One lump of sugar, two dashes Angostura bitters, one
pièce of lemon peel, one lump of ice✪ NEW ORLEANS TODDY. Serve plaîn in
small bar glass with spoon.
WHISKEY PUNCH, PLAIN — Use Regular Bar Qlass.
Two wineglassfuls of lemon or lime juice, half a
tablespoonful of sugar, one-half wine glass of whiskey,
and plenty of ice✪ WHISKEY PUNCH, PLAIN; shake and strain into punch glasses.
PANCY PUNCH.
Half a tablespoonful of sugar, a little raspberry, a
lîttle lemon, lime and pineapple juice. Two parts of
water to one of whiskey or brandy, and plenty of ice.
Shake and strain in punch glass; put fruit» in seasoi^
whep pervîng; use regujar bar g^ass,
LA CUISINE CREOLE. 249
CHAMPAGNE COCKTAIL.
One glass of wine, two dashes of Angostura bitters,
and two bits of lemon peel. Put the bitters apd lenion
peel in the glass first, then pour in the wine, after ^hich
put in one small spoonful of sugar^ and stir.
MINT JULBPS. MADB OF WHISKEY, BRANDY^ GIN^ ETC., ETC.
One-half tablespoonful of powdered sugar, one wine-
glass of water, one of whiskey brandy or gin, etc., and
one-half dozen sprigs of mint. Use plenty of fine ice,
and decorate with strawberries and pineapples, or any
fruit in season.
SQUiBTS. — Use Large Glasses.
Whiskey, brandy, gin, white wine, claret or catawba
make good " squirts." Fill the glass half fuU of fine
ice, put in one tablespoonful of white sugar, a little rasp-
berry syrup, strawberries and pineapple; pour in your
liquor, and flll up with seltzer water. Stir ail rapidly.
HOW TO MIX ABSINTHE IN EVEBY STYLE.
Plain absinthe ; half a sherry glass of absinthe ; plen-
ty of fine ice, with about two wineglassf uls of water.
Put in the water, drop by drop, on top of absinthe aad
ice; stir well, but slowly. It takes time to make it
good.
ABSINTHE AND ANISETTE.
To half a wineglass of absinthe put two or three
dashes of anisette. Mix same as above.
ABSINTHE AND SUGAR.
To half a wineglass of absinthe, put a teaspoonful of
powdered sugar and mix same as above.
250 LA CUISINE CREOLE.
SUISSISSE.
Tt) half a wineglass of absinthe, put half a tablesp Joii
of orgeat syrup, plenty of fine ice; add water, mix vell
Serve in liquor glass.
POUSSE CAFE. — NO. 1.
Maraschino, curacoa, kirsh-wasser and brandy in
equal parts of each; dash with Peychaud bitters.
Serve in liquor glasss.
POUSSE CAFE. — NO. 2.
Bernardine, brandy and curacoa, in equal parts of
each ; dash with Angostura bitters.
POUSSE CAFE. — NO. 3.
Brandy, maraschino and cassis, in equal parts : dash
wîth Boker's bitters.
POUSSE CAFE. — NO. 4.
La grande chartreuse (yellow), brandy (Prench),
and la grande chartreuse (green), in equal parts; dash
with Peychaud bitters.
HOT SPICED RUM.
Two lumps of sugar, two wineglasses boiling water,
one wineglass Jamaica rum, a little butter — abont as
much as you can put on a dime; cloves and allspice✪ HOT SPICED RUM.
Serve in small bar glass.
SOUPE LA EEINE.
Boil two chickens in water with thyme, sweet-bay
and parsley. When cooked (not to pièces), take them
LA CUISINE CREOLE. 251
out of the water, eut up the breasts in small pièces the
size of dice ; f ry a f ew pièces of onion without coloring
them^ add a lîttle flour and the water that the chickens
were boîled in, a little rice and the balance of the
chickens, méat and bones, chopped fine. Boil ail to"
gether, and when thoroughly cooked strain throiigh a
colander and put back to boil, stirring conscantlj.
When it cornes to a boil remove it from the flre and add
the beaten yolks of a few eggs and a little cold milk✪ SOUPE LA REINE,
stirring continually. Kjeep the soup in "bain-marie".
When ready to serve put the small pièces of the breasts
in a soup-dish and pour the soup over them.
