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1904 - Cooking in Old Creole Days

Gumbo File 2

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1904 - Cooking in Old Creole Days
Gumbo File 2

Disjoint and cut up a fowl.
Fry in pan with onion cut up.
Put in a soup pot knuckle of veal, fried fowl covered in 3 1-2 quarts of cold water,
let it simmer on back of range about six hours, strain soup and skim off all grease,
cut up white meat of chicken and put in stock with a quart or more of oysters;
add salt, cayenne pepper, white pepper.
When at boiling point sprinkle in, or sift in, powdered filet enough to thicken it.

--MRS. EUGENIA PHILLIPS.

For very many years Mrs. Phillips had the most elegant table and the most delicious dishes
in Washington, D.C. No one could rival her in taste and daintiness; her hospitality was boundless.


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