mrennan's
,
NOUVELLE ORLEANS
Shrimp Remoulade Creole------------ .75 Canape Lorenzo ------------------------------- 1.00 Shrimp Evangeline -------------------------- 1.00
Escargots Bordelaise ------------------------- ____________ .. ________ ________ _____ _ 2. 00 The H ors d' Oeuvres Wagon _______________ .. ----------.. --------------- .. --- l. 50
Bayou Cook Oysters on the Half Shell _________________ ________ .60 Oysters Roffignac ------------------------------------------------------------- .75
Oysters Rock~feller ------------------------------------------------· ___________ . 7 5 Oysters Bienville --------------------------------------------------------------- . 7 5
SOMfU
Consomme Madrilene en Gelee __ .50
Onion Soup au Gratin __________________ .50
Gumbo File Creole ______ -__________________ .50
Turtle Soup au Sherry ________ __________ .50
Crayfish Bisque ----------------------------- .50
Vichysoisse . ------------------------------------- .50
Filet of Lake Trout Blange ------------------------------------------------------------------------------------ 2.50
Filet of Poached Trout Marguery ______________________________ --------------------------------------- 1.50
Filet of Trout Saute, Amandine --------------------------· _________________ ·------------------------------ 1.50
Pompano en Papillotte ----------------------------------------------------------- _____________ ________________ ___ 1.50
Shrimp Clem enceau ---------------------------------------------- ________ ------------------------------------------ 1. 65
Red Fish Gelpi ------------------------------------------------------------------------------------------------ 1.50
Boned Chicken Financiere -------------------------------------------------------------------------·-- ----···---- 2.50
Breast of Chicken Floren tine __________________ ------------------------------------------------------------- 2.00
Lobster Saute a'la Dumas ________________ ____ __ ______________________ _________________ ___ ____________________ 2.00
Half Broiled Lobster Gresham ----------------------------------- ___________________ __ ______________________ 2.00
Sliced Breast of Turkey Rochambeau ----------------------------------- ____________________________ 2.00
Half Spring Chicken Bonne Femme --------------------------------·-------------------------------------- 1.75
Porn pano Claudet ----------------------------------------------------------------. ______ ----------------------- 2. 40
Boned Spring Chicken Pontalba _________________ --------------------------___ _______________ _______________ 2.50
Soft Shell Crab Saute Meuniere (In Season) ------------------------------------------------------ 1.50
Chicken Livers St. Pierre ____________________ ------------------------------------------------------------------- 1. 75
Poached Eggs St. Denis -------------------------------------------- ___ ___ ________________ _________ ___ ____________ 1.50
Eggs Ben edict ----------------------------------------------------------_________ ______ __________ _ _ ____________________ 1. 50
Eggs H us sard e ------------------------------------------------------------------_______________ __ _ _____________________ 1 . 50
To umedos LaBiche ______________ _____ _____ __ ____________________ ____________________ ________ ________ ___ _________ __ 3. 00
Broiled Choice Sirloin Steak, Fresh Mushrooms Bordelaise ___________________________ 4.00
Broiled Choice Sirloin Steak, Marchand de Vin _________________ ------------------------------ 3.75
Filet Mignon Bearnaise ------------------------------------------------------------------------------------------ 3. 75
Roast Prime Rib of Beef --------------------------------------------------------------------------------------- 3.00
Broiled Lamb Chops Mirabeau -------------------------------------- _________ ----------------------------- 3.00
Salad Vieux Carre -------------------------------------------------------------------------------------------- .85
Soufflee Miltenberger ---------------- 1.25
Crepes Suzette ____________ 1.25 Peach Soufflee __________ 1.25 Strawberry Jubilee ___ 1.00 French Pastry ___________ .40
Coffee ------------------------- .1 0 Tea ----------------------------- .1 0 Coffee Brulot ______________ 1. 00 Coffee Royale ---------- .75
Oyster, Shrimp or Crabmeat Cocktail _________________ _____________ .60 Ripe and Stuffed Olives -----------·--------·---· .50
Lobster Cocktail ------------------------------- 1.25 Fresh Fruit Cocktail --------· ------------ .60 Roquefort Celery _____ ·---------- .75
Escargots Bourguignonne _____________________ ------------------------------------______ ------------------------ 2.00
SCUtfU
Oyster Soup ___________________ .50 Vegetable Soup ____________ .40 Cream of Tomato ____________ .40 Vermicelli ---------------------- .40
dJult. tU«i Sea/ooJ
Flounder, Sheepshead, Red Fish, Trout, Broiled or Meuniere ------------------------ 1.25
The above served Amandine ____________ l.50 au gratin ______ 1.50 Florentine ________ 1.75 White Wine Sauce ________ 1.75
Grilled Spanish Mackerel _ __________ 1.25 Red Fish Courtbouillon __________________ 1.35 Scallops, Fried or Saute ----------------__ 1.35
