La cuisine creole

• Introduction, iii

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

MUTTON, BEEF AND HAMS

• Beef, Brisket, Boiled and Stuffed, 61
• Beef, Round, Stewed, 61
• Beef, Round, a la Baronne, 62
• Beef, Steak, to Fry as if Broiled, 62
• Beef, Steak, Roasted, 63
• Beef, To Roast in Stove, 63
• Boiling, Remarks on, 59
• Daube Glacee of Beef, 60
• Ham, Baked, 59
• Ham, Stuffed, 59
• Ham, to Boil, 60
• Mutton, Haunch, 64
• Mutton, Leg of, Boiled, 64
• Mutton, Leg of, Roast, 64
• Mutton, Stuffed with Mushrooms, 64
• Mutton, to Taste like Venison, 65

FOWLS AND GAME

• Chicken, Boiled, 66
• Chicken, Boiled, with Stuffing, 67
• Chicken, Broiled, 69
• Chicken, Cold, Scalloped, 69
• Chicken, Country Fried, 66
• Chicken, Curry, 69
• Chicken Fricassee a la Marenga, 68
• Chicken Pie a la Reine, 69
• Chicken Pie, Plain, 70
• Chicken Pot Pie, 70
• Chicken, Roast, 68
• Chicken, Stew or Fricassee, 67
• Chicken, Saute, with Oyster Sauce, 68
• Duck, Canvas Back, 76
• Duck, Roast, 75, 77
• Duck, to Stew with Green Peas, 76
• Duck, Tame and Wild, 75
• Duck, Wild, 77
• Game, Venison, etc., Remarks on, 78
• Goose, with Chestnuts a la Chipolita, 78
• Goose, Roast, with Sage and Onion, 77
• Goose, Wild, 77
• Hare or Rabbit, Roast, 80
• Partridge, 80
• Pigeon Pie, 80
• Pie, Squirrel or Rabbit, 79
• Pie, Rice Bird, 80
• Pie, Roast, 81
• Pie, Pigeon, 80
• Pig, Roast, 81
• Quails, 80
• Rice-Bird Pie, 80
• Teal, Broiled, 77
• Turkey, Boiled, with Celery Sauce, 74
• Turkey, Boiled, with Oyster Sauce, 74
• Turkey, Boned, 71
• Turkey, to Roast, 72
• Turkey, Roast a la Perigord, 73
• Turkey, Wild, 72
• Venison Steak, 79
• Venison Pasty, 79

VEGETABLES

• Artichokes, Burr, 89
• Asparagus on Toast, 87
• Asparagus with Cream, 88
• Beans, Snap, Stewed and Boiled, 89
• Beans, Lima, or Butter, 90
• Beets, Boiled, 92
• Cabbage, Stewed, 91
• Cauliflower, with White Sauce, 91
• Corn, Green, on Cob, 84
• Corn, Green, Stewed, 84
• Corn, Green, Fritters, 85
• Corn Oysters, 85
• Corn Pudding, 85
• Egg Plant, 88
• Macaroni in a Mould, 92
• Macaroni and Grated Cheese, 93
• Mushrooms, Stewed, on Toast, 88
• Okra and Corn Fricassee, 85
• Okra or Gombo, to Cook, 86
• Onions, Boiled and Fried, 84
• Parsnip Fritters, 92
• Peas, Green English, to Stew, 89
• Peas, Marrowfat, 90
• Potatoes, 83
• Potatoes, Croquets, 83
• Potatoes, Fried, 83
• Potatoes, Irish, Mashed and Browned, 82
• Potato, Irish, Stewed, 82
• Potato, Puffs, 82
• Potato, Sweet, 83
• Pumpkin, with Salt Meat, 91
• Salsify, Fried in Batter, 86
• Spinach, to Cook, 87
• Squash, Stewed, 90
• Squash, Summer, Stewed, 91
• Succotash, 85
• Tomatoes, to Broil, 87
• Tomatoes, Stuffed, 86
• Tomatoes, Stewed, 87
• Turnips, to Cook, 84

EGGS, OMELETS, ETC.

