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La Cuisine Creole

by Lafcadio Hearn

64 sections · Download EPUB

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  1. 1Epigraph — Introduction
  2. 2Soup
  3. 3Fish
  4. 4Cold Meats and How to Serve Them
  5. 5Sauces for Meats and Game
  6. 6No. 2 — Brown Onion Sauce for Poultry, etc.
  7. 7No. 3 — Mushroom Sauce
  8. 8No. 4 — Mint Sauce for Spring Lamb
  9. 9No. 5 — White Onion Sauce
  10. 10No. 6 — Tomato Sauce, Plain — No. 7 — Cranberry Sauce
  11. 11No. 8 — Salad Sauce or Dressing for Lettuce
  12. 12No. 9 — Sauce Piquante for Cold Meat
  13. 13No. 10 — Butter and Flour Sauce or White Sauce
  14. 14No. 12 — Parsley and Butter Sauce
  15. 15No. 13 — Lemon Sauce for Fish
  16. 16No. 14 — Sauce à l’Aurore, for Fish
  17. 17No. 15 — Sauce Froide
  18. 18No. 16 — Chestnut Sauce for Turkey or Fowls
  19. 19No. 17 — White Celery Sauce for Boiled Poultry
  20. 20No. 18 — White Cucumber Sauce for Meats
  21. 21No. 19 — Eggs and Butter Sauce
  22. 22No. 20 — Wine Sauce for Venison or Mutton
  23. 23No. 21 — Savory Jelly for Cold Turkey or Meat
  24. 24No. 22 — Tomato Sauce, Rich and Very Fine
  25. 25No. 23 — Brown Oyster Sauce — No. 24 — White Oyster Sauce
  26. 26No. 25 — Oyster Sauce for Boiled Turkey
  27. 27No. 26 — Sauce Piquant
  28. 28No. 27 — Stock for Soups or Gravies
  29. 29No. 28 — Egg Sauce With Lemon
  30. 30No. 29 — Horseradish Sauce
  31. 31No. 30 — To Keep Horseradish — No. 31 — Sauce Robert
  32. 32No. 32 — Piquant Tomato Sauce
  33. 33No. 33 — Cream Sauce
  34. 34No. 34 — Apple Sauce
  35. 35No. 35 — Cranberry Sauce
  36. 36No. 36 — Savory Sauce for a Roast Goose
  37. 37No. 37 — Fried Peaches for Sauce
  38. 38No. 38 — Fried Apples as a Relish
  39. 39No. 39 — Rich Lemon Sauce, for Puddings
  40. 40No. 40 — Hard Sauce
  41. 41No. 41 — To Keep Horseradish for Sauce
  42. 42No. 42 — To Make Good Vinegar; No. 1
  43. 43No. 43 — Another Way to Make Vinegar; No. 2
  44. 44No. 44 — To Make Good Vinegar for Pickles
  45. 45No. 45 — To Make Good and Cheap Vinegar
  46. 46Entrees
  47. 47Mutton, Beef and Hams
  48. 48Fowls and Game
  49. 49Vegetables
  50. 50Eggs, Omelets, etc.
  51. 51Salads and Relishes
  52. 52Pickles
  53. 53Bread and Yeast
  54. 54Rusks, Doughnuts and Waffles
  55. 55Cake and Confections
  56. 56Desserts
  57. 57Puddings, Pies and Mincemeat
  58. 58Preserves, Syrups and Fruit Jellies
  59. 59Brandied Fruits, Wines and Cordials
  60. 60Delicate Preparations for the Sick and Convalescent
  61. 61Coffee, Tea, Chocolate, etc.
  62. 62Candies and Cream Drops
  63. 63Chefs D’Oeuvre
  64. 64Hints on Cooking

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