Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-06
SOME NEW ORLEANS RECIPES
s ARE GIVEN BY MRS. WILSON
D$hes Served Quaint old Frenth Restaurant Southern
, City Are Novel and Delicious
BY MRS. NJ. A. WILSON

h Ucd driont. 1870, BY Mrs. NJ. A. Wilson. All
ri0hts reserved.
0u5E quaint old French city of New
= orleans holds world Of pleasure
tor1those who visit her. The Mar6li Gras
eaibival closes just before the opening
Repod of Lent. and one has but TO visit
tho city at this time to live again the
5oybus hours Rex, with his beautiful
lu8n, has come and gone; Comus and
Pr4teus have beguiled us until It Is with
o0r4ow that we realize that this won
derful pageant is over and that another
yef must pass before we can avail our
selses of these pleasures
No the tourist who is visiting the
CrSple city naturally the French Quar-
ter3is the main object. After passing
th@ Square and the famous st. Louis
Cathedral, we como to the old French
matkets, which are a replica Of the old
Halle Centrale Of Paris, France Stalls
ar9 so arranged that one has view of
HsSentirc contents. The patois of the
Creole is banded from stnll to stall.
and a happy go lucky spirit \sccms to
prevail eve 'vwhere; there are ready
emilcs because care sits very lightly on
these Franco American children; so
MUCH so. In fact, that frequently visi-
tori to the French Quarter say that the
carnival spirit lives here the year round.
Crossing to the meat markets. we see
displayed the famous live tongue and
boutorna Oliver tongue Borivia). sea-
eoIied with garlic and herbs. or just
plain. In the next few stalls there are
sllsvarieties of tropical fruits arranged
with view to catching tho visitors
eye In other parts OF yhc market we
find stalls that carry a cosmopolitan
the various kinds Of macaroni and
nc1dles, pastes. etc.
Here, too. we find the dried beans.
the eheetnuts sheiled and ready for boil
Ing and the various chseses.
An hour passes very quickly when one
b rambling among these fascinating
stalls---so quickly, In fact. that II
c'clock found us with an appetite clam
oring to be appeased. So. needing the
cal Of the inner man. wc made our way
over to the famous Creole French res
taurant. BcGuc's. which is directly op-
posite the market.
Bcsue's is two and one half story
building: gallery runs around both
sides of the house. The first floor OF
the house has been a wine room where
the great and the unknown have toasted
one another. 1t is here that NJ sieu'
Bskue holds forth each day. meeting
old friends and cronies and reminiscing
Of the good old days Of long ago
BECAME acquainted with the fact that
the market held some very fine special
ties. and as n good business man he
quickly acquired the choicest tidbito
of the market for breakfast at Reguc's.
This quaint French restaurant was
formerly intended for the use of mar
sket folk, but the goodness and quality
of the viands served there quickly spread
abroad. until no longer are the good
fox of the parishes Of Louisiana
abtr to refresh the inner man n Begue's.
Of late years, true to the hand of
Father Time. the buildings have grown
shabby. The side entrance on Madi-
son street, where the stairs lead di-
reetly to the dining room on the sec
ond floor. is frequently muddy from
the soil. for Begue's is very near the
1evee and the water front seems to
accumulate mud all its own. Here,
without any great pretensions, in the
center OF the room. is large table,
covered with a snow white damask
cloth. Old world goblets, set at each
piste, hold a pint Of sparkling home
made wine.
Typical Begue Menu
Potage Ia BisQue d'Ec"evisse
(bisque of crawfish)
Foie de Veau, saute la Rourgeoise
Calves liver. a In bourgeose)
Maquereau Espagnol Grille
(broiled Spanish mackcreD
Dinde Truffee rotie
(roast turkey with truffles)
Salad de chicoree
Ccndive salad
Fromage Camembert Gcllee de Coings
(camembert cheese tquince jelly)
Cafe Noir biscuits
lac sropa ra thoSo Ja,..'
now hold forth in the old French
restaurant that of yesteryear was
famous for the patronage Of celebrities
and the dignitaries of the times. To
have visited New Orleans and not TO
have breakfasted at Begue's was to
miss real treat.
The Creole of New Orleans excels in
tho preparation of fast day soups and
sstrees.
A Fast Day Menu at BeSue's
Gumbo aux Huitres
(Oyster Gumbo)
Bouilla Baise
Oeufs aux Points d'Asperges
(Asparagus Omelet)
Pompano a la Maitre d'Hotel
Salade n la Jardiniere
1romage Camembert Gellee du Going
Cafe Noir Biscuit
There's a story told Of a man who
was visiting in New Orleans and when
apologies were made because Of the
absence Of meat, he said, after returning
home: "Sure. New Orleans tbs the
best place in the world to spend the
Lenten season, by gorry, and tits a real
pleasure, II / must say so meselt. to
do penance by giving up flesh meat,
Sure, and the most delicious dishes a
man ever tasted are served daily 20
make him forget his meat. and tits me-
self that will be seeking a physicians
advice and urge him the need Of my re-
treat to this Creole town, to beguile the
long Lenten days with the most de-
licious fish dishes that the dainty
Creole cooks can connive. Sure. tits me
that would welcome such a punishment
two or three times a year.
BoEillabasse
Red snapper and red fish are used in
Menu COnte!