Cooking in Old Creole Days La cuisine créole à l'usage des petits ménages
Author: Célestine Eustis COPYRIGHT 1903 Publisher: New York, R. H. Russell 1904
GUMBO FILéPut into a casserole (saucepan) a spoonful of pure lard and one of flour, stir it well until it is of a light brown. Chop an onion into small pieces and throw them in. Cut up a fat capon or chicken into small pieces and put these in the casserole with the flour and lard. Stir it all the while until the chicken is nearly done. When the whole is well browned, add a slice of ham, cut up small. Throw in two or three pods of red pepper, and salt to your taste. Now add a quart of boiling water, and leave it on the fire for two hours and a half. A quarter of an hour before dinner is served add three dozen oysters with their liquor. Just before taking the soup off the fire, put in a tablespoonful of filet, stirring it all the while. Let it boil one minute and then serve. Do not put in too much filet; the spoon should not be full. Indeed, half a tablespoonful is enough.--LOUISE LIVINGSTON HUNT, New Orleans.
Gumbo FiléGumbo Filé is a powder prepared by the Indians. When the leaves of the sassafras trees are very tender and green, they gather them,dry them, pound them and put them in bags. This powder may be found at Park & Tilford's, N.Y., or at Solari's Grocery Store, Chartres St., New Orleans.
NEW ORLEANS OYSTER SOUPMake "a brown." [roux] A brown is made by putting a lump of butter or lard into a saucepan, adding flour, and stirring until it becomes a rich brown, but is not burned. Add to your brown, salt and pepper. Take a quart of oysters, separate them from their water. Add a pint of fresh water to your brown, then put in the oyster water, let it simmer slowly for half an hour. Then put in a little parsley. Add your oysters a quarter of an hour before serving, and small pieces of fried bread or biscuits. A few minutes before serving cayenne pepper can be added to taste, also vermicelli instead of crackers, or small green onions.--JOSEPHINE NICAUD.
JUMBALLAYATake a good sized chicken. Cut it as for fried chicken, season it with salt and pepper, and fry in a spoonful of lard. Cut up half a pound of ham in pieces an inch long, and fry in the same pan. When that is fried, take out and in the same lard fry a spoonful of onions cut very fine. Slice up three large tomatoes, or two spoonfuls of canned tomatoes, and fry them in the same pan. Cut up a little parsley and add when everything is fried. Put back your ham and chicken and add two and a half cupfuls of water. Let it come to a boil, and then add a cupful of well washed rice. Put it again on a quick fire. When the rice is cooked, and the steam begins to rise, put it on a slow fire and add a teaspoonful of butter. If you fear it may burn at the bottom of the pot, use a fork, not a spoon, as the latter makes the rice soggy. Let it soak or dry thoroughly. If it does not dry fast enough, put for a moment in the oven.--LYDIA EUSTIS.