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.

    62/520 page 42
    Entbemets. Un Savarin. [A Savarin.] Creme au caramel. [Caramel custard.'] Desseet. I will now describe the Savarin, to comply with the request of one of my pupils who petitioned for some French pastry; but before giving you the receipt of the Savarin, which is either a pudding or a cake, I feel it my duty to introduce to you the charming man in whose honour it was invented. Indeed, his name is synony- mous with gastronomy as well as with cookery as an art and a science, and no one aiming at any knowledge of either should be ignorant of the services he has rendered to both. Unfortunately his book, charming as it is, would be out of place in a young lady’s library. Brillat-Savarin is one of our greatest literary glories, although he has (with the exception of two pamphlets on duelling and on judicial administration) written only one book : “ La Physiologie du Goftt ” (the Physiology of Taste); and he was the greatest authority in good cook- ing, although he never invented a dish, because he pos- sessed the science to the highest degree. I feel it would be quite indecorous in me to go on any further with these lectures, or rather “causeries,” on y astronomy and French cookery without making you thoroughly acquainted with him, for we shall often have to refer to him in important circumstances, and I assure you whenever he is held up as an authority one has to bow down to his verdict. Brillat-Savarin was not a cook, he was a perfect gentle-
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