Sweet Entremets

Sweet entrees and entremets are not the least part of the real Creole cuisine. The ancient French colonists brought the custom of serving Entremets Sucres and Entrees, such as Beignets, Compotes, Souffles, Gelees, etc., from the old mother country to Louisiana. The Creoles applied these to the various delightful and refreshing fruits which abound in Louisiana. When the little Creole children, taking a peep into the kitchen, as children will do in every clime, saw that the fat and cheery old cook was going to make Apple Fritters, Orange Fritters, or cook Fried Bananas for dinner, there was always some very endearing term applied to the old Creole cuisiniere, and she never failed to respond in the wholesome and practical way that the Creole cooks of those days did, by handing a beautiful golden Beignet, piled with snowy sugar, to the expectant little ones.