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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    over it a teaspoonful of flour, and stir the whole for about five minutes, more if you have a great deal of mince in your stewpan; then pour in very slowly two or three spoonfuls of very good stock, or more according to the quantity of mince you have, as you make for your consomme—this is one of the reasons I advise you to do your mince the same day you have that soup. If you have some nice gravy from any joint it will be still better. Then let it do very gently for half an hour on a very slow fire, and when done dish it with delicately- made sippets. No. 2.—Hachis aux Pommes de Terre. [Mince surrounded with mashed potatoes.] Make the mince as in No. 1; if you have only one description of meat do not neglect to add the sausage; put all round your dish some mashed potatoes mixed with a little butter, salt and pepper. Raise them as high as you can, making a nice pattern with a fork, and in the inside place your mince, and put the whole in the oven to get nicely brown. No. 3.—Hachis 1 l’Indienne. [Mince with curry.] Proceed as before, and put in an onion (no shalot), then mix up a little curry powder—according to taste— with your stock, and let it cook very gently for half an hour on a very slow fire; raise a wall of rice, boiled as
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