Have you ever wondered how to make Crawfish Bisque or Baked Stuffed
Oysters? Find out from an experienced caterer and cooking school
owner who decided to share her secrets. In New Orleans, creating a
fine dining experience and enjoying it is an art. This book teaches
the ambitious cook how to create that art. From cocktails, to
compotes, to pastry and pies, this cookbook offers a bit of
everything. Ideas for menus for both formal and informal dinners
are also included. So get adventurous and have some fun creating
some New Orleans favorites Below is a sample recipe from the book
for a simple but elegant Lobster Salad. 1 cup flaked lobster 3
tablespoons French dressing 2 cups diced celery cup mayonnaise 3
hard-boiled eggs Marinate lobster with French dressing, let stand
thirty minutes. Drain. Mix with celery and mayonnaise, arrange on
lettuce leaves and garnish with curled celery and sliced
hard-boiled eggs.
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