The Creole Cookbook

Published by Culinary Arts Institute, Chicago, Illinois                                              Copyright 1955

APPETIZERS

GUMBOS AND SOUPS

BREADS

MEATS, POULTRY AND OTHER MAIN DISHES

 FISH AND SHELLFISH

VEGETABLES

SALADS

SAUCES

CAKES AND COOKIES

DESSERTS

BEVERAGES

LAGNIAPPE

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