Show j i i Creole Food Blends Some Somei Of Finest By MARY E. E DAGUE A cherished possession of ot mine mines Is s an old bro brooch ch of ot my ers She went vent to New Orleans as a young girl to visit a married brother rother and this pin was wu his p parting part part- rt ing ng gift to her I was wu her namesake namesake namesake name name- sake and the pin came to me rue along with the wonderful stories she told of ot that charming southern city eIty before be- be fore ore the Civil war And the food The delicious things our Now New England England Eng- Eng land and grandmother had to eat became traditions in our family Creole cookery strikes me mo as a perfect blend of ot French and SpanIsh Spanish Span- Span Ish sh with a touch of ot tho the seasoning that is instinctive with southern negroes Today Today thanks thanks to modern methods methods meth moth ads of ot shipping shipping we we can reproduce the he famous dishes of at the Creole kitchens citchens anywhere Virginia M. M Cooper of ot New Orleans has sent me inc some fine recipes the first for bou- bou This is one of ot the old standard Creole dishes that has drawn attention atten- atten ion tion from all over the world eveni even France Trance writes Miss Cooper Some variations can be made to suit different different dif dit- dif dif- ferent terent sections or the convenience to get tho the fish Other large fish may be used I am giving you the thereal thereal thereal real bouillabaisse as it Jt Is Js made in New Orleans Five largo large tomatoes cooked or 1 small can 2 bay leaves 3 sprigs parsley dust of ot saffron salt and pepper opper 5 or 6 slices of red snapper 2 I onions 2 cloves garlic 2 sprigs thyme hyme or powdered thyme a a. little allspice 2 tablespoons olive oil or butter jutter few grains cayenne Clean fish and cut at off heads Cover headS headS' with 1 quart cold water water wa- wa ter er add one half onion thyme bay bayleaf leaf and stalk of ot celery if desired and boll until water is reduced to toone toone toone one pint Strain and set stock aside Mince parsley thyme and garlic and mix with allspice Sprinkle each piece of ot fish with salt and pepper pepper and ind then rub each slice with the herb mixture Put olive oil or butter into a large sauce pan and add one onion finely chopped Put fish In the pan taking taking taking tak tak- ing care not to crowd them and cook over a low heat for about ten minutes turning to partially cook both sides Remove fish Add to tomatoes tomatoes to to- matoes a lemon cut in thin slices and the fish tish stock Season well with salt and pepper and cayenne and boll boil until reduced almost one- one half Lay the fish In the tho pan In a sinIe single sin sin- lIngle gle Ie layer and cook ten minutes Crush saffron and dissolve in a little fish stock Spread over fish tish Put each slice of at fish on a piece of toast which has been fried in butter butter butter but but- ter ter pour the sauce over and serve immediately Miss Cooper adds that some special ape ape- cial dishes arc are included by the Creoles in the fish menu Potato puffs putts croquettes stuffed Creole style scalloped au gratin Julienne and Duchesse for instance tomatoes tomatoes tomatoes toma toma- toes served as salads sauces stuffed and baked desserts lemon pie lemon lemon lem lem- on ice jellied desserts plain cakes |