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A Collection of Créole Récipés as used in New Orleans prepared for use with herbs and seasonings of New Orleans Kiskatom Farm, Mandevilla, La. / [Caroline D. Weiss]
LIBRA - Blank Collection TX715 .C653 1941 Blank copy
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- Format:
- Book
- Author/Creator:
- Weiss, Caroline D., author.
- Language:
- English
- Subjects (All):
- Cooking, Creole.
- Cooking, American--Louisiana style.
- Cooking, American.
- Cooking--Louisiana--New Orleans.
- Cooking.
- Louisiana--New Orleans.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- [2], 49, [5] pages : illustrations ; 24 cm
- Other Title:
- Collection of Créole Récipés as used in New Orleans.
- Place of Publication:
- New Orleans, La. : From The Press of the Peerless Printing Co., 1941.
- Contents:
- Foreword
- Rice
- Gumbo: Gumbo Filé; Crab-Shrimp-Okra; Crab-Shrimp Gumbo Filé
- Jambalaya: Créole Jambalaya; Oyster Jambalaya
- Turtle Soup
- Crawfish Bisque
- Bouillabaisse
- Courtbouillon à la Créole
- Stewed Shrimp à la Créole
- Trout Tenderloin (with White Wine Sauce)
- Boiled Green Trout (Black Bass)
- Trout Meuniére
- Trout Marguery
- Baked Sheepshead à la Créole
- Boiled Red Fish or Red Snapper
- Pompano en Papillotes
- Oyster Pie
- Oysters St. Jacques
- Oysters Rockefeller
- Herb Omelette
- Chicken Fricassee, Créole
- Poultry Stuffing
- Mutton Hash (Wet Hash)
- Dry, or Baked, Hash
- Roast Veall
- Smothered Beef round
- Lamb Roast à la Béarnaise
- Daube, or Beef à la Mode
- Boiled Brisket
- Meat Balls
- Grillades
- Tripe à la Créole
- Brown Gravy
- French Dressing (Créole Style)
- Sauce Arnaud (sometimes called Rémoulade)
- Sauce Piquante
- Sauce Robert
- Sauce Mayonnaise
- Sauce à la Tartare
- Sauce aux Tomates
- Sauce au Beurre
- Sauce au Beurre Noir
- Sauce Béarnaise
- Sauce à la Maître d'Hôtel
- Sauce Béchamel
- Sauce à la Hollandaise
- Bordelaise Sauce (Créole)
- Vinegars
- Glazed Carrots
- Potatoes Soufflé
- Okra (stewed with tomatoes and corn)
- Stuffed Egg Plant, or Squash
- Kskatom Salad Plate
- Lost Bread
- Spoon Bread
- Pecan Pralines: Créole; à l'Esplanade
- Drinks: Mint Julep, Café Brulot, Gin Fizz (Ramos), Sazerac Cocktail
- Use of Herbs and Seasonings.
- Notes:
- Author from copyright statement.
- Includes index.
- Blue covers lettered in dark blue and red with blue plastic comb binding.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy has bookplate of Chef Fritz Blank laid in.
- Kislak copy has ms. annotations.
- OCLC:
- 7045628
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