• Eggs au Gratin, for Lent, 95
• Eggs, Boiled, Soft or Hard, 94
• Eggs, Poached, with Toast and Anchovy Paste, 95
• Eggs, Poached, and Ham, 96
• Eggs, with Browned Butter and Vinegar, 96
• Omelet, Delicious, 99
• Omelet, for One Person, 97
• Omelet, Spanish, 99
• Omelet, with Green Onion, 97
• Omelet, with Oysters, 100
• Omelet, with Parmesan Cheese, 97
• Omelet, with Sugar, 98
• Omelet au Naturel, 96
• Omelet, Soufflee, 98
• Omelet, Soufflee, in mould, 98

SALADS AND RELISHES

• Catsup, Mushroom, 101
• Catsup, Tomato, 102
• Celery, etc., Vinegar, 102
• Garnishes, 101
• Jambolaya of Fowls and Rice, 106
• Salad, Chicken, French, 103
• Salad, Chicken, Small, 104
• Salad, Potato, 105
• Salad, Tomato, with or without Shrimp, 105
• Slaw, Cold, with Hot Sauce, 106
• Slaw, Cold, Plain, 106
• Thyme, etc., Flavor, 101
• Tomato Catsup, 102, 103
• Tomato, Green, Soy, 102

PICKLES

• Cabbage, Chopped, 112
• Cabbage, Pickle, Yellow, 112
• Cabbage, Red, 113
• Cantaloupe, Sweet Pickle of, 111
• Cauliflower, 113
• Chow-Chow, 113
• Country Green, 116
• Cucumbers, Old-time Sweet, 109
• Cucumbers and Onions, 109
• Cucumbers, Plain, without Spices, 108
• Cucumbers, in Whiskey, 108
• Eggs, 110
• Figs, Sweet Pickle of, 110
• Hints on Their Management, 107
• Lemons, 114
• Melon Mangoes, 119
• Mustard, 114
• Onions, 114
• Oysters, 115
• Peach, 117
• Peach Green, 118
• Peach, Mangoes, 118
• Peach, Plain, 116
• Peach and Apricot, 117
• Plum, Sweet Pickle of, 117
• Tomato, Green, Sweet Pickle of, 111
• Tomato Sauce, 116
• Walnut, 115

BREAD AND YEAST

• Biscuit, Cream of Tartar, 130
• Biscuit, Light, or Roll, 130
• Biscuit or Rolls, Milk, 130
• Biscuit, Soda or Milk, 128
• Biscuit, Soda, with Cream of Tartar, 128
• Biscuit, Sponge, with Yeast, 129
• Biscuit, Sponge, without Yeast, 130
• Biscuit, Yeast Powder, 129
• Boston Brown Bread, 127
• Bread, Good, to Make, 124, 125
• Bread, Family, 126
• Bread, Light, 126
• Bread, Sponge, 126
• Brown Bread, 127
• Buckwheat Cakes, 135
• Buckwheat Cakes, Griddle, 136
• Corn Batter Bread, 128
• Corn, Mississippi, Bread, 128
• Dyspeptics, Bread for, 127
• Graham Bread, 127
• Hard-Yeast Cakes, 121
• Indian Bread, 127
• Indian Cakes, 135
• Indian Cakes, Griddle, 135
• Muffins and Crumpets, 133
• Muffins, Nice, 133
• Muffins, Graham, 133
• Noodles, 136
• Pain Perdu, 134
• Pocketbooks for Tea, 134
• Potato Bread, 125
• Puffs, Flour, 131
• Rice Cakes, 132
• Rising with Yeast Cake, 120
• Rolls, Breakfast, 131
• Rolls, Fine, 132
• Rolls, Virginia, 131
• Rye Bread, 127
• Sally Lunn, 132
• Turnpike Cakes, 121
• Wheat Bread, with Potatoes, 125
• Yeast, Hard Fig-leaf, 123
• Yeast, Home-Made, 123
• Yeast, Hop and Potato, 122
• Yeast, Liquid, of Corn and Hops, 121
• Yeast, Milk, 123
• Yeast, Potato, 122
• Yeast, Remarks on, 120
• Yeast, Salt, 123

RUSKS, DOUGHNUTS AND WAFFLES

• Crullers, 139
• Doughnuts, with Hop Yeast, 137
• Doughnuts, without Yeast, 137
• Doughnuts, Cream without Yeast, 138
• Doughnuts, Plain, 138
• Doughnuts, Sour Milk, without Yeast, 137
• Rusks, Miss Lester’s Tea, 137
• Waffles, 138

