Mme. Bégué's Recipes of Old New Orleans Creole Cookery

This is not a traditional cook book. It is a snapshot of the past. It is a glimpse into the life of Mme. Begue (pronounced "bay-gay") the beloved restaurateur who served "The Second Breakfast" or Brunch to thousands upon thousands of New Orleans tourist and residents.The first part of the book is a lively history lessons that chronicles Mme. Begue life and accomplishments. The remaining 3/4 is filled with recipes. Lots and lots of recipes. Most of are written in a conversational style that is an exact translation of Elizabeth Begue's original French recipes. And about 20 of the recipes have been update to a style more familiar with 21st century cooks. In Poppy Tooker's words: "The resulting text is more of a culinary guidebook, a passport to a time long past."So an enjoyable read with lots of interesting recipes. Take a look at the (Hogs) Head Cheese (p 93). It sounds really unappealing but it tastes like heaven.Below is a list of the recipes contained in the book. The ones with an asterisk have been updated with exact measurements and instructions.Madame Begue's Recipes:Turtle Soup*, Bouchees a la Reine*, Toast Bread Omelet, Omelet a la Begue, Basic Begue Omelet*, Chicken a la Creole*, Snails with Wine Sauce, Fish with Tomato Sauce*, Codfish a la Bordelaise, Kidney with Tomato Sauce, Mayonnaise of Fish*, Anchovy Salad*, Mutton Feet a la Creole, Liver a la Begue*, Oyster Omelet, Potato Omelet, Onion Salad, Creamed Cauliflower, Codfish Salad, Bisque of Crayfish a la Begue*, Stuffed Tomatoes, Veal Omelet, Blanquette of Veal*, Strawberries with Madeira Wine, Creole Gumbo*, Codfish with White Beans, Lost Bread or Pain Perdu*, Court Bouillon*, Roast Duck, Daube a l'Italienne*, Egg salad, Rice with Milk*, White Beans with Boiled Eggs, Eggs with Tomato Sauce, Stuffed Eggs*, Jambalaya of Rice and Shrimps*, Jambalaya of Chicken*, Pineapple with White Wine, Creamed Soda Crackers, Broiled Beefsteak, Oyster Soup, Spaghetti with Shrimps, Eggplant with Rice and Ham*, Floating Islands with Chocolate Cream*, Turkey Stuffed with Truffles, Cream Cheese Pie*, Creole Cream Cheese*, Fried Eggplant, Stewed Veal Tongue, Onion Soup, Stuffed Sweet Peppers*, Creamed Potatoes, Mayonnaise of Celery and Shrimps.Other Famous New Orleans Recipes:Brochette of Chicken Liver Peregaux, White Soup Spanish Style, Mutton Chop Brasseur,Victor's Recipes:Mutton Hash Polonaise, Chicken Sauce a la Marengo, Gumbo a la Creole, Filet of Beef a la Beyernaise, Ragout of Mutton with Potatoes, Bisque of Crayfish, Tenderloin of Trout, Fish Au Gratin, Shrimp Soup a la Chervollin, Lamb Brains a la Remoulade, Court Bouillon a L'Espangole, Sweetbread Financiere, Filet De Truite Marguery.Oyster and Fish Dishes of Distinction:Oyster Rockefeller*, Oysters a la Nouvelle Orleans*, Oyster Gumbo File*, Oysters a la Newburg*, Oyster Fritters*, Oysters a l'Italienne*, Oysters a la Diable*, Oyster Pie*, Deviled Oysters*, Angels on Horseback*, Creole Oyster Croquettes*, Oyster Stew*, Scalloped Oysters*, Oyster Jambalaya*, Cooking Fish a la Creole, Broiled Black Bass, Cutlets of Catfish, Broiled Sunfish, Tenderloin of Lake Trout Marguery a la Rhum, Turtle Soup with Rum, Rhum Lobster a la Newburg, Shrimp Bisque a la Rhum, A True Newburg, Creole Courtbouillon, Bouillabaisse, Baked Sheepshead a la Creole, Flounder a la Orly, Broiled Spanish Mackerel, Broiled Speckled Sea Trout, Shrimp Remoulade, Pompano en Papillote.Louisiana Country Recipes:Turkey Dressing*, Smothered Liver, Fruit Cake*, Pork Sausage*, Chess Pie*, Sweet Potato Pudding*, Head Cheese, Rabbit a la Creole, Rabbit and Tomato Stew, Rum Roast Beef*, Baked Ham in Run*, Boiled Brisket a la Tujagues, Braised Beef with Rum, Baked Pork and Beans with Rum, Pommes de Terre Souffle, Pralines

Great old time recipes. Some you don't see at all nowadays. Rich and tasty foods .

This is such a cool book. I recently traveled to some of the more remote areas of Louisiana and tried some wonderful "standard dishes". This book is really helping me to learn about Creole style cooking, without the snobby know-it-all Chef's "interpretation" of these timeless dishes!

As a native Louisianian, I appreciate the "old style" Creole cooking. This little treasure of a cookbook preserves the culinary history of early New Orleans and the woman who invented "brunch." Worth adding to your Creole/Cajun/New Orleans library.

...and this helps me make it at home when I am not in the Big Easy.

As promised

I loved this book as a piece of history which has kept alive the memory of one the first great restuarants and chefs of NOLA.The marketing machine has taken over and the orginal site and culinary secrets of the first great chef Mme. Elizabeth Begue had been lost over time ...thanks for the revival.

A delightful little book that provides a glimpse of old New Orleans as well as some interesting recipes.