La Cuisine Creole; A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine (Paperback)

Book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1885. Excerpt: ... INDEX Introduction SOUPS, BROTHS, ETC. Baked 10 Beef, Plain 5 Bisque, Crayfish 22 Bouilli, Soup et 5 Broth in Haste 6 Broth, Chicken 6 Broth, Crayfish 7 Broth, Scotch Barley 8 Cheap Whit(c) 11 Chicken 7 Clear Pea 13 Consomme, Beef and Fowl 8 Consomme of Fowl, White 9 Dried Split Pea 13 Egg Balls for Mock Turtle 17 Green Pea, without Meat 10 Green Pea, Queen Victoria's ... 12 Green Pea, with Egg Dumplings. 12 Green Corn 13 Gomboe, Chicken with Oysters... 20 GomboSjOrab or) Shrimp 19 Gombos, .Oab with Okra 21 Gombos, Okra or Filee 18 Gomboe, Okra 19 Gombos, Oyster, with Filee, No. 1 19 Gombos, Oyster, with Filee, No. 2 20 Gombos, Oyster, Maigre 21 Gombos, Shrimp, Maigre 21 Maigre, without Meat 7 Oxtail 17 Oyster 14 Babbit 18 Stock for Soup 3 Stock to Clarify 4 Stock for Gravies 4 Tomato, with Vegetables 11 Turtle No. 1 14 Turtle No. 2 15 PAOE TAGE . iii Turtle, Mock 15 Turtle, Mock No. 2 15 Turtle, Mock No. 3 16 Veal Gravy 8 Vermicelli No. 1 9 Vermicelli No. 2 9 Vermicelli or Macaroni 10 TISH, ETC. Codfish, Baked and Stewed 26 Codfish au Beurre Roux 27 Codfish Cakes 27 Crabs, Fricassee of 31 Crabs, Soft-shell, Fried 31 Croakers and Mullets, Fried 23 Fillets or Sliced Fish, Fried 24 Flounder, Broiled 25 Flounder and Mullet, Fried 25 Fish, Fricassee of 23 Fish, to Fry 23 Frogs, Fried 32 Grenouilles Frites 32 Mackerel, Spanish, Broiled 25 Oyster Pickle 30 Oyster and Beefsteak Pie 30 Oyster and Sweetbread Pie 30 Oysters, Fried 29 Oysters, Scalloped, No. 1 29 Oysters, Scalloped, No. 2..-. 29 Oysters, Stewed with Champagne. 28 Oysters, Stewed with Milk 28 Oysters, Stewed on Toast 28 Oysters, Stufling 27 Oysters, on Toast 28 Bed Fish, or Snapper, Boiled... 25 Eed Fish, a la Provencale 26 Stuff and Bake, to 23 Terrapin 33 Trout, Stuffed and Baked 24 Trout a la Venitienne 24 Turtle, to Dress