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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![MENU. Pot age. Bisque d’ecrevisses. [River cray-fsh soup.'] Releve. Filets de soles a la maitre d’hotel. [Filleted soles with parsley and cream sauce.] Entrees. Fricassee de poulet. [Fricassee of chicken.] Cotelettes de clievreuil sautees. [Venison cutlets sautees.] Roti. Oie rotie a la sauce aux pornmes. [Roast goose with apple sauce.] Tetes de celeri au jus. [Hearts of celery with brown gravy.] Ponrra.es de terre au naturel. [Boiled or steamed potatoes.] Entremets. Tarte a la frangipane. [Cheese cake.] GEufs a la neige. [Snow eggs.] Dessert.](https://iiif.wellcomecollection.org/image/b21524671_0087.jp2/full/800%2C/0/default.jpg)
