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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![diet, I will without any more delay give you a recipe which I think will he most acceptable at the time of the year when game is pouring in from ever}r part. I suppose you all know what a salmi is; however, for the benefit of those who may not, I will describe it. A salmi is a dish made of game roasted beforehand; it cannot possibly be a salmi if it is made of meat not roasted first. Now, bear this in mind, please, and do not try experiments. There are several ways of making salmis; but as I am an exceedingly careful housekeeper I will give you an excellent and most inexpensive one, the receipt we always use, and for which we always re- ceive great praises from all our friends who happen to drop in whenever we have such a dish on the table. For I may as well confess it to you now, it is a little weak- ness I have inherited from my father, if a friend or two sometimes call and I feel I can offer them a good dinner, I love to ask them to stay, and hitherto I don’t think they have ever repented it. If you make a salmi for a company dinner of course you must have some game roasted on purpose, and nothing else; but if you want to make use of whatever you have in your larder and make a family salmi, you can make it delicious and at very little expense. I will first give you the receipt of the salmi proper. Salmis. [Salmi.] Put in your stew-pan three ounces of butter with one good spoonful of flour ; let them melt together, stirring](https://iiif.wellcomecollection.org/image/b21524671_0095.jp2/full/800%2C/0/default.jpg)