CAKES AND CONFECTIONS

• Almond Drops, 164
• Almond Macaroons, 165
• Bride’s Cake, 144
• Charlotte Russe, 142
• Cheap Cake, 156
• Chocolate Cake, 153, 154
• Citron Cake, 155
• Cocoanut Cakes, 159, 160
• Coffee Cake, 161
• Corn Starch Cake, 156
• Cream Cakes, 162, 163
• Cup Cakes, 151
• Delicate Cakes, 162
• Diamond Bachelors, 162
• Drop Cakes, 161, 162
• Drops, Cocoanut, 160
• Easy Cake, 164
• Egg Kisses, 153
• Francatelli’s Spanish Cake, 153
• French Loaf Cake, 152
• Frosting for Cake, 141
• Fruit Cake, 142
• Fruit Cake, Cheap, 143
• Fruit Cake, Family, 143
• Fruit Cake, Nougat, 143
• Fruit Cake, Wisconsin, 143
• Genoese Cake, 153
• Ginger Nuts, 148
• Ginger Snaps, 148
• Ginger Bread, Sponge, 147
• Gold Cake, 158
• Hard times, Louisiana, Cake, 155
• Icing, 140
• Icing, Boiled, 141
• Icing, Boiled, Hot, 141
• Icing, Chocolate, 140
• Indian Cake, 156
• Isabella Cake, 150
• Jelly Cake, 145
• Jelly Roll, Young Cook’s, 164
• Jumbles, 152
• Jumbles, Ring, 154
• Lady Cake, 149
• Lady Cake, White, 150
• Lady Cake, Yellow, 149
• Ladies’ Fingers, 155
• Ladies’ Fingers, German, 154
• Little Jessie’s Cake, 151
• Loaf Cake, Plain, 153
• Loaf Cake, French, 152
• Maizena Cake, 146
• Marble Cake, 152
• Molasses Cake, 157
• Naples Biscuit, 161
• Pecan Cake, 160
• Portugal Cake, 149
• Pound Cake, 145
• Pound Cake, Cocoanut, 159
• Silver Cake, 157, 158, 159
• Shrewsbury Cake, 161
• Soda Cake, 156
• Sponge Cake, 146
• Sponge Cake, Jenny’s, 147
• Sponge Cake, White, 147
• Sponge, Ginger Bread, 147
• Tipsy Cake, 163
• Tea Cakes, 148, 163
• Teacup Cake, 151
• Trifles, 157
• Velvet Cake, 162
• Wedding Cake, 144
• White Cakes, 149
• Wine Cakes, 161

DESSERTS

• Almond Meringue, 168
• Ambrosia of Orange, etc., 185
• Apple Compote, 168
• Blanc Mange, Gelatine, 169
• Blanc Mange, Maizena, 168
• Charlotte Russe, 166, 167
• Cheesecakes, Lemon, 182
• Cheesecakes, Orange, 182
• Cream, Barley or Sage, 180
• Cream, Berry, Frozen, 180
• Cream, Biscuit in Moulds, 179
• Cream, Chocolate, Iced, 181
• Cream, Orange, 179
• Cream, Whipped, with Wine, 174
• Custard, Apple, 170
• Custard, Boiled, 170
• Custard, Coffee, 182
• Custard, Lemon, 170
• Dessert for a Delicate Person, 175
• Egg-Nog, 185
• Floating Island, without Wine, 185
• Glazing for Pastry, 171
• Ice Cream, 178
• Ice Cream, without Cream, 181
• Jelly, Calves’ Feet, 184
• Jelly, Isinglass, 169
• Jelly, Wine, for Gelatine, 183
• Jelly, Yellow Custard, 183
• Mange, Chocolate, 169
• Oranges, Croquante, 173
• Peaches and Cream, Frozen, 180
• Pies or Pudding, Cocoanut, 177
• Pudding, All-the-Year-Round, 171
• Pudding, Batter, 174
• Pudding, Cabinet, Steamed, 176
• Pudding, Custard Cocoanut, 178
• Pudding, Delicious, 177
• Pudding, Francatelli’s Lemon, 173
• Pudding, Gelatine Snow, 172
• Pudding, Macaroon, Iced, 175
• Pudding, Meringue, 176
• Pudding, Prince Albert’s, 177
• Pudding, Roll, of Fruit, 175
• Pudding, Suet, 175
• Pudding, Transparent, 171
• Queen’s Drops, 168
• Sherbet, Lemon, 179
• Sicilian Biscuit, 167
• Tart, Lemon, 174
• Trifle, Apple, 172
• Trifle, Delicious, 172