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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    laid any eggs it is preferable to the cock, but after that the cock is far superior. You will know it is ready to eat when you see the stomach begin to change colour. It must be plucked only on the day before it is to be roasted, otherwise it loses a great deal of its aroma. If you wish to eat a pheasant in perfection you must lard the breast of a cock, but only wrap slices of bacon round the hen (bardes). Stuff your pheasant with the following stuffing :—Take a quarter of a pound of French sausage-meat, two ounces of bread-crumbs, the liver of a fowl pounded in a mortar with pepper and salt, and mix it with the other things, and bind the whole with the yolk of an egg. Mind you do not allow the stuffing to come out; in order to prevent this—if the skin cannot conveniently be sewn up—put a thin slice of stale bread across it and tie it up with a thin white tape. Serve the pheasant with the feathers of its tail. One hour is ample time for the cooking, but it requires a great deal of basting. A lemon cut in two is served with it. Pommes de Terre a la MaItre d’Hotel. [Potatoes a la maltre d’hotel.] Take one pound of small, very good, kidney potatoes, but not mealy, and steam or boil them in their skins. Then peel them and cut them into slices twice as thick as a penny. Then, take two ounces of butter mixed up with very finely chopped-up parsley, and put it in the
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