Jazz Club
Jazz Club
Art Print

Lourenco, Didier
Buy at AllPosters.com





Shop igourmet.com Today! 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Lagniappe * Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


New Orleans Restaurants - Galatoire's



Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

 "New Orleans food is as delicious as the less criminal forms of sin."
~ Mark Twain, 1884

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



Have a heart for
New Orleans





New Orleans' French Quarter is Famous for its Intricate Ironwork Gates and Balconies
New Orleans' French Quarter is Famous for its Intricate Ironwork Gates and Balconies
Photographic Print

Buy at AllPosters.com








Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant 









Bourbon Street, French Quarter, New Orleans, Louisiana, USA
Bourbon Street,...
Ethel Davies
Buy This at Allposters.com








Bourbon Street Jazz
Bourbon Street Jazz
Giclee Print

Millsap, Diane
Buy at AllPosters.com








Stonewall Kitchen, LLC 









Moon Over Bourbon
Moon Over Bourbon
Giclee Print

Turner Dyke,...
Buy at AllPosters.com










Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


French Quarter Magic
French Quarter Magic
Giclee Print

Millsap, Diane
Buy at AllPosters.com

La Belle Cuisine


Most of the following background information and the recipes are excerpted
from "The New Orleans Restaurant Cookbook" by Deirdre Stanforth, pub-
lished in 1967 by Doubleday & Co., Inc. This delightfully entertaining and
informative cookbook is unfortunately out of print. Perhaps luck will be
with you and you can locate it...


If not, just contact us if you're looking for a particular New Orleans
restaurant recipe. Who knows, we just may have it!

fleurdelys.gif (634 bytes)

Among my many blessings I count the privilege of having spent a large
part of my childhood in New Orleans. Because my mother was a woman
of discriminating taste, I was introduced to some of the finer things in life
at a very early age. Fine cuisine was certainly included, which means that
my love affair with New Orleans delicacies has endured over half a century!
One of my favorite and most memorable meals was at that venerable New
Orleans institution, Galatoire's...


GALATOIRES_LOGO_COLOR.gif (15237 bytes)

209 Bourbon St., French Quarter. (504) 525-2021


Deirdre Stanforth writes, "Galatoire's holds perhaps the highest accolade of
all - it is the overwhelming favorite of the citizens of New Orleans. Completely
unpretentious in its decor, modest, and publicity shy, it exists only to prepare
and serve fine food."

Some visitors to New Orleans may be shocked to find that Galatoire's is located
on Bourbon Street. What they perhaps do not realize is that in 1905, Bourbon Street was a fashionable residential area, a far cry from the notoriously garish playground it has now become. Once you step inside Galatoire's, rest assured
that the atmosphere you find will be anything but garish!

The landmark restaurant has recently undergone an extensive renovation,
which has made its original charm new again. Other relatively recent
changes (some of which continue to shock the New Orleans establishment)
are the acceptance of major credit cards, the lifting of the requirement that
gentlemen wear a jacket during the lunch hour Tuesday through Saturday,
and the quasi-blasphemous relaxing of what was always considered an
unswerving "no reservations" policy. Sacre bleu! 

In case reservations seem normal and desirable to you,  please consider the background and history accompanying this strict policy for decades...
Deirdre Stanforth writes,
"One night during a busy season when there was a line of people waiting outside
all the way to the corner, a man burst into Galatoire's and went back to the desk looking for the owner. He found Mr. Justin [one of Jean Galatoire's nephews who took over the operation of the restaurant in 1916] and explained indignantly that he was the governor of a state and not accustomed to waiting in line for a table for dinner. 'Do you believe in fairness?' Mr. Justin asked him. Of course the governor had to answer in the affirmative. So Mr. Justin explained that it would not be fair for him to give a table to the governor while all the other citizens waited in line.

"Actor Charles Laughton was also upset one night when he was confronted with
a line of some seventy-odd people before him at the doors to Galatoire's. In his inimitable Captain Bligh manner, Mr. Laughton made known his displeasure at this state of affairs. Undaunted and unintimidated, Mr. Justin stood his ground and explained to Laughton that if he didn't want to wait, the best time to come
for dinner was five o'clock in the afternoon. Laughton came next day at five,
and several times thereafter."

