" Boast or Game, j
wîth the usual after-dinner wines as preferred.
GRAND BRULE A LA BOULANGER.
{From a Gourmet.)
The crowning of a grand dinner îs a brûle. It îs the
pièce de résistance, the grandest pousse café of ail.
After the coffee has been servd, the lîghts are turned
down or extinguîshed, brûle îs brought in and placed in
the centre of the table upon a p^desjtal surrounded by
flowers, X mPtcU i« Ught?^; and i^t^f pllowipg the roi-
246 LA CUISINE CREOLE.
phur to burn entirely ofE is applied to the brandy, and
as it burns it sheds its weird lîght upon the faces of
the Company, making them appear like ghouls în strik-
îng contrast to the gay surroundîngs. The stillness
that foUows gives an opportunity for thoughts that
break ont in ripples of laughter which pave the way for
the exhilaration that ensues.
Pour into a large silver bowl two wineglasses of best
French brandy, one half wineglass of kîrsh, the same of
maraschino, and a small quantity of cinnamon and all-
spîce. Put in about ten cubes of white sugar✪ Grand Brule a la Boulanger; do not
crush them, but let them become saturated with the
liquor. Kemove the lumps of sugar, place in a ladle
and cover with brandy. Ignite it as before dîrected,
then lift it with the contents from the bowl, but do not
mix. After it has burned about flfteen minutes serve
in wîne glasses. The above is for flve persons, and
should the company be larger add in proportion.
Green tea and Champagne are sometimes added.
PETIT BRULE.
Take an ordinary-sized, thick-skinned orange; eut
through the peel entirely around the orange like the lîne
of the equator, then force oflf the peel by passing the
handle of a spoon between it and the pulp. Into the
cup thus formed put two lumps of sugar and some cin-
namon, and fill with fine French brandy ( cognac✪ Petit Brule ) , and
ignite it the same as the above and pour into glasses.
The brûle will be found to hâve a pleasant flavor given
to it by the orange.
I
}'
î
LA GVÎ8INE CREOLE. 247
GINN PIZ — NO. 1.
One-half tablespoonful of sugar, a lîttle lemon juice,
two wineglassfuls of seltzwater, one wineglassful
"Tom", or Hoîland gin, teaspoonful of white of an egg,
and îce ; sbake well and straîn into f ancy glass.
GINN FIZ — NO. 2.
Use celestine vichy înstead of seltzwater, and the yolk
înstead of the white of an egg.
JAMAICA RUM PUNCH.
Make same as whiskey or brandy punch. Santa
Cruz, same.
PONCHB ROMAINE.
Two wineglassfuls of water, one wineglassful of
whiskey, half wineglassful of Jamaica rum ; sugar and
lemon to taste✪ PONCHB ROMAINE. Sbake, and use plenty of ice. Strain
and serve in fancy glass.
PARLOR PUNCH (MORAN^S).
One tablespoonful of white sugar, a little lemon juice.
two wineglassfuls of English black tea, one wineglassful
of whiskey, one-half wineglassful of Jamaica rum, a
little raspberry syrup, plenty of small ice✪ PARLOR PUNCH (MORAN'S). Sbake well,
and strain in fancy glass.
ROYAL COCKTAIL ( MORAN^S OWN ) .
One lump sugar; two dashes of Boker's bitters, or
Angostura bitters, two tablespoonfuls of Belfast ginger
aie ; one wineglassful of whiskey, or brandy ; one lemon
peel; plenty of ice. Sbake well, and strain in fancy
glass.
248 LA CUISINE CREOLE.
NEW ORLBANS TODDY.
One lump of sugar, one tablespoonful of water, one
wineglassful of whiskey or brandy, one lump of îce.
Use small bar glass.
VIRGINIA TODDY.
Two lumps of sugar, two sherry or wineglassf uls of
water, same of whiskey, plenty of ice; shake well and
strain into small bar glass, wîth grated nutmeg on top.
WHISKEY, BRANDY, OR GIN COCKTAILS — New Orléans Style
Two dashes of Boker's, Angostura or Peychaud bît-
ters — either will make a fine cocktail. One lump of
sugar, one pièce of lemon peel, one tablespoonful of
water, one wineglassful of liquor, etc., with plenty of
ice. Stir well and strain into a cocktail glass.
