Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Our grillades or Fried Meat a la Creole are famous, relishable and most digestible dishes, no matter what scientists may say about the non-advisability of eating Fried Meat. The many octogenarians who walk our streets, and who have been practically raised on Grillades, for it is a daily dish among the Creoles, are the best refutation of the outcry that is made in the North and West against Fried Meat. The great truth is that the Creoles know how to fry Meat.

The round of the Meat is always selected for Grillades, and one steak will serve six persons. The steak is cut into pieces of about six or eight squares and each piece is called a Grillade. Season well with salt and pepper, rubbing these into the Meat thoroughly and letting it soak well into the fibers. Have ready a hot pan, and place within a tablespoonful of lard, and, when hot, a sliced onion and one clove of garlic, chopped very fine. Let this brown, and then add one chopped tomato. Place the Grillades in this, letting them soak thoroughly. Cover with a tight cover, and set back, letting them fry slowly, so as to absorb all the lard and juices. Serve on a hot dish, when brown, with garnishes of parsley. This is the recipe for making Grillades without gravy. Some also fry simply in the boiling lard, using only a half tablespoonful, and letting it soak and absorb thoroughly after being well seasoned. This is a matter of taste.

Grillades are a favorite dish among the poorer classes of Creoles, especially, being served not only for breakfast, but also at dinner, in the latter instance with gravy and a dish of Red Beans and Boiled Rice.

This dashing milkman sold his milk at the going 1914 rate — 5 cents a pint.