La Cuisine Creole
by Lafcadio Hearn
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Language: English
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About this eBook
- Author
- Hearn, Lafcadio, 1850-1904
- Title
- La cuisine creole : a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine
- Original Publication
- New Orleans: F. F. Hansell & Bro., Ltd., 1885.
- Credits
- Carol Brown, deaurider and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Cooking -- Louisiana -- New Orleans
- Category
- Text
- Project Gutenberg
- eBook-No. 75027
- Release Date
- January 3, 2025
- Copyright
- Public domain in the USA.
Contents
- 1.Untitled
- 2.LA CUISINE CREOLE
- 3.Untitled
- 4.INTRODUCTION
- 5.SOUP
- 6.FISH
- 7.COLD MEATS AND HOW TO SERVE THEM
- 8.SAUCES FOR MEATS AND GAME
- 9.ENTREES
- 10.MUTTON, BEEF AND HAMS
- 11.FOWLS AND GAME
- 12.VEGETABLES
- 13.EGGS, OMELETS, ETC.
- 14.SALADS AND RELISHES
- 15.PICKLES
- 16.BREAD AND YEAST
- 17.RUSKS, DOUGHNUTS AND WAFFLES
- 18.CAKE AND CONFECTIONS
- 19.DESSERTS
- 20.PUDDINGS, PIES AND MINCEMEAT
- 21.PRESERVES, SYRUPS AND FRUIT JELLIES
- 22.BRANDIED FRUITS, WINES AND CORDIALS
- 23.DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT
- 24.COFFEE, TEA, CHOCOLATE, ETC.
- 25.CANDIES AND CREAM DROPS
- 26.CHEFS D’OEUVRE
- 27.HINTS ON COOKING
- 28.HINTS ON HOUSECLEANING
- 29.INDEX
- 30.Transcriber’s Note:
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