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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![SIXTH LECTURE. Since I have begun these lectures, several ladies living in the country have become subscribers by correspond- ence, and in reply to my offer (which I equally made to you) that they might ask me for the receipt of any dish they had a fancy for, one of them has expressed the wish of knowing how a “poulet saute was cooked, for she had seen a most extravagant and elaborate receipt in an English periodical, and she felt sure it could be done at much less cost and in a much more easy way, as she often had eaten it abroad. As it really is in the abstract not a very difficult and a cheap dish when chickens are young and plentiful, I was very glad to take up the hint and enable you to produce it on your tables. All it requires is promptness and a clear fire. And now, without any delay, I will proceed to give you the receipt of this elegant, rechcrchb, and exceedingly nice dish. Poulet SautiL [A sort of fried Fowl with Gravy.] I say in my translation a sort of fried fowl, because fried things in France are always dry; there never is any gravy, and we never, never eat fried fish even >jdth](https://iiif.wellcomecollection.org/image/b21524671_0079.jp2/full/800%2C/0/default.jpg)
