The Picayune's Creole Cook Book

New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles. Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. Introductory material explains the traditional French manner of preparing foods, and a selection of full menus covers both everyday and festive meals. Unabridged reprint of the classic 1901 edition.

Title Page
Introduction to Second Edition
Introduction to First Edition
Chapter
I Creole Coffee
II Soups
III Meat Soups
IV Fish Soups
V Lenten Soups
VI The Bouilli
VII Creole Gumbo
VIII Fish
IX Shell Fish
X Shell Fish (Continued)
XI Salt and Canned Fish
XII Meats?Beef
XIII Veal?Sweetbreads
XIV Mutton
XV Pork
XVI Poultry
XVII Pigeons
XVIII Game
XIX Birds
XX "Stuffings and Dressing for Poultry, Game and Fish, Etc."
XXI "Sauces for Fish, Meats, Poultry, Game, Etc."
XXII Salads
XXIII Eggs
XXIV Louisiana Rice
XXV Cereals
XXVI Macaroni
XXVII Cheese
XXVIII Canapes
XXIX Vegetables
XXX Hors d'Oeuvres (Relishes)
XXI Sweet Entremets
XXXII Desserts
XXXIII Pastry and Pies
XXXIV Puddings
XXXV "Custards, Creams and Other Desserts"
XXXVI Pudding Sauces
XXXVII Cakes
XXXVIII Layer Cakes
XXXIX Dessert Cakes
XL Icings for Cakes
XLI "Ice Creams, Biscuits, Sherbets"
XLII "Fruits, Syrups, Cordials, Etc."
XLIII "Domestic Wines, Cordials and Drinks"
XLIV "Jellies, Marmalades, Preserves"
XLV Creole Candies
XLVI Canning and Pickling
XLVII Creole Breads
XLVIII Suggestions to Housekeepers
XLIX Varieties of Seasonable Foods
L Conclusion