Lake Shrimp, Creole -------------------------------- 1.50 Mariniere ________________ 1.50 Butterfly ____________ 1.35 Newburg ____________ 1.75
Soft Shell Crab Fried or Meuniere ---------------------------------- 1.50 Deviled Crab ------------------------------------------------------------- 1.00
Crabmeat au gratin _________________ ____________________ _________________ 1.50 Vieux Carre Seafood Platter -------------------------------------- 2.50
Gulf Lobster Thermidor ______ ______ 1.90 Newburg ________ 1.90 Broiled _____________ 1. 7 5 Bouillabaise, Marseillaise ___________ 2.25
Oysters Brochette (6) -----------------------------------'------------------------------ . 7 5 Fried Oysters (6) -------------------------------------------------------------- .60
Chicken Clemenceau _________ _________ 1. 7 5
Southern Fried Chicken ______________ 1.50
Chicken a la Creole ____________________ 1.75
Chicken Livers en Brochette ______ 1.75
Calves Sweatbreads Marengo __ 1.50
Jambalaya, Lafitte ---------------------- 1.50
Breaded Veal Cutlet ---------------- 1.25
Baby Veal Grill odes --------------- 1.50
Spring Chicken Saute Mushrooms -------------------------------- 1.75
Chicken Livers Saute Mushrooms ------------------------------------- 1.75
Roast Prime Rib of Beef ----------------------------------____ 3.00
Red Beans and Rice with Pickled Pork -------------------------- 1.25
Spring Lamb Chops ____________________ 2.00 Minute Steak ___________ __ __ __ _ _______________ 2.25 Filet Mignon ---------------------------- 3.25
Pork Chops ----------------------------------- 1.1 0 Pineapple Grilled Ham Steak ____ 1.50 Sirloin Steak ______________·- ---------------- 3.25
Loin Veal Chops ___ _________ _____ _________ 1.25 Calves Liver, Begue ____________________ 1.25 T-Bone Steak ----------·------------------ 2.75
Sauces:
Mushroom Sauce ____________ .50 Fresh Mushrooms ---------·-- .50 Bordelaise ----------------------- .50 Marchand de Vin ____________ .50
Clemenceau _______ ________ ·------------------------ .50 Bearnaise ------------------------------------------- .50 Financiere _________________ c__________________________ .50
au gratin ---------------------------------------- .50
Hash Browned ----------y--------------------- .35
Lyonnaise ---------------------------------------- .35
p~
Brabant ---------------··-----··----------· _______ .25
Baked ______________ --------------------------------- .35
Boiled or Mashed -------------------------- .25
Ve~
Souffle ---------------------------------------- .50
French Fried --------------------------------- .25
Sweet Potatoes, Candied ______________ .35
Asparagus, Hollandaise ______________ .75 Broccoli Hollandaise ---------------------- .60 Petit Pois a 1a Francoise ____________ .40
Cauliflower . au Gratin __________________ .50 Broiled Tomatoes ---------------------------- .40 Buttered Carrots --------------------------- .40
Creamed Spinach ____________ .40 Brussel Sprouts ________________ .40 Fried Eggplant ------------------ .40 French Fried Onions ______ .50
Assorted Cold Cuts with Cheese and Potato Salad _____ 1.50 Chicken, Shrimp, Crabmeat in Tomato Shell ________________ 1.25
Chicken, Shrimp or Crabmeat in Avocado __________________ 1.35 Lettuce, Bacon, Tomato Sandwich ---------------------------------- .65
Sliced Breast of Turkey ________________ 1.50 Lobster Vieux Carre -------------------· 2.00 Broiled Ham Sandwich _______________ ~65
Sliced Roast Beef _____ ____________________ 1.75 Sliced Chicken Sandwich ____________ .75 Club Sandwich ---------------------------· 1.00
Saltut.t
Head of Lettuce -------------------------- ___ .30 Mixed Green Salad ------------------------ .50 Fruit Salad --------------------------------- .60
Sliced Tomatoes ---------------------------- .35 Asparagus Tips ------------------------------ .60 Roman Salad -----------··------------------- ·-- .85
Lettuce and Tomato ----------------- .40 Watercress ----··-------------------------------- .50 Avocado Salad --------------------------- .50
Chapon Salad with Anchovies -------------------------------------------- .65 Assorted Seafood Salads _______________________ ---------------------------- 1.00
Any of the Above Served With:
Thousand Island Dressing ---------------- .20 Roquefort Cheese ------------------------- .25 Russian Dressing ------------------------ .25
Jubilee of Cherries·, Bananas or
Strawberries _ ----------·------------- 1.00
Baked Alaska ----------------------------- 1.00
Peach Flambe ________ . -----------------·- 1.00
~eUelli4
Crepes Suzette ----------------------------- 1.25
French Pastry ------------------------------- .40
Strawbeny Shortcake ______________ .60
Tea ____________ ___ _____________ ._ _ . ------··------------ .1 0
Coffee ---------------------------------------------------- .1 0
Roquefort Cheese and Guava Jelly .50
Camembert Cheese ------ .40
Gruyere --------------------- .50
Milk ------------------------------- .15
CREOLE CUISINE
Make you a roux with patienc~,,, as in France
And like the Spaniard crush your garlic fine
Then, when the Red Man from his bayou brings
His file powder, add; and thank the chance
That gave the Negro genius at such things
As blending herbs and condiments
To raise the humble fare to taste of kings.
