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A Book Of Famous Old New Orleans Recipes Used In The South For More Than 200 Years: Over 300 Creole Recipes
This volume contains hundreds of secret recipes that helped this historic city to establish its fame. Many for the first time. Herein is revealed the method of preparing many of the dishes which have caused countless thousands to spread the fame of the Crescent City's cooking throughout the civilized world.
63 pages, Spiral-bound
First published January 1, 1959
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Displaying 1 - 3 of 3 reviews
November 22, 2016
I know what I'm eating the morning after Thanksgiving.
RUM OMELET
Make plain omelet, serve on a plated silver dish, pour 1/2 cup rum over it, touch lighted match to it, serve immediately. Be sure the rum is of good quality, or it will not burn.
Tis the season for food, food, food, and more food. Anyone interested in creating dishes outside the norm would love this collection of old French Quarter-style recipes, which are as fun to read as to cook.
Never boil your gumbo after you have added the filè, and be careful to sprinkle the filè slowly into the gumbo stirring all the while. Added too fast, the filè will lump.
Where does one start?
Steamed Redfish with Creole Sauce
Daube Glace
Chicken La Louisiane
Creole Jambalaya
And don't get me started on the desserts. No, let's not go there.
Maple Parfait
Biscuit Tortoni
Charlotte Rousse
Fluffy Pie
There are tips and tricks throughout, written for readers who lived decades ago.
"A SECRET"
(To Make Celery Crisp As A Cracker)
Wash and cut an Irish potato in about six pieces. Drop into a container with the celery - cover with water and place in refrigerator. It will crispen even old celery like magic.
Just make sure you don't read this at night, because instead of sugar plums dancing in your head it will be Gigolo Cocktails and Crayfish Bisque.
Book Season = Year Round (but move over, Mr. Turkey)
RUM OMELET
Make plain omelet, serve on a plated silver dish, pour 1/2 cup rum over it, touch lighted match to it, serve immediately. Be sure the rum is of good quality, or it will not burn.
Tis the season for food, food, food, and more food. Anyone interested in creating dishes outside the norm would love this collection of old French Quarter-style recipes, which are as fun to read as to cook.
Never boil your gumbo after you have added the filè, and be careful to sprinkle the filè slowly into the gumbo stirring all the while. Added too fast, the filè will lump.
Where does one start?
Steamed Redfish with Creole Sauce
Daube Glace
Chicken La Louisiane
Creole Jambalaya
And don't get me started on the desserts. No, let's not go there.
Maple Parfait
Biscuit Tortoni
Charlotte Rousse
Fluffy Pie
There are tips and tricks throughout, written for readers who lived decades ago.
"A SECRET"
(To Make Celery Crisp As A Cracker)
Wash and cut an Irish potato in about six pieces. Drop into a container with the celery - cover with water and place in refrigerator. It will crispen even old celery like magic.
Just make sure you don't read this at night, because instead of sugar plums dancing in your head it will be Gigolo Cocktails and Crayfish Bisque.
Book Season = Year Round (but move over, Mr. Turkey)
August 11, 2020
Awesome thanks for the insight
March 12, 2017
A great historic cook book. We've enjoyed following a few recipes.
Various online descriptions are somewhat different from the book I have. "Copyright 1900" is on front and back cover. Most descriptions and photos show only the word Copyright. This has an onion skin jacket printed in red diagonal bold caps "OVER 300 CREOLE RECIPES" centered above and below text from paper cover. The onion skin is in poor condition.
A few of the special recipes within - Happy's Special made with Herbsaint, bitters, whisky. Haven't made it but can't find a comparable cocktail recipe. Ole Miss Cornbread does show up on FrankenHart collection of old recipes. (Probably more like cake that cornbread.)
My copy of A Book Of Famous Old New Orleans Recipes... is cherished.
Displaying 1 - 3 of 3 reviews