La Cuisine Creole
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About this book
La Cuisine Creole is a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine. The contents list names sections on soup, fish, cold meats, desserts, and hints on cooking, among others. A recipe headed TO STEW DUCKS WITH GREEN PEAS says to let the ducks cook for half an hour, or until done or nearly so, then add a quart of green peas, an onion chopped, and a sprig of parsley.
The entry for canvas-back ducks says they are cooked the same as wild ducks, without onion in the basting, as they have no disagreeable taste, and are served with wine and currant jelly. The cottage pudding recipe calls for one tablespoonful of butter, one cup of sugar, one cup of milk, and two eggs, and says to mix like cake and bake quickly in shallow tin pans. The recipe to make good vinegar says to mix a quart of molasses in three gallons of rain water, add one pint of sharp yeast, and let it ferment and stand four weeks.
Contents
About the author
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- H Home-made Cider VinegarHome-made Cider Vinegar
- S Successful Baking for Flavor and TextureSuccessful Baking for Flavor and Texture
- D Dressed Game and Poultry à la ModeDressed Game and Poultry à la Mode
- 1 10 Luscious New Cakes, Made by Spry's Amazing New One-Bowl Method10 Luscious New Cakes, Made by Spry's Amazing New One-Bowl Method
- R Rigby's Reliable Candy Teacher and Soda and Ice Cream FormulasRigby's Reliable Candy Teacher and Soda and Ice Cream Formulas
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Book facts
- Author
- Lafcadio Hearn
- Reading time
- About 5 hours
- Pages
- 192
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online