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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![flour and butter are blended you pour in your liquid, stirring carefully all the time. The roux blanc is used for poultry, fish, vegetables—in fact, for everything requiring a white gravy. The Soupe de chasseur, which really comprehends two soups and an entree, and which I will now describe, though very appetising and delicious, is not a soup for a company dinner, but would do very well for a late or early family dinner. Lapin et Petit SalI: Aux Choux. [Boiled rabbit with bacon and cabbage.] Soupe de Chasseur. [Sportsman’s soup.] Have two quarts of boiling water with a little salt and pepper, one onion with one clove in it, a very nice cab- bage with a hard heart cut into four quarters (or whole, if you like), every one of the quarters tied up separately with thin kitchen string; one pound or more of a piece of the cushion or back of slightly smoked bacon, and let the whole simmer gently for three hours ; then take out your bacon and cabbage, cover them up, and put in instead a nice rabbit which you allow to boil gently for a whole hour. In the meantime take the rind off' your bacon and put the former back into the saucepan, dress the bacon with raspings, and dish it with the cabbage nicely ar- ranged round it; mind you keep it hot and moist until it is wanted. Then boil the rabbit liver ten minutes (if you like it, I never do), chop it up, mix it with a nice French melted butter blond, to be described presently, and pour](https://iiif.wellcomecollection.org/image/b21524671_0149.jp2/full/800%2C/0/default.jpg)
