CREOLE Half a dozen slices of okra or half a can of
BISQUE canned okra should be used. If fresh,
wash and slice. Add half a can of tomatoes, one
sliced onion, three whole cloves, a finely-chopped
green pepper, half a teaspoonful each of all-
spice and salt and a tablespoonful of butter. Cover
Chese Ingredients with a quart of cold water and place
on the fire in an enamel kettle and bring to the boiling
point. Add more w^ater, if needed, then strain and set
on the back of the stove where it will not boil. In a
double boiler heat one pint of milk and thicken with
a small teaspoon of corn starch blended with a little
cream and let come to a boil. Then pour the prepared
soup into a tureen, stir in a pinch of baking soda✪ Creole Bisque to
prevent curdling, and pour over the cream sauce, stir-
ring all the while. Stir in croutons of toasted bread
and serve very hot.
CREAM This is another Creole soup that will find
OF PEA instant favor. Have a can of small French
SOUP peas, drain and w^ash carefully. Place in
a small saucepan, adding a sprig of fresh mint, a little
onion juice, a pinch of sugar, a dash of cayenne, and
a generous saltspoonful of salt. Cover w^ith a pint
of cold water and cook until the peas w^ll easily mash
and press through a sieve. Return to the fire and grad-
ually stir in a half-pint of cream and a small cup of
95
A BACHELOR'S CUPBOARD
Mexican and Creole Cooking
milk, and just before It comes to the boiling point add
a tablespoonful of butter blended to a roux with a tea-
spoonful of flour. Pulled bread should be served with
this.
BOUILLA- IS another typical Creole dish — ^but should
BAISSE be made on the Gulf, where the red snap-
per Is just from the water, where the redfish is fresh,
and then only can It be know^n In perfection. Those
who live on the Gulf know how^ to make It — those who
do not cannot obtain the Ingredients In their perfection,
so I will simply say it's delicious.
96
feACfleUORT
mcy^g BOUCH€:€S
CHAPTER XI
" Every animal but one keeps to
one dish." — The Spectator.
Every bachelor Is an epicure — or
thinks he is. According to time and
season and environment, the single
man who has dabbled in cooking at
all will tell you that he has " the
best thing ever " — then promptly
proceeds to *' show you," as though
you w^ere straight from St. Louis.
Even the New England farmer
has his specialties, which are apt, in
summer, to include a famous dish of
pepper grass, lettuce, and mustard
leaves tossed together with salt, pep-
per, vinegar, and sugar, as a salad
course; and from *' Reuben " up to
the Marquis de Dion, with his suc-
culent snails or " Escargots de Bor-
deaux," he runs the gamut of edibles.
The cowboy on the Western plains
97
A BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
Page 40 · 2 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CREOLE Half a dozen slices of okra or half a can of BISQUE canned okra should be used. If fresh, wash and slice. Add half a can of tomatoes, one sliced onion, three whole cloves, a finely-chopped green pepper, half a teaspoonful each of allspice and salt and a tablespoonful of butter. Cover these Ingredients with a quart of cold water and place on the fire in an enamel kettle and bring to the boiling point. Add more water, if needed, then strain and set on the back of the stove where it will not boil. In a double boiler heat one pint of milk and thicken with a small teaspoon of corn starch blended with a little cream and let come to a boil. Then pour the prepared soup into a tureen, stir in a pinch of baking soda to prevent curdling, and pour over the cream sauce, stirring all the while. Stir in croutons of toasted bread and serve very hot.
CREAM This is another Creole soup that will find OF PEA instant favor. Have a can of small French SOUP peas, drain and wash carefully. Place in
a small saucepan, adding a sprig of fresh mint, a little onion juice, a pinch of sugar, a dash of cayenne, and a generous saltspoonful of salt. Cover with a pint of cold water and cook until the peas will easily mash and press through a sieve. Return to the fire and gradually stir in a half-pint of cream and a small cup of
Mexican and Creole Cooking
milk, and just before It comes to the boiling point add a tablespoonful of butter blended to a roux with a teaspoonful of flour. Pulled bread should be served with this.
BOUILLA- IS another typical Creole dish — ^but should BAISSE be made on the Gulf, where the red snapper Is just from the water, where the redfish is fresh, and then only can It be know^n In perfection. Those who live on the Gulf know how^ to make It — those who do not cannot obtain the Ingredients In their perfection, so I will simply say it's delicious.
CHAPTER XI
" Every animal but one keeps to one dish." — The Spectator.
Every bachelor Is an epicure — or thinks he is. According to time and season and environment, the single man who has dabbled in cooking at all will tell you that he has " the best thing ever " — then promptly proceeds to *' show you," as though you w^ere straight from St. Louis.
Even the New England farmer has his specialties, which are apt, in summer, to include a famous dish of pepper grass, lettuce, and mustard leaves tossed together with salt, pepper, vinegar, and sugar, as a salad course; and from *' Reuben " up to the Marquis de Dion, with his succulent snails or " Escargots de Bordeaux," he runs the gamut of edibles. The cowboy on the Western plains
Bachelor Bonnes Bouchees
Records on this page
Creole BisqueCream of Pea Soup