ANOTHBR WAY — SPOON COCKTAIL. ✪ NEW ORLEANS TODDY
Page 98 · 6 recipe records on this page
Presented as published in 1885. 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
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" Boast or Game, j
wîth the usual after-dinner wines as preferred.
GRAND BRULE A LA BOULANGER.
{From a Gourmet.)
The crowning of a grand dinner îs a brûle. It îs the
pièce de résistance, the grandest pousse café of ail.
After the coffee has been servd, the lîghts are turned
down or extinguîshed, brûle îs brought in and placed in
the centre of the table upon a p^desjtal surrounded by
flowers, X mPtcU i« Ught?^; and i^t^f pllowipg the roi-
246 LA CUISINE CREOLE.
phur to burn entirely ofE is applied to the brandy, and
as it burns it sheds its weird lîght upon the faces of
the Company, making them appear like ghouls în strik-
îng contrast to the gay surroundîngs. The stillness
that foUows gives an opportunity for thoughts that
break ont in ripples of laughter which pave the way for
the exhilaration that ensues.
Pour into a large silver bowl two wineglasses of best
French brandy, one half wineglass of kîrsh, the same of
maraschino, and a small quantity of cinnamon and all-
spîce. Put in about ten cubes of white sugar; do not
crush them, but let them become saturated with the
liquor. Kemove the lumps of sugar, place in a ladle
and cover with brandy. Ignite it as before dîrected,
then lift it with the contents from the bowl, but do not
mix. After it has burned about flfteen minutes serve
in wîne glasses. The above is for flve persons, and
should the company be larger add in proportion.
Green tea and Champagne are sometimes added.
PETIT BRULE.
Take an ordinary-sized, thick-skinned orange; eut
through the peel entirely around the orange like the lîne
of the equator, then force oflf the peel by passing the
handle of a spoon between it and the pulp. Into the
cup thus formed put two lumps of sugar and some cin-
namon, and fill with fine French brandy ( cognac ) , and
ignite it the same as the above and pour into glasses.
The brûle will be found to hâve a pleasant flavor given
to it by the orange.
I
}'
î
LA GVÎ8INE CREOLE. 247
GINN PIZ — NO. 1.
One-half tablespoonful of sugar, a lîttle lemon juice,
two wineglassfuls of seltzwater, one wineglassful
"Tom", or Hoîland gin, teaspoonful of white of an egg,
and îce ; sbake well and straîn into f ancy glass.
GINN FIZ — NO. 2.
Use celestine vichy înstead of seltzwater, and the yolk
înstead of the white of an egg.
JAMAICA RUM PUNCH.
Make same as whiskey or brandy punch. Santa
Cruz, same.
PONCHB ROMAINE.
Two wineglassfuls of water, one wineglassful of
whiskey, half wineglassful of Jamaica rum ; sugar and
lemon to taste. Sbake, and use plenty of ice. Strain
and serve in fancy glass.
PARLOR PUNCH (MORAN^S).
One tablespoonful of white sugar, a little lemon juice.
two wineglassfuls of English black tea, one wineglassful
of whiskey, one-half wineglassful of Jamaica rum, a
little raspberry syrup, plenty of small ice. Sbake well,
and strain in fancy glass.
ROYAL COCKTAIL ( MORAN^S OWN ) .
One lump sugar; two dashes of Boker's bitters, or
Angostura bitters, two tablespoonfuls of Belfast ginger
aie ; one wineglassful of whiskey, or brandy ; one lemon
peel; plenty of ice. Sbake well, and strain in fancy
glass.
248 LA CUISINE CREOLE.
NEW ORLBANS TODDY.
One lump of sugar, one tablespoonful of water, one
wineglassful of whiskey or brandy, one lump of îce.
Use small bar glass.
VIRGINIA TODDY.
Two lumps of sugar, two sherry or wineglassf uls of
water, same of whiskey, plenty of ice; shake well and
strain into small bar glass, wîth grated nutmeg on top.
WHISKEY, BRANDY, OR GIN COCKTAILS — New Orléans Style
Two dashes of Boker's, Angostura or Peychaud bît-
ters — either will make a fine cocktail. One lump of
sugar, one pièce of lemon peel, one tablespoonful of
water, one wineglassful of liquor, etc., with plenty of
ice. Stir well and strain into a cocktail glass.
ANOTHBR WAY — SPOON COCKTAIL.