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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    any accident make its appearance on the table. The effect is wonderful, and the flavour imparted to the mutton indescribable if it is not overdone. All who have eaten it at our house have been delighted with the taste, which is entirely attributed to the qualities of the Welsh mutton. Brochet en Dauphin. [Pike as a dolphin.] The pike, as everyone knows, is a very large river fish, and very voracious, so that it has been called the river shark. It grows to an immense size and lives to be very old. The skeleton of a pike preserved at Mannheim, which was caught at Kaiserlautern in 1497, measures twenty feet in length. When caught he had round his neck an expanding collar with the date on it, 1230, so that he had worn this collar for 267 years ! The flesh of the pike is very pleasant in flavour, and there are fifteen excellent ways of cooking it. The following is one of the most popular at dinner-parties. First of all you must be very careful to rid it of the roe, either soft or hard, as this produces nausea, and acts as a most violent aperient. You take a nice fat fish, and leave it for twenty-four hours in a marinade composed of three tablespoonfuls of salad oil, salt, pepper and fine herbs (consisting of tarra- gon, parsley, and spring onions); add to this one glass of white wine. Then you pass a skewer through the two eyes and the middle of the body, twisting it like a dolphin with its head on one side and its tail on the
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