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.

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    very fresh beef suet as large as a filbert chopped up very fine, sifted sugar to taste, one dessertspoonful of orange-flower water or half a teaspoonful of essence of almonds ; then pour out the milk over it all, and put it in a slow oven for two hours. Just before bringing up whip a tablespoonful of cream with pounded sugar and three or four crushed ratafias, and lay it all over the pudding. The white of an egg well beaten up may take the place of the cream, but then it must be put back in the oven for a few minutes. If you wish to make it plainer you may use ordinary crushed tapioca, and dispense with the additional top. Epinards a la cr£me. [Spinach with cream.] Wash your spinach in six or seven waters, so as to prevent its being gritty; put it in a saucepan on the fire with a very little water and salt; when done strain it very dry and chop it up very fine; warm two ounces of butter in a stew pan and put it in, stir till the moisture is quite evaporated, then add a very little salt, a small lump of sugar, a very little nutmeg, a pinch of flour, and one large tablespoonful of cream, and let the whole simmer for a quarter of an hour. In the mean- time fry in butter some bread cut as ladies’ fingers, about two and a half inches long and half an inch square, and plant them in little rows all over the spinach when dished.
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