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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![Releve. Sole au gratin. [Sole baked with French seasoning.] Entree. Poulet saute. [A sort of fried chicken with gravy.] Roti. Gigot de Presale a Pail. [ Welsh leg of mutton with a little flavour- ing of garlic. Legumes. Epinards a la creme. [Spinach with cream.] Pomrnes de terre duchesses. [Fried potato cakes.] Entremets. Puree de marrons a la Chantilly. [Puree of chestnuts with whipped cream.] Tarte aux airelles rouges. [Cranberry tart.] Dessert. I should like now to read you an extract from the Medical Journal, sent to me a few days ago by my doctor, in fact, two days after my last lecture. It says :— “ In the matter of cheap dietary, we have much to learn from our French neighbours. Their methods of cookery are not merely tas eful and appetising, but extremely economical, while our methods are too often at once slovenly and extravagant. The French cook makes excellent and nutritious soup out of materials wh ch the English housewife throws away as useless ; while her pot-au-feu is composed of stray scraps carefully husbanded which cost her nothing, but which, when skilfully combined, constitute useful and inexpensive food.](https://iiif.wellcomecollection.org/image/b21524671_0045.jp2/full/800%2C/0/default.jpg)
