La cuisine creole
- Subtitle
- a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine
Read La cuisine creole by Lafcadio Hearn online. Browse the complete text, chapters and notes.
Editions
Table of contents
1. Front matter2. LA CUISINE CREOLE3. INTRODUCTION4. SOUP5. FISH6. COLD MEATS AND HOW TO SERVE THEM7. SAUCES FOR MEATS AND GAME8. ENTREES9. MUTTON, BEEF AND HAMS10. FOWLS AND GAME11. VEGETABLES12. EGGS, OMELETS, ETC.13. SALADS AND RELISHES14. PICKLES15. BREAD AND YEAST16. RUSKS, DOUGHNUTS AND WAFFLES17. CAKE AND CONFECTIONS18. DESSERTS19. PUDDINGS, PIES AND MINCEMEAT20. PRESERVES, SYRUPS AND FRUIT JELLIES21. BRANDIED FRUITS, WINES AND CORDIALS22. DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT23. COFFEE, TEA, CHOCOLATE, ETC.24. CANDIES AND CREAM DROPS25. CHEFS D’OEUVRE26. HINTS ON COOKING27. HINTS ON HOUSECLEANING28. INDEX29. Transcriber’s Note: