La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, who Have Made New Orleans Famous for Its Cuisine |
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allspice apples bake beat beaten beef black pepper boiling water brandy butter cake chicken chopped cloves cold water cook cool cover cream cream of tartar cup of butter cup of sugar currants custard dish eggs fire flavor flour four eggs fruit grated gravy green half a cup half a pint half a pound half an hour isinglass jelly juice lard lemon let it boil little salt maizena mash meat minutes molasses nice nutmeg okra onions ounces oven oysters parsley peaches peel pepper and salt pickle pieces pint pint of milk pound of butter pound of sugar powdered PUDDING puff paste quart quarter rind roll sauce scald season serve sifted flour simmer skim slices soup sponge cake stew stew-pan stir strain sweet milk syrup tablespoonful Take teaspoonful tender thick three eggs tomatoes veal vinegar warm wash white sugar wine yeast yolks