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Klappentext Assembled at the turn of the 20th century by a Crescent City newspaper, "The Picayune," this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes. Inhaltsverzeichnis Title PageIntroduction to Second EditionIntroduction to First EditionChapterI Creole CoffeeII SoupsIII Meat SoupsIV Fish SoupsV Lenten SoupsVI The BouilliVII Creole GumboVIII FishIX Shell FishX Shell Fish (Continued)XI Salt and Canned FishXII Meats?BeefXIII Veal?SweetbreadsXIV MuttonXV PorkXVI PoultryXVII PigeonsXVIII GameXIX BirdsXX "Stuffings and Dressing for Poultry, Game and Fish, Etc."XXI "Sauces for Fish, Meats, Poultry, Game, Etc."XXII SaladsXXIII EggsXXIV Louisiana RiceXXV CerealsXXVI MacaroniXXVII CheeseXXVIII CanapesXXIX VegetablesXXX Hors d'Oeuvres (Relishes)XXI Sweet EntremetsXXXII DessertsXXXIII Pastry and PiesXXXIV PuddingsXXXV "Custards, Creams and Other Desserts"XXXVI Pudding SaucesXXXVII CakesXXXVIII Layer CakesXXXIX Dessert CakesXL Icings for CakesXLI "Ice Creams, Biscuits, Sherbets"XLII "Fruits, Syrups, Cordials, Etc."XLIII "Domestic Wines, Cordials and Drinks"XLIV "Jellies, Marmalades, Preserves"XLV Creole CandiesXLVI Canning and PicklingXLVII Creole BreadsXLVIII Suggestions to HousekeepersXLIX Varieties of Seasonable FoodsL Conclusion
