Welcome to New Orleans.
We'd like to show you some of our grand old city. We suggest a walking tour of the Vieux Carre,
a ten cent streetcar ride (imagine that) uptown to the beautiful Garden District,
capped with a delightful meal at one of America's most famous restaurants ...
Commander's Palace ... winner of countless awards for dining excellence.
Ready? let's gO ...
The tour begins at the corner of Rue Royale and Rue Governor Nicholls, deep in the heart of the Vieux Carre, at
o 1140 Rue Royale-The legendary Haunted House. A French mansion
built in 1832. Listen for shrieks. (Walk around the corner one
block to Rue Chartres.)
8 1113 Rue Chartres-The Beauregard House, bui It in 1826.
Birthplace of chess champion Paul Morphy, former home of Gen.
P. G. T. Beauregard, and now a museum and residence of novelist
Frances Parkinson Keyes. (Now, walk across the street.)
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1114 Rue Chartres-The Old Ursuline Convent, built in 1749. Be
sure to visit the garden. (Return to Rue Royale.)
910 Rue Royale-The Miltenberger Mansion, built in 1838.
Birthplace of Alice Heine, an American princess of Monaco. (Take
a left on Rue Dumaine.)
632 Rue Dumaine-Madame John's Legacy, built in 1726 by a sea
captain. The oldest building in the Mississlppi Valley. (Return to
Rue Royale, walk up to Rue Orleans, and turn right.)
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717 Rue Orleans-The Old Orleans Ball Room, built in 1819.
Scene of the famous Quadroon Balls. (Return to Rue Royale and
cross to the other side.)
Pirates Alley-Not many pirates passed this way, but quite a few
Quadroon Ball disagreements were settled , permanently, in
adjacent St. Anthony's Garden. (Continue walking through
Pirates Alley.)
Jackson Square-Originally called the Place d'Armes. It was here
that New Orleans was founded and the Louisiana Purchase
transacted. Jackson Square is the heart of New Orleans. (Walk
around the square.)
The Cabildo-The seat of the Spanish colonial government. Built
in 1795.
St. Louis Cathedral-Actually a basilica, it is the oldest in the
United States. Built in 1794.
The Presbytere-The seat of the ·ecclesiastica I or church
government. Built in 1793. Now a museum.
The Pontalba Buildings-The twin buildings on either side of the
square. Built in 1850 by the Baroness Pontalba, and considered to
be the oldest apartment buildings in America. (Return to Rue Royale.)
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G) 700 Rue Royale-The Labranche Building, one of several buildings
built by Jean Baptiste Labranche around 1835. It is one of the most
celebrated buildings in the Vieux Carre and is noted especially for
its lacework oak leaves and acorn balcony. (Continue walking up
Rue Royale.)
CD 640 Rue Royale-The Skyscraper Building, built in 1811. Rumored
to be the first building in New Orleans over two stories tall.
G) 520 Rue Royale-Brulatour Courtyard, built in 1816. Visit this
lovely courtyard, now the property of WDSU-TV.
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Continue walking down Rue Royale toward Canal Street. Along
the way, drop in some of the many shops. Rue Royale is an
antique lovers' paradise. When you arrive at Canal Street, cross over
and follow the streetcar tracks one block to the carstop at the
corner of St. Charles A venue and Common Street (Rue Royale
becomes St. Charles Avenue at Canal Street.)
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Got your dimes ready? Board at the back of the streetcar and hold onto your hats.
e 200 St. Charles Ave.-The Sheraton-Charles Hotel, formerly the
historic St. Charles Hotel, built in 1837. The original building was
one of the first hotels in America. The present building still boasts
a carriage entrance for ladies.
440 St. Charles Ave.-Site of The St. Charles Theatre, built in
1835. One of the early theatres of New Orleans.
540 St. Charles Ave.-Lafayette Square, dating back to 1788 when
Spain ruled Louisiana.
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545 St. Charles Ave.-Gallier Hall, designed in 1844 by the
eminent architect, James Gallier, Sr. Home of the city's government
for a centu ry.
900 St. Charles Ave.-Lee Circle. Originally called Tivoli Circle
because the area was used for circuses, it was renamed Lee Circle
and a statue dedicated in honor of Robert E. Lee.
1011 St. Charles Ave.-The Weir Mansion. Originally located on the
Delord-Sarpey-Burthe plantation, it was built in 1826. At one time,
it was the only building between it and Canal St .
You're approaching your stop now. Tell the conductor you want off at
Washington Avenue. Commander's is located on the corner of Washington
A venue and Coliseum Street, in the heart of New Orleans' famous Garden
District. (As you face the direction you were going, turn left and walk
down Washington A venue two blocks.)
