Grand Brule a la Boulanger
From La cuisine creole, 1885
This recipe serves five; adjust for larger groups.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 98. The excerpt below is the record exactly as published.
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
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