A Very Fine Creole Sandwich

Drawn from La Cuisine Creole, this delicious recipe redefines the modern sandwich.  We recommend trying it with the best local artisan bread available.

We also think the title says it all: "SANDWICHES. VERY FINE"


1/2 lb butter
3 tbsp mixed mustard
3 tbsp sweet oil (vegetable or olive will do)
salt
pepper
1 egg
ham
fresh parsley

"Take half a pound of nice sweet butter, three tablespoonfuls of mixed mustard, the same of sweet oil, a little salt, pepper and the yolk of an egg. Put it over the fire and stir till it thickens; set it by to cool and chop fine some ... boiled ham. Cut the bread thin, then spread on the dressing and over it put a layer of ham. Press the slices of bread hard together, trim the edges and garnish with curled parsley."

Irresistible Creole Cuisine - Soup Maigre

Creole remains one of America's great food traditions - an exciting blend of cultures springing from one of North America's great, historical ports. You'll find these delicious recipes in La Cuisine Creole, published 1885.

Soup Maigre is a simple recipe brimming with flavors. As a vegetarian dish, it was intended for Lent, when many of New Orleans' Catholics were fasting. As a creole dish, it serves up enough for all your friends and is a soup to remember.

1/2 lb. butter
6 onions
2 heads celery
3 crackers
2 quarts milk
2 eggs

"Melt half a pound of butter in a stewpan, put in six onions sliced; add two heads of celery cut small, one-half a head of white cabbage, and a bunch of chopped parsley; let them boil twenty minutes, then stir in three rolled crackers; pour in two quarts of boiling milk, or milk and water; let this boil up gently for half an hour, and just before serving stir in two well-beaten eggs."