Preparation info

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Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Proceed in the same manner as in the making of Cafe Noir, allowing the usual quantity of boiling water to the amount of Coffee used. When made, pour the Coffee into delicate china cups, allowing a half cup of Coffee to each cup. Serve, at the same time, a small pitcher of very sweet and fresh cream, allowing a cup of cream to a half cup of Coffee. The milk should always be boiled, and the cream very hot. If the cream is not fresh and sweet, it will curdle the Coffee, by reason of the heat. Cafe au Lait is a great drink in New Orleans, while Cafe Noir is more generally the early morning and the afternoon drink.

Having thus bid its readers “Good morning, ” and drank with them a cup of Cafe Noir, the Picayune will proceed to discuss Creole Cookery in all its forms, from Soupe a la Creole to Pacandes Amandes and Pralines.