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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    other. Then you hake it and haste it with the marinade, and serve with a caper sauce, in which you incorporate the marinade after having strained it. Very small boiled potatoes are served round the dish. PlNTADES RdTIES. [Guinea fowls roasted.] So many people have asked me the etj^mology of the French name for Guinea fowls that I feel it my duty to give you the result of my researches. These birds have been called Pintades, or Peintades (oiseaux prints) on account of the white round spots sprinkled or spread over their bluish-grey plumage, done with such regularity as to suggest the use of the brush, particularly in the case of the domestic Guinea fowl, called in Latin Melea- gris numida. This name comes from the poetical belief of the Greeks, who had imagined that they were the result of the metamorphosis of Meleager’s sisters, whose tears shed at the news of their brother’s death were shown on their plumage. The name Numida comes from the Romans having called them hens from Numidia, whence they came. When a Guinea fowl is reared in semi-liberty in a large park, and is properly fed and eaten not too fresh, its flesh is as delicate and tasty as that of a pheasant, and requires exactty the same mode of cooking. If you prefer doing it more simply you have only to follow this receipt:— Cover the whole bird with very thin slices of fat of
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