La cuisine creole

by Lafcadio Hearn

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 White, [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]
• Gombos, Chicken with Oysters, [20]
• Gombos, Crab or Shrimp, [19]
• Gombos, Crab with Okra, [21]
• Gombos, Okra or Filee, [18]
• Gombos, 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]
• Rabbit, [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]
• 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]

FISH, 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, Stuffing, [27]
• Oysters, on Toast, [28]
• Red Fish, or Snapper, Boiled, [25]
• Red 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, [31]

COLD MEAT, ETC.

• Cold Meat, to serve, [34]
• Forcemeat, Liver and Ham, [36]
• Forcemeat, for Stuffing, [37]
• Glazing for Tongues, etc., [34]
• Oysters, Pickled, to serve, [34]
• Pies, Meat or Chicken, to serve, [34]
• Pies, Meat, Spices for, [36]
• Sausage Meat, Seasoning for, [35]
• Tongue, Braised, with Aspic Jelly, [35]
• Truffles and Chestnut Stuffing, [36]
• Truffles and Liver Stuffing, [37]
• Veal, Pig or Turkey, Seasoning for, [35]

SAUCES FOR MEATS AND GAME

• A l’Aurore, for Fish, [41]
• Apple, [46]
• Apple, Fried, [47]
• Brown Onion, [38]
• Butter and Flour, [40]
• Caper, for Mutton, etc., [40]
• Celery, White, for Poultry, [41]
• Chestnut, for Turkey, etc., [41]
• Cranberry, [39], [46]
• Cream, [46]
• Cucumber, White, for Meats, [42]
• Duck, [38]
• Eggs and Butter, [42]
• Egg, with Lemon, [45]
• Froide, [41]
• Hard, [47]
• Horseradish, [45]
• Horseradish, To Keep, [45], [48]
• Jelly, Savory, for Cold Turkey, etc., [43]
• Lemon, for Fish, [40]
• Lemon, Rich, for Puddings, [47]
• Mint, [38]
• Mushroom, [38]
• Onion, Brown, [38]
• Onion, White, [39]
• Oyster, Brown, [43]
• Oyster, White, [44]
• Oyster, for Turkey, [44]
• Parsley and Butter, [40]
• Peaches, Fried, [47]
• Piquante, for Cold Meat, [39], [44]
• Puree, Celery, for Turkey, [42]
• Robert, [45]
• Salad, for Lettuce, [39]
• Savory, for Roast Goose, [47]
• Stock, for Gravies, etc., [44]
• Tomato, [39], [43]
• Tomato, Piquant, [45]
• Vinegar, Cheap, [49]
• Vinegar, To Make, No. 1, [48]
• Vinegar, To Make, No. 2, [48]
• Vinegar, for Pickles, To Make, [48]
• White Onion, [39]
• Wine, for Venison or Mutton, [42]

ENTREES

• Beans, Baked, and Pork, [58]
• Beef, Hashed, [52]
• Calf or Pigs’ Brains, Fried, [56]
• Calf or Pigs’ Feet, Fried, [56]
• Calf Head, Bodied or Baked, [56]
• Calf Head, Collared, [57]
• Calf Head, Potted, [57]
• Curry of Cold Roast Fowl, [57]
• Fricadellons, Veal or Mutton, [54]
• Ham Toast for Lunch, [58]
• Mustard, French, To Make, [53]
• Mutton, Scallops, with Mushrooms, [52]
• Pie, Veal and Ham, [53], [54]
• Rarebit, Welsh, [58]
• Salad, Veal, [55]
• Sandwiches, [52]
• Sandwiches, for Picnics, [53]
• Stew, Irish, [50]
• Stew, Kidney and Mushrooms, [50]
• Stew, Lamb Chops, [50]
• Stew, Pigeon, [51]
• Stew, Tripe, Plain, [51]
• Sweetbreads, Veal, [55]
• Timbale, [54]
• Tripe, with Mushrooms, [51]
• Tripe, To Fry Brown, [51]
• Veal Hash, [53]
• Veal and Ham Pie, [53], [54]
• Veal Loaf, [55]
• Veal, Minced, and Poached Eggs, [56]
• Veal or Mutton Fricadellons, [54]
• Veal Salad, [55]
• Veal Sweetbreads, [55]