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(Southern - New Orleans) Begue, Mme. Mme. Begue's Recipes of Old New Orleans Creole Cookery.

64 pp. Frontis. drawing of Begue's Restaurant in the French Market. Pictorial yellow & red wrappers. Second Edition. New Orleans: Harmanson, 1937.

Some narrative in the beginning about the famous restaurant, New Orleans cuisine, and Mme. Begue herself. Most of the recipes are written out in paragraphs of instructions (rather than typical list of ingredients followed by instructions). There's turtle soup ("Select a turtle of the desired size..."), snails with wine sauce ("The snails come from France in baskets. One of these baskets is emptied in a large pan of salt water..."), Oysters a la Nouvelle Orleans, Creole Courtbouillon, etc. Penultimate recipe is for Pommes de Terre Souffle: "In certain famous New Orleans restaurants, "pommes de terre souffle" (sometimes just called 'puffed up potatoes') is a favorite, if puzzling, dish served the visitor in our midst." The last recipe is for pralines. Darkening and spots to wrappers, , else good. 

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