Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Having given the recipes for the “Mother Soups, ” which are the bases of all Soups, a word must be said about colorings for Soups. While colorings have been extensively used in New Orleans, the good old Creoles long ago found out that coloring matter, whether in liquid form or in balls or tablets, detracted from the good flavor of the Soup, and that a properly made Soup needed no coloring. The good Bouillon has a color peculiar to itself — a reddish yellow, which comes from the juice of the meat. The absence of natural color in the Soup indicates that too small an amount of meat has been used in proportion to the water, a poor quality of meat, or there has been a too rapid process of boiling. Still, if colorings are desired, the following recipe, which is free from the deleterious compounds sold in stores, has long been used by the Creoles for coloring gravies, and may be used with good effect in Soups. It is called by the Creoles