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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    No. 6.—Hachis a l’Americaine. [Mince with tomatoes.] Put as many tomatoes as you like to have, cut into two, in a tin with butter, salt, and pepper, and when you dish your mince prepared as before, place them artfully all over or round the mince. No. 7.—Hachis a la Parisienne. [Mince with poached eggs and spinach.] Cook some spinach as previously described ; place it very hot round your dish, put in the middle your mince as in No. 1 ; place it in the oven to keep hot whilst you poach some eggs to put over it. No. 8.—Hachis aux GEufs Mollets. [Mince with poached eggs.] The same as No. 7, without the spinach. No. 9.—Hachis aux Choux-Fleurs. [Mince with cauliflower.] If you have any cauliflower left from the day before }rou mash it with a fork, mix up the melted butter if there is any left, sprinkle some rasped Gruyere or Parmesan with it, a little pepper, but no salt, because the cheese is salt, arrange it nicely round a hot dish, put it in the oven, and when hot put in the middle your mince made as before.
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