Please don't be discouraged by these anecdotes! Reservations are now accepted
for seating on the second floor only, and the existence of long lines has dimin-ished considerably. If you do have to wait, chances are excellent that you will
find your dining experience well worth waiting for.

Chuck Taggart writes: "One of the great Creole establishments, Galatoire's
is noisy and wonderful, where you'll be pampered by your waiter and where
the recipes haven't changed in years (there's no chef here, only line cooks
who prepare their dishes from decades-old recipes). An essential New
Orleanian dining experience." We quite agree!

Creole Contretemps - Only in New Orleans.....

But enough talk...on to the recipes! 

fleurdelys.gif (634 bytes)


Trout MeuniŤre Amandine

3 (2 1/2-pound) trout
Salt and pepper
2 sticks [1 cup, or 1/2 pound] butter
Juice of 2 lemons
1 tablespoon chopped parsley
6 ounces shelled almonds

Skin and fillet trout, dip in cold milk, sprinkle with flour, and season
with salt and pepper. Melt butter in a skillet and fry fillets of trout
slowly until brown on both sides. Remove fish to a warm platter.
To the butter remaining in the pan, add lemon juice and parsley.
Slice almonds, roast until brown, sprinkle over fish, pour over
brown butter, and serve. Serves 6.

fleurdelys.gif (634 bytes)

Trout Marguery

1 (2 1/2-pound) trout
1 tablespoon olive oil
1 cup water
2 sticks [1 cup, or 1/2 pound] butter
3 egg yolks
Juice of 1 lemon, strained
Salt, pepper, and cayenne
12 shrimp
2 truffles
1/2 can mushrooms [sorry, that's
what it says! use your judgment...]

Skin and fillet trout and place the folded fillets in a pan with olive oil
and water. Bake in a hot oven [400 degrees F.] about 15 minutes.
To make Hollandaise Sauce: Put beaten egg yolks and lemon juice in a double boiler over hot water and gradually add melted butter, stirring constantly until thickened. Add seasoning, shrimp, truffles, and mush-
rooms, cut into small pieces, to sauce and pour over fish and serve.
Serves 2.

fleurdelys.gif (634 bytes)

Chicken Turenne

3 (2-pound) spring chickens
Salt and pepper
2 sticks [1 cup, or 1/2 pound] butter
12 ounces broth
1/2 pint Sherry
12 artichoke hearts, boiled and sliced
8 ounces mushrooms, sliced

Disjoint chickens, season with salt and pepper, and fry in butter
until brown. Cover with broth and Sherry and add artichokes and
mushrooms. Simmer about 45 minutes. Serves 6.

fleurdelys.gif (634 bytes)

Remoulade Sauce

1 bunch shallots (green onions)
1 stalk celery
2 cloves garlic
1 sprig parsley
5 tablespoons Creole (hot) mustard
2 tablespoons paprika
Salt and pepper
1/3 cup vinegar
2/3 cup olive oil

Grind or mince very fine the onions, celery, garlic and parsley. Add
mustard, paprika, salt and pepper. Add vinegar and mix thoroughly,
then gradually add olive oil. Refrigerate.
Marinate boiled, peeled shrimp in this sauce and serve on shredded
lettuce with a garnish of tomato wedges. Makes 1 quart.

fleurdelys.gif (634 bytes)

CrÍpes Maison
From The Restaurants of New Orleans,
Roy F. Guste, Jr.


3/4 cup flour
2 teaspoons sugar
1/2 teaspoon salt
3 eggs
3/4 cup milk
1 tablespoon butter. melted

12 tablespoons (6 ounces) currant jelly
3 tablespoons sifted powdered sugar
1/2 cup sliced almonds
1/4 cup Triple Sec

To make the crÍpes, sift the flour, sugar and salt together in a bowl.
In a small mixing bowl, beat the eggs. Add the milk and then the dry
ingredients. and beat the batter in a mixer on medium speed or blend
in a blender until the batter is smooth. Allow the batter to sit for 1
hour before cooking.
Heat a 6-inch crÍpe pan over medium-high heat. Lift the pan from the
heat, and, using a pastry brush, brush the bottom of