Originally, the American residential section of New Orleans (the Vieux
Carre belonged to the Creoles or French-Spanish citizens), the Garden
District extends from Jackson to Louisiana Avenues, between St. Charles
Avenue and Magazine Street. Before the Civil War, it was the social center
for the American aristocracy. It remains one of the most charming sections
of the city. Most of the homes were built in the prosperous first half of the
19th century. A few are owned by descendants of the original owners.
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Now, let's dine at ~~J
The bronze plaque on Commander's front door says, in part,
"dedicated to dining in the grand manner." Keeping this promise
has been a day to day tradition at Commander's since 1880.
Originally, Commander's site was part of the J. F. E. Livaudais
Plantation. Later, the land became part of Lafayette, a small
village then near, now part of, New Orleans.
In 1880 Emile Commander purchased the property, founded
a restaurant, and gave it his name. After Emile Commander's death,
the restaurant was owned and operated by his son. The property
then went through a series of owners until 1944 when it was
purchased by its present owners, Eleanor Moran and her son,
Larry Grice.
Today, Commander's Palace is a tribute to the good taste of its
owners and its clientele. It is, in fact, a landmark for
connoisseurs of French and Creole cuisine.
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On Easter Sunday night, 1947, Commander's interior was almost
completely destroyed by fire. Every effort was made to restore
the building to its original beauty and charm. Six months later,
Commander's reopened in renewed splendor.
Commander's six exquisite dining rooms, handsome bar, and lovely
dining patio offer patrons an unequalled range of selection-from
an intimate table for two to banquet facilities. The Red Room
and the Gold Room are the perfect settings for gatherings
of eight or twenty, whether the occasion
be a business meeting, bridal shower,
or bachelor party. Each room, with
its tinkling crystal chandeliers, period
wall paper, and louvered windows,
is an ideal place for "dining
in the grand manner."
The 1880 Bar
Built around the original mahogany bar-salvaged and restored
after the fire at the behest of Commander's many customersthe
1880 Bar is a vestige of the 19th century. Its worn mahogany,
gas lanterns, and shirt-sleeved bartenders summon up nostalgic
images of a great city's fabulous past.
Commander's Patio
Dining under the stars in Commander's patio is a delightful experience,
never to be forgotten ... the light breeze, the lush foliage,
the subtle splash of the fountain ... all combine with perfect cuisine
and excellent service to create a memorable dining experience.
The Kitchen
Commander's kitchen is a sparkling place with copper pots and chopping
boards where talented chefs prepare such delectable dishes as .. .
Crab Meat Imperial en Coquille ... Soft Shell Turtle Stew .. .
Shrimp a l'Imperatrice ... Lamb Chops Supreme ... Bouillabaisse
... each, a stroke of culinary genius, prepared by Commander's talented
chefs for the delight and pleasure of its customers.
In the following pages are some of the recipes created in Commander's own k£tchen. By no means are they secrets . .. ~
they are recipes known the world over . .. they are some of the recz'pes that have made Commander's Palace famous. ~
STUFFED FLOUNDER
1 cup minced onions
(white)
1% cups minced celery
% cup minced shallots
3 cloves garlic
% lb. oleomargarine
1/5 bunch chopped
parsley
1 cup dry white wine
% cup chopped
boiled shrimp
% cup lump
crabmeat
2 tablespoons flour
1 cup milk
2% cups bread crumbs
Salt and pepper to taste. Saute onions, celery and
garlic in oleomargarine until done, add flour and
blend. Add milk and white wine, cook until thick.
Add shrimp and crabmeat, finish thickening with
bread crumb,s.
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TROUT ALEXANDRA
Serves Four
1 3 lb. speckled trout % pt. cream
4 oz. butter 4 green onions
% lb. boiled shrimp 1 gill fish broth
% Florida lobster 2 oz. sherry wine
2 tablespoons flour 4 sprigs parsley
6 oz. mushrooms 3 bayleaves
1 clove garlic salt and pepper to
% pt. milk taste
Tenderloin and poach trout in milk and a little
water with salt and bayleaf. Saute mushrooms in
butter until nearly brown. Add shrimp and lobster.
Let saute five (5) minutes. Add garlic and green on·
ions. Cook until done. Blend in flour, add cream,
milk and fish broth, cook slowly for ten (10) minutes.
Add sherry wine and parsley. Serve piping hot.
SHRIMP a I'IMPERATRICE
Serves Six
1 pound cooked and 3 pimientos, chopped
peeled shrimp % ounce Coleman
1 pint mayonnaise mustard (dry)
1 5 oz. sweet pepper 1 teaspoon salt
(bell) 6 avocado halves
(peeled)
1 quart Duchesse potatoes
(mashed potatoes with one egg yolk mixed)
Mix shrimp and mayonnaise with all ingredients.
