Contents
[INTRODUCTION]
[SOUP]
[FISH]
[COLD MEATS AND HOW TO SERVE THEM]
[SAUCES FOR MEATS AND GAME]
[ENTREES]
[MUTTON, BEEF AND HAMS]
[FOWLS AND GAME]
[VEGETABLES]
[EGGS, OMELETS, ETC.]
[SALADS AND RELISHES]
[PICKLES]
[BREAD AND YEAST]
[RUSKS, DOUGHNUTS AND WAFFLES]
[CAKE AND CONFECTIONS]
[DESSERTS]
[PUDDINGS, PIES AND MINCEMEAT]
[PRESERVES, SYRUPS AND FRUIT JELLIES]
[BRANDIED FRUITS, WINES AND CORDIALS]
[DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT]
[COFFEE, TEA, CHOCOLATE, ETC.]
[CANDIES AND CREAM DROPS]
[CHEFS D’OEUVRE]
[HINTS ON COOKING]
[HINTS ON HOUSECLEANING]
[INDEX]
[Transcriber’s Note:]
LA CUISINE CREOLE
A COLLECTION OF
CULINARY RECIPES
From Leading Chefs and Noted Creole Housewives,
Who Have Made New Orleans
Famous for Its Cuisine
SECOND EDITION
NEW ORLEANS:
F. F. HANSELL & BRO., Ltd.