A
Dictionary
of
Delectable
Dishes
TUt A N~ TT'YfVERSTTY LTBY? A RV
. ,'11::.'71rwi ' r" "r-"-
•
Since 1881
NEW ORLEANS, LA.
1 j,\"r p'rlecta.ble Dishes
~~-t-=;:
"'( t ' ( t
i ( >rA~ r ~icans are always in a
hurry' a~d eat too fast, " said
Flammang'''. (( Sitting down to
table they look at their watches
and F;ay to the waiter, (Quick, I
have only half an hour!' He
brings them food, running. They
throw it into their mouths as one
throws clothes into a laundry
bag. When the first course is
finished the next must be upon
the table. If it is not, they call for
the head waiter. (What is the
matter ?' they demand. (I arrived
at three minutes past twelve and
it is nOViT twenty-one minutes past.
Eighteen minutes, yet where is
my chop 'with green peas and
mashed potatoes. The service
here is terrible-terrible! "
-Julian Street
in Where Paris Dines
* Chef to the present King of England
when he was Duke of York ... of international
viewpoint, having practiced his art
in fashionable clubs and restaurants in the
United States.
To appreciate a fine cuisine, to
savor good food, one must be in
the mood.. A good dinner should
be a ceremony. Knmving what
to eat, when to eat, and how to
eat is all essential.
of La Louisiane 3
We present for your indulgent
degustation "specialites de la
maison;" dishes originated here
or developed from recipes brought
from Paris, listed and briefly described
in the follo 'wing pages.
All, of course, are not served every
day; many are concocted of f ish
or fOl",l in season for a limited
period each year. First attention
is given to quality rather than
to a shovv of extravagant variety.
Heed the advice of the maitre
d'hotel, who, it stands to reason,
knows which items on the menu
are best. He is your host and
will do his utmost to please you.
But whenever you come, be assured
you can feast royally.
Like an excellent orchestra, a
distinguished restaurant is an organization
of specialists working
under a gifted leader.
Helene Alciatol'e Cheer, chatelaine
of La Louisiane, schooled by
the elder Alciatore, skilled in the
art of pleasing a cosmopolitan
clientele, continues the traditions
of a family of internationally famom;
restaurateurs.
Her 'l) .is the g uiding genius
which makes La IJouisia,ne the
equal of the best Paris offers.
4 Delectable Dishes
Anatole Must Have the Best
S pecialites
CANAPE DE CRABE, LOUISIANE
Skillfully spiced crab meat on
toast garnished with Parmesan
Cheese and anchovies. (Appetizer)
H UITRES A LA ROCKEFELLER
Oysters broiled on half shell
embedded in salt. Served with a
zestful secret sauce. (Appetizer)
CHAIR DE CRABE EN TIMBALE
Crab-meat in mayonnaise, jelled
In a timbale or mould. (Appetizer)
of La Louisiane 5
GUMBO, CREOLE, LOUISIANE
Rich soup 'originated in New
Orleans; with shrimp, crab-meat,
and okra, enriched by infusion of
herbs, spices, etc. Served with
boiled Louisiana rice. (Soup)
BOUILLABAISSE
:lVIackerel, sheephead, red fish,
crabs, oysters and shrimp cooked
with 'white wine, herbs, spices,
saffron, etc. (Fish)
Discovery of two sailors of Marseille, who,
according to old Creole tradition, not having
enough of one fish to serve their guests, combined
several in a stew, with herbs, spices,
etc., brought to a boil and quickly removed
fDom the fire with the admonition from the
older sailor to the younger, "Quand ~a commence
it bouillir, baisse! ... so bouillabaisse.
POMPANO EN PAPILLOTE
Filet of Pompano baked in a
heart-shaped paper bag. Aroma,
flavor sealed in! (Fish)
CHAIR DE CRABE,
En casserole in a
made of fine herbs
etc., and flavored
(Fish)
RAVIGOTE
sharp sauce
and pickles,
with wine.
TRUITE AMANDINE
rrrout cooked with almonds m
butter sauce. (Fish)
Anatole, Chef de Cuisine Extraordinaire
SOLE, MARGUERY
Coolced in a sauce of virhite
wine, mushroom, fumet, etc.
(Fish)
POMMES DE TERRE SOUFFLEES
Potatoes cut lengthwise, paper
thin, and exploded twenty times
normal size. (Vegetable )
FILET MIGNON, ANATOLE
Small tenderloin of beef, charcoal
broiled with fresh mushrooms.
(Entree)
DINDE ROCHAMBEAU
Breast of Turkey with grilled
ham and Frellch ::;auce::;. A dark
sauce for -th e haUl with a light
of La Louisiane 7
sauce for the turkey . 'rhe combination
of sauces is most delightfu
l-served under gla ss. (Entree)
. ~
Anatole, the Art iste
COTES D' AGNEAU LOU ISIANE
Broiled lamb chops served with
a sauce d chick en livers, mushrooms,
sweetbreads. (Ent r ee)
O EUFS S T. D EN IS
Eggs fri ed a la Parisienne with
truffles and mushr ooms sauce.
(Entree)
POULET, LOUISIAN E
:Milk-fed chick en with savory
sauce of chick en liver s, mushrooms,
truf fles and sweetbreads.
(Entree)
COEURS D' ARTICHAUTS
Stuffed hearts of artichokes,
cold, garnished 'wit h fruit and
vegetable may onnai e. (Salad )
8 Delectable Dishes
~ardi Gras ~e t 'en V; pas!
Frons des crepes et t en auras
LAITUE AUX CHAPONS
Lettuce salad with garlic aromatized
special French Dressing.
(Salad)
CREPES SUZETTE
"rrhin as a whisper" pancakes
rolled like a manuscript and
cooked in a flaming orange
liqueur. (Dessert)
BAKED ALASKA
A most delightful La Louisiane
French confection, baked with
ice cream in the center. (Dessert)
CAFE BRULOT
Old Brandy in French drip
coffee, mysterious spices and all
set aflame. A creation to top the
finest of dinners.
