_From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine_ “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 In this compilation will be found many original recipes and other valuable ones heretofore unpublished, notably those of Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot,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 cont…
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