurs. ] For fear of forgetting it I will teach you at once how to make the three different roux or gravies, the founda- tion of an innumerable number of dishes ; there are three roux: the brown, the blond, and the white. I will begin with the brown. Roux. [Gravy.] Roux, so unknown in English kitchens, are of great use in French cookery, to stew in them meat, poultry, game, and fish of all kinds. They are intended to preserve to the different viands cooked in them their natural flavours, which would otherwise completely escape in plain water. They are simply composed of flour fried in butter or very good dripping, being stirred all the time so as not to allow any lumps to form. The degree of their colour constitutes the three different kinds. Roux Brun. [Brown gravy.] Always use a wooden spoon. Take about these pro- portions : one dessertspoonful of flour to an ounce of butter, and a little less vdien you use dripping. As soon](https://iiif.wellcomecollection.org/image/b21524671_0147.jp2/full/800%2C/0/default.jpg)
