Pababotte a la Creole

Pababotte a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Pababottes
  • 6 Truffles
  • 6 Thin Slices of Bacon


Clean the pababottes as you would a Chicken, and take out the entrails. Separate the gizzards, and be sure to throw them away, retaining all the rest of the entrails for stuffing. Chop the remaining entrails very fine, and season well with salt and pepper. Fry them in about a quarter of a spoon of butter. In the meantime take the Pababotte and rub well with salt and pepper, and put a sma