BED SNAPPBR A LA CHAMBORD.
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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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One lump of sugar, two dashes Angostura bitters, one
pièce of lemon peel, one lump of ice. Serve plaîn in
small bar glass with spoon.
WHISKEY PUNCH, PLAIN — Use Regular Bar Qlass.
Two wineglassfuls of lemon or lime juice, half a
tablespoonful of sugar, one-half wine glass of whiskey,
and plenty of ice; shake and strain into punch glasses.
PANCY PUNCH.
Half a tablespoonful of sugar, a little raspberry, a
lîttle lemon, lime and pineapple juice. Two parts of
water to one of whiskey or brandy, and plenty of ice.
Shake and strain in punch glass; put fruit» in seasoi^
whep pervîng; use regujar bar g^ass,
LA CUISINE CREOLE. 249
CHAMPAGNE COCKTAIL.
One glass of wine, two dashes of Angostura bitters,
and two bits of lemon peel. Put the bitters apd lenion
peel in the glass first, then pour in the wine, after ^hich
put in one small spoonful of sugar^ and stir.
MINT JULBPS. MADB OF WHISKEY, BRANDY^ GIN^ ETC., ETC.
One-half tablespoonful of powdered sugar, one wine-
glass of water, one of whiskey brandy or gin, etc., and
one-half dozen sprigs of mint. Use plenty of fine ice,
and decorate with strawberries and pineapples, or any
fruit in season.
SQUiBTS. — Use Large Glasses.
Whiskey, brandy, gin, white wine, claret or catawba
make good " squirts." Fill the glass half fuU of fine
ice, put in one tablespoonful of white sugar, a little rasp-
berry syrup, strawberries and pineapple; pour in your
liquor, and flll up with seltzer water. Stir ail rapidly.
HOW TO MIX ABSINTHE IN EVEBY STYLE.
Plain absinthe ; half a sherry glass of absinthe ; plen-
ty of fine ice, with about two wineglassf uls of water.
Put in the water, drop by drop, on top of absinthe aad
ice; stir well, but slowly. It takes time to make it
good.
ABSINTHE AND ANISETTE.
To half a wineglass of absinthe put two or three
dashes of anisette. Mix same as above.
ABSINTHE AND SUGAR.
To half a wineglass of absinthe, put a teaspoonful of
powdered sugar and mix same as above.
250 LA CUISINE CREOLE.
SUISSISSE.
Tt) half a wineglass of absinthe, put half a tablesp Joii
of orgeat syrup, plenty of fine ice; add water, mix vell
Serve in liquor glass.
POUSSE CAFE. — NO. 1.
Maraschino, curacoa, kirsh-wasser and brandy in
equal parts of each; dash with Peychaud bitters.
Serve in liquor glasss.
POUSSE CAFE. — NO. 2.
Bernardine, brandy and curacoa, in equal parts of
each ; dash with Angostura bitters.
POUSSE CAFE. — NO. 3.
Brandy, maraschino and cassis, in equal parts : dash
wîth Boker's bitters.
POUSSE CAFE. — NO. 4.
La grande chartreuse (yellow), brandy (Prench),
and la grande chartreuse (green), in equal parts; dash
with Peychaud bitters.
HOT SPICED RUM.
Two lumps of sugar, two wineglasses boiling water,
one wineglass Jamaica rum, a little butter — abont as
much as you can put on a dime; cloves and allspice.
Serve in small bar glass.
SOUPE LA EEINE.
Boil two chickens in water with thyme, sweet-bay
and parsley. When cooked (not to pièces), take them
LA CUISINE CREOLE. 251
out of the water, eut up the breasts in small pièces the
size of dice ; f ry a f ew pièces of onion without coloring
them^ add a lîttle flour and the water that the chickens
were boîled in, a little rice and the balance of the
chickens, méat and bones, chopped fine. Boil ail to"
gether, and when thoroughly cooked strain throiigh a
colander and put back to boil, stirring conscantlj.
When it cornes to a boil remove it from the flre and add
the beaten yolks of a few eggs and a little cold milk,
stirring continually. Kjeep the soup in "bain-marie".
When ready to serve put the small pièces of the breasts
in a soup-dish and pour the soup over them.
BED SNAPPBR A LA CHAMBORD.