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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![Eemember that with roast meat salad is imperative. Then, I am sorry to say it, unless there is a visitor or it is on Sunday or a fete-day, there is no pudding. Only think, no pudding ! What a punishment for the younger members of an English family and also for their sires, for I know many a father who enjoys the puddings as much as the children. But we always have cheese and dessert. No possible dinner can be called a dinner with- out these three appendages—viz., soup, cheese, and des- sert. Indeed, Brillat-Savarin says that a good dinner without cheese is like a fair woman with only one eye. At school even they never fail. It is as much my am- bition to introduce puddings in France as it is to intro- duce French cooking here, for you know that my ideal of cookery is a combination of the French and English cui- sines, and I have the greatest faith in most of your pud- dings when they are nicely made; they are at once tasty, wholesome, and very nutritious; but oh! how bad and indigestible they are if not nicely made. I cannot conclude this lecture better than by giving you the receipt of the pur6e de marrons a la Chantilly. It is exceedingly simple and very delicious, a pretty dish quite out of the common, and, although very refined, very inexpensive. Puree de Marrons k la Chantilly. [Chestnut puree with whipped cream.] Take one pound of the best chestnuts, boil them (after having pricked them) in boiling water for three-quarters](https://iiif.wellcomecollection.org/image/b21524671_0066.jp2/full/800%2C/0/default.jpg)
