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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    Canard aux Navets 1 la Bourgeoise. [Duck stewed with turnips.] After your duck is nicely trussed with the legs inside tie it up very tight and put it in the stewpan with a nice piece of butter, three-quarters of an ounce; let it become nice and brown on both sides, then take it out and put instead a good many turnips cut into pieces like apples, the same length and thickness as fried potatoes, and let them become slightly brown ; then take them out, put some flour and stir well to make a roux brim; then pour half a pint of hot brown stock, or water if you have no stock, put in it a bouquet of pars- ley and a small piece of bay leaf, a few little onions, pepper, and salt. Let the whole boil, and when it has boiled gently then put back your duck in it; coyer it all up quickly and very closely so that as little as possible of the steam escapes, and let it simmer nicely for an hour; then put in the turnips and let it simmer again for another half-hour; skim the fat off. When you dish it put the duck in the middle, the turnips all round as little broken as possible, and then pour the gravy all over. As some Roman Catholic ladies asked me to give them the receipt of some soups for fasting-days, I propose to give the following, which we call Riz au Maigre. [Rice soup without meat.] Wash in three waters four tablespoonfuls of Patna rice. Put it in a saucepan with a pint of cold water
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