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.
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![MENU. Pot age. Soubise brune. [Brown puree.] Releve. Eperlans frits. [Fried smelts.] Entbee. Emince de boeuf aux tomates. [Slices of roast beef with tomato s.] Roti. Rognon de yean roti. [Roast veal kidney.] Entbemets. Tarte anx abricots. [Apricot tart.] Creme des iles. [French tapioca pudding.] Dessebt. The entree in to-day’s menu being “un 6mince de boeuf a la sauce tomate ” (slices of roast or boiled beef with tomato sauce), I will give this receipt, which I think will prove very acceptable, as there is generally a joint of roast beef for the English Sunday dinner. First of all, we must make the tomato sauce, which is com- pletely ignored in this country, and when done in the French way is one of the best and most useful of sauces, combining both appearance and goodness. Tomato Sauce. Break four or five tomatoes (of course the number must vary according to the quantity of meat you wish to dress, and with the size of the tomatoes), with an ounce of butter in a stew-pan (if you neglect to put the butter in](https://iiif.wellcomecollection.org/image/b21524671_0041.jp2/full/800%2C/0/default.jpg)