Find you a place where land and sea lanes cross
Where men from many climes perforce must pass
And learn the many tales they will recite.
Accept the good they bring-eschew the dross!
Learn lore of lands; do not neglect the book.
Now teach your grandsons' grandson all
· You've learned. And he perhaps may be a Creole Cook.
OYSTERS ROFFIGNAC
· · Louis Phillippe Joseph de Roffignac, one time mayor of early New Orleans, was a man of many honors.
The honors are long forgotten the man is only a memory-but a memory which shall ne-ver fade so long as epicures
exist to enjoy that... blessed bivalve, the oyster. The good mayor, a connoisseur among connoisseurs, was
inspired to take the oyster, fresh from the salt waters of Bayou Cook, ensconce hirri regally in a bed of rock salt,
dress him in a sauce of red wine, mushrooms and minced sea foods - place him gently in a hot oven just long
-·- enough to give a slight curl to his edges and serve him, salt and all to the few men sophisticated enough to
deserve such olympian fare. Mr. Mayor, after these many years, please accept our compliments and our heartfelt
thanks!·
COURTBOUILLON
Courtbouillon, true to its name, is indeHd regal. Painstaking and lengthy preparations result in the supreme
pauce that makes this the most typically Creole of all New OrlEKJns fish entrees. The princely redfish, browned
./'just so much," is tendefly introduced into this sauce, and is left-to simmer for at least an hour, absorbing the over.
tones of its-exotic herbs.
POMPANO EN PAPILLOTE
The elusive Gulf Pompano is the perfect foil for a superb sauce of mushrooms, shell fish, and white wine,
. baked, as' it. is, in· a paper bag, this delicacy comes to your table still possessing all the rich aromas of which Creole
cooking is capable. When the bag is cut open for you, and you meet the fine fragrance, you will know why
New Orleans is world-famous for its food.
GUMBOi
Creole Gumbo is perhaps New Orleans' most important contribution to the cuisine of the world. Gumbo is
a direct descendant of the French peasant's pot-au-feu. With the addition of file, traded by the bayou Indians to
· the early settlers at the French Market, there evolved a thick soup-the superb blending of the choice seafoods
.. ~ · of the GUlf of MexiCo.
JAMBALAYA
. Soft and fluffy rice takes on the several nuances of spicy sausages, shrimps, oysters, and crayfish. Basically
Spanish, in New Orleans, Jambalaya gets a decided Creole twist and is one of the mainstays of our cuisine.
RED BEANS AND RICE
This famous combination is not without honor, save in its own country. A poor man's dish, it is the first request
of the visiting gourmet. Red beans, subtly seasoned, are cooked for several hours until thick and creamy .
. They are served with boiled ric9. Eaten only by slaves "before ·the war," "after the war," the plantation owners
also discovered its excellence.
SHRIMP REMOULADE
The bland, pale remoulade of France is effete indeed beside its lusty American cousin. Not for the Creole is
the effeminacy of a mayonnaise base. He will have the vigor of mustard-,-Creole mustard-which vigor de-mands
and receives a wholesome respect. Tempered with a multitude of herbs, spices and shrimp serene on its bed of
crisp, cool lettuce. The Creole's Shrimp Remoulade is a Paul Bunyan-a John Henry-a true giant among hors
·d'oeuvre ..
CRAYFISH BISQUE
Crayfish or crawfish; a controversy that rages wherever gourmets gather
finds a fine unanimity of opinion when flavor is discussed. Rare and costly in
less favored lands, the profusion of the crayfish (crawfish) in Louisiana is a
blessing to the native chef. Prepared as it is in many forms, nowhere does it
reach the heights it achieves in the local bisque. The bisque ~ is a thick, rich
puree, its base the concentrated essence of magnificent Louisiana crayfish
, (crawfish) served with the shells which have beHn tediously filled with a riCh
crayfish (crawfish) paste.
