This word, as used by the Creoles, has a different significance from the word as used in the current French culinary vocabulary, where grillade means grilled food. The Creole grillade is meat cooked slowly, or simmered in a frying pan, and has nothing to do with grilling. In the course of time the word was misapplied, in the same manner as the Creoles came to misapply the word courtbouillon. The Grillades, however, are one of the most famous New Orleans dishes, and are almost invariably served with either boiled hominy or plain boiled rice.
Grillades can also be made with slices of veal and slices of gammon, cut just under