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.
151/520 page 131
![course the half of all these quantities is quite sufficient for a small family; any poulterer will always divide a rabbit in two whenever I desire it. Mind the cabbage is very fresh and fine. Now there remains for me to give you the receipt of the French melted butter. We say in France that the test of a good cook is in the way she makes melted butter. We shall see how you all distinguish yourselves with this simple and easy receipt. Sauce Blanche. [French melted butter.] Put about two ounces of butter in a very clean small saucepan, salt and white pepper; when it is melted add a small tablespoonful of very fine flour, and stir it all one way; mix it up and pour in by degrees, stirring all the time, about half a pint of boiling water. When it is all well melted together, let it simmer gently four minutes; take it off the fire, and add a piece of fresh butter, as large as a walnut, and pour it at once over the rabbit. If you want the white sauce for fish or asparagus beat up the yolk of an egg with half a teaspoonful of vinegar, or lemon, and put it in the sauce instead of the butter. Sauce Blonde. [Slightly coloured melted butter.] When you want melted butter blond—viz., slightly coloured, as you must have it for this rabbit—use some](https://iiif.wellcomecollection.org/image/b21524671_0151.jp2/full/800%2C/0/default.jpg)
