Maunsel White

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

This is a famous Creole Preparation, and it bears the name of the family that originated it. In Maunsel White the infusion of Cayenne is so hot that only a few drops suffice, but the taste is most pungent and stimulating to the palate, and is especially agreeable when eating oysters with Oyster Bread, or “Hard Tack.”