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.

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    As I am very anxious these lectures may be of real profit to you, and particularly at the time of the year when there is a superabundance of poultry and game, I will employ our time to-day in giving you as many hints as I can in order to enable you to make the best use of all the things you will have in your larders. First of all, I will give you the recipe of the delicious soup we have in one of our menus, called cock-a-leekie soup a la Framjaise. This soup, as of course you know, is of a Scotch origin, and it is a very extravagant soup. As we profess to make a very good and tasty cuisine in a very economical way, we have borrowed the name and idea and eliminated the extravagance, and if you do it according to my instructions you will have another of our delicious soups made with what is generally thrown away, for it is available only when you have a fowl. POTAGE AUX POIREAUX A L’ECOSSAISE. [Cock-a-leekie soup a la Fran^aise.] Take about five or six good leeks; trim them, cut them lengthways into quarters, and then crossways into pieces of an inch long; put them in a saucepan with three ounces of butter, or two ounces of very good dripping ; put the lid on ; let them do over a small fire on the hob for half-an-hour, shaking the saucepan occa- sionally, or stirring very quickly with a wooden spoon (always a wooden spoon) so as not to let the steam escape. In the meantime, prepare the giblets of your
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