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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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When salt hams or tongues are cooked they should be instantly thrown into cold water, as the change from the boiling water they were cooked in, to the cold water, instantly loosens the skin from the flesh, and it peels off without trouble.
Fresh vinegar should be added to chopped capers, because it brings out their flavor, and makes the sauce more appetizing.
Butter sauce should never be boiled, as it becomes oily if boiled in making. The whites and yolks of eggs should be beaten separately, because the tissues of both can be better separated; and a tablespoonful of water beaten with each is an improvement, and should never be omitted.