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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

"La Cuisine Creole" (Creole cookery) partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican. In this compilation will be found many original recipes and other valuable ones heretofore unpublished, notably those of Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot, together with many confections and delicacies for the sick, including a number of mixed drinks. Much domestic contentment depends upon the successful preparation of the meal; and as food rendered indigestible through ignorance in cooking often creates discord and unhappiness, it behooves the young housekeeper to learn the art of cooking.