Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Cold Meat
  • An Onion
  • A Pint of Chopped Potatoes (Uncooked)
  • 2 Hard-Boiled Eggs
  • ¼ of a Clove of Garlic
  • A Tablespoonful of Butter, or Lard
  • Salt, Pepper and Cayenne to Taste
  • ½ Pint of Hot Water


Take the remains of cold Roast, Stew, Bouilli, Steaks or Fowl, and mince very fine. To every quart of meat allow one onion, a quarter of a clove of garlic, chopped fine, and one pint of chopped (uncooked) potatoes, and two hard-boiled eggs, chopped fine. Mix all this with the minced meat, add salt, pepper and Cayenne to taste; put into a stew pan with a tablespoonful of butter or lard, and let it simmer gently. After ten minutes add a half pint of hot water. Let cook ten minutes longer and serve. The eggs may be omitted.