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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    who choose only the good ones.” It was very amusing, for I had just met one of my charming and experienced pupils with her daughter, and on my telling her I had bought one pound of first-rate tomatoes, she said to me, “ I have also bought one pound at the same shop, but I am afraid they are not very nice. I think you must be a favourite with the tradespeople; they see you know as much as they do, so they let you have your own way, and they take advantage of our ignorance.” The lady and the servant had expressed the same sentiment, but don’t be alarmed, it will not make me conceited; the sole object of whatever advantages I may have over you in this respect will be to share them entirely with you, happy, too happy, if I can instil in you, the new generation, the spirit of French thrift, and French thrift accompanied by British liberality must produce perfection, so far as perfection can be attainable in this world. Now the following is the menu I have composed for to-day :— Pot age. Cock-a leekie soup a la Frangaise. RELEVE. Dorade a la sauce blanche. [John Dory with French melted batter.] Entkee. Croquettes de volaille. [Rissoles of chicken.] Roti. Li&vre pique et roti. [Larded roast hare.'] Legumes. Salsifis frits. [Fried salsifis.] Petits choux de Bruxelles k l’Anglaise. [Brussels sprouts.]
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