French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett).
- Lebour-Fawsett, Emilie, Madame.
- Date:
- 1890
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.
26/520 page 6
![Roti. [Ro'st.] IJne selle de mouton a l’Anglaise. [Saddle of mutton with currant jelly.] XJn poulet au cresson. [Fowl with watercresses round it.] Legumes. [ Vegetables.] Choux-fleurs a la sauce blanche. [Cauliflowers with melted butter.] Pommes de terre au nature! [Steamed or boiled potatoes.] Salade de Scarole a la Franchise. [Batavian lettuce dressed in the French way.] Entremets. [Savouries or sweet dishes.] Pouding a la Kensington. [An English pudding.] Tourte aux pommes et aux coings. [Apple and quince tart.] Petits pots a la creme. [Custards in pots.] Dessert. Good cookery is perhaps one of the greatest lines of demarcation which divide the savage from the civilized man: the former devours his food raw, like an animal, to satisfy the cravings of hunger; the latter, whilst gratifying a natural want, makes it the object of a plea- sant and artistic enjoyment. Therefore, one of my great objects in these meetings will be to show you not only the excellence of French cooking, but also how easy and simple it is, and at what very little expense the most savoury dishes can be produced. I am anxious to show you that it is not any more expensive to cook anything in the most refined way than in what is usually called plain cooking. In the former all the flavours are brought out without the slightest waste, and without the help of foreign ingredients ; the dish will be exceedingly palat- able, and—most essential point of all—of the easiest](https://iiif.wellcomecollection.org/image/b21524671_0026.jp2/full/800%2C/0/default.jpg)
