La Cuisine Creole - page introduction

page introduction

INTRODUCTION

"La Cuisine Creole" (Creole cookery) partakes of the nature of its
birthplace--New Orleans--which is cosmopolitan in its nature, blending the
characteristics of the American, French, Spanish, Italian, West Indian and
Mexican. In this compilation will be found many original recipes and other
valuable ones heretofore unpublished, notably those of Gombo file,
Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of
Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot, together with many
confections and delicacies for the sick, including a number of mixed drinks.
Much domestic contentment depends upon the successful preparation of the meal;
and as food rendered indigestible through ignorance in cooking often creates
discord and unhappiness, it behooves the young housekeeper to learn the art of
cooking.

It is the author's endeavor to present to her a number of recipes all thoroughly
tested by experience, and embracing the entire field of the "Cuisine," set forth
in such clear, concise terms, as to be readily understood and easily made
practicable, thereby unveiling the mysteries which surround her, upon the entree
into the kitchen. Economy and simplicity govern "La Cuisine Creole"; and its
many savory dishes are rendered palatable more as the result of care in their
preparation than any great skill or expensive outlay in the selection of
materials. The Creole housewife often makes delicious morceaux from the things
usually thrown away by the extravagant servant. She is proud of her art, and
deservedly receives the compliments of her friends. This volume will be found
quite different from the average cook-book in its treatment of recipes, and is
the only one in print containing dishes peculiar to "la Cuisine Creole."

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