Gumbo de Volaille
Cotelettes de Homard
Pigeon sur Canape
Glace Fantaisie Gateau Assortis
Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in pork fat. Fry one-half finely chopped onion in fat remaining in frying pan. Add four cups sliced okra, sprig of parsley, and one-fourth red pepper finely chopped, and cook slowly fifteen minutes. Add to chicken, with one and one-half cups tomato, three cups boiling water and one and one-half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled rice.
Boston Cooking School Cook Book (1896)
Quotation for the Day.
Lunch kills half of Paris, supper the other half.
Charles de Montesquieu