Gourmet's Guide to New Orleans: Creole Cookbook

allspice baking dish baking powder bay leaf beaten egg black pepper boiling water bread crumbs butter tablespoons cake cayenne cayenne pepper celery chicken chocolate chopped cloves cloves garlic cold water cook cool cream sauce cup butter cup milk cup sugar cup water cups flour double boiler egg yolks fire fish garlic gelatine grated cheese hard-boiled eggs hot water ingredients lard lemon juice mashed mayonnaise melted butter minced minutes mixture moderate oven mold mushrooms mustard olive oil onion orange oysters parsley pecans peel pepper to taste pint powdered sugar red pepper Remove rind roll Roquefort cheese salt and pepper seasoning serve shallots sherry shrimp simmer slices Soak soup spoon sprinkle stir syrup Tabasco tablespoons butter tablespoons flour teaspoon salt teaspoon vanilla teaspoons baking powder tender thick thin thyme toast tomatoes vinegar Walter Torian whipped cream wine Worcestershire Sauce