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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![done only in the spring, unless you use preserved vege- tables.” A French haricot de mouton, or Navarin, as it is now always called in polite society, is made entirely of mut- ton and turnips, the other few things in it being only adjuncts. -So now, this being settled, I proceed with my receipt, which is the very best (for there are several ways of preparing it) and is attributed to the Countess , so celebrated for her good dinners. Navarin. [Haricot.] Take a piece of mutton, not too fat, either from the shoulder, neck, or breast; cut it into nice thick pieces, hones included; let them take a delicate brown colour in a stewpan, with a little butter (this is “faire re- venir ”); when brown, sprinkle about half a tablespoonful of flour all over it; let this become brown, stirring the flour and shaking the saucepan all the time, as you did for the gibclotte; the flour must get a little darker, then pour gently half a pint of hot water, or stock if you have any to spare (I always use water) ; add pepper and salt, a bouquet, a small clove of garlic (never cut it, it would make it too strong, only peel it. Never tell any one there is garlic in the dish). Put the lid on and let it boil gently. Then in the meantime you will have pre- pared some turnips, peeled and cut into quarters a little thicker than apples in a tart; fry them in another saucepan with a little butter and a little, very little](https://iiif.wellcomecollection.org/image/b21524671_0084.jp2/full/800%2C/0/default.jpg)