Lay a border of Duchesse potatoes around small
casserole. Place a half avocado in center, fill with
shrimp mixture. Sprinkle with paprika crumbs. Bake
10 minutes for hot dish. Also nice served cold with·
out potatoes .
CRAB MEAT IMPERIAL
Serves Eight
1 green pepper,
finely diced
2 pimientos, finely
diced
1 tablespoon English
mustard
1 teaspoon salt
% teaspoon white
pepper
2 whole eggs
1 cup mayonnaise
3 pounds lump
crabmeat
Mix pepper and pimientos, add mustard, salt, white
pepper, eggs, and mayonnaise and mix well. Add
crabmeat, and mix:with fingers so the lumps are,not
broken. Divide mixture into eight crab shells or
casseroles, heaping it in lightly. Top with a little
coating of mayonnaise, and sprinkle with a little
paprika. Bake at 350°F. for 15 minutes. Serve hot
or cold.
ROCKEFELLER SAUCE FOR 12 PEOPLE
8 oz. finely chopped 1 tablespoon celery
bacon salt
6 cloves garlic 1,4 teaspoon cayenne
6 cups finely chopped pepper
spinach and juice 1 cup oyster liquor
1 bunch finely % lb. butter
chopped parsley 4 oz. absinthe
1 bunch finely salt to taste
chopped green enough bread
onions crumbs to thicken
Brown bacon, add garlic, and nearly brown". Add
butter and green onions. Cook until done. Add
spinach and juice with all other ingred ients. Thicken
with bread crumbs, and simmer 10 minutes.
Place oyster shells with oysters on bed of rock salt.
Heap Rockefeller sauce on each oyster. Broil for
five or ten m inutes until heated through.
CHICKEN GUMBO
Serves Eight
1 small stewing hen 2 cups water or stock
2 tablespoons flour 2 bay leaves
2 chopped onions 1 sprig or 1 pinch
1 cup chopped celery thyme
2 cups okra 1 teaspoon celery salt
2 cups tomatoes 3 tablespoons
6 sprigs choppe~ parsley shortening
Cut chicken in serving portions, dredge lightly in
flour and saute in shorten ing until brown. Add onions
and celery, and cook until soft. Add all other in gredients
except okra and cook until chicken i s done.
Add okra and cook 15 minutes. Salt and pepper to
taste. Serve with rice.
OYSTERS BIENVILLE
Broil 4 dozen oysters in the half shell for a few
minutes until done. Then cover each oyster with
Bienville Sauce, and bake in hot oven for a few
minutes until the top is brown and crisp.
BIENVILLE SAUCE rOR 4 DOZEN OYSTERS
2 slices bacon
Yl cup sliced
mushrooms
2 cloves garlic,
chopped .
3 tablespoons butter
% cup chopped shallots
1 quart hot milk
% cup oyster juice
Yl cup sherry wine
Yl cup lemon juice
% cup chopped parsley
% cup flour
Yl lb. boiled shrimp
(cut up)
dash egg color
Cut bacon into small pieces, fry until brown. Add
mushrooms, garlic and shallots and cook until
done (about 3 minutes). Add butter to pan, stir until
melted. Then blend in flour. Cook slowly for 5
minutes then add hot milk and stir until thick and
smooth. Add egg coloring, shrimp, oyster juice,
lemon juice, sherry wine and chopped parsley. Cook
over low heat for 15 minutes.
LAKE SHRIMP SAUTE a I'ORLEANS
11/2 pounds cooked
peeled shrimp
% pound cooked
lobster meat
4 oz. sliced
mushrooms
% bunch shallots
1 cup flour
2 tablespoons
chopped parsley
Serves Six
6 oz. butter
1 pint hot milk
2 cups oyster liquor
2 egg yolks
6 large patty shells
(very warm)
1 cup sherry
% cup lemon juice
salt and cayenne
pepper to taste
Saute in two ounces butter, lobster, shrimp and
mushrooms. Put on side until later. Put in sauce
pan four ounces butter and saute shallots until done,
add flour. Cook two minutes but do not brown. Add
hot milk, stir well , add oyster liquor, sherry and
lemon juice. Add sauteed lobster, shrimp and mushrooms,
simmer ten minutes. Add beaten egg yolks,
chopped parsley, salt and pepper to taste. Cut top
off patty shell, take inside out for pocket. Fill with
mixture and serve hot.
Now your tour is drawing to a close ... one last
stroll through the patio ... an after dinner drink
... and quiet conversation.
We hope you have enjoyed your visit to
Commander's Palace. We have enjoyed serving
you and hope you will return.
Leaving Commander's, you can take a cab, or
if you wish, you can take this short walk past
some of the most beautiful mansions in the
Garden District, returning to the
Vieux Carre by streetcar.
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