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La Belle Cuisine
from “Cooking Creole”
by Marcelle Bienvenu
New Orleans Times-Picayune
In New Orleans, it has long been the custom to spend a day or two
All Saints Day] cleaning tombs and bringing along a lunch
to enjoy while
working… The cemetery in St. Martinsville is absolutely
graves dating to the 1700s…My brother Henri Clay
and his wife Maria have
to bring these meat-stuffed loaves.
They can be heated and then
wrapped in big napkins to bring along.”
main-course servings or
about 36 appetizer portions
large, long French bread loaves
ounces bulk sausage
ounces ground beef chuck
cup chopped onions
teaspoon Creole mustard
cup chopped parsley
and freshly ground black pepper
cloves garlic, mashed
the oven to 400 degrees [F]. Cut off the ends of the loaves and hollow out
the loaves with your fingers. Process the soft bread in a food processor to
make coarse crumbs. Reserve the bread ends.
the sausage in a heavy skillet over medium heat. Add the beef
and onions and
cook until the beef is browned. Combine the bread
crumbs, meat mixture, egg,
mustard, parsley, salt and pepper in a large
mixing bowl. Spoon the mixture
into the bread shells and attach the
bread ends with small skewers.
the butter over medium heat and stir in the garlic. Cook for about
seconds. Brush the loaves with the garlic butter and wrap in aluminum
leaving the foil open slightly at the top. Bake for 15 to 20 minutes.
into one-inch slices for hors d’oeuvres or cut each loaf into four
for main-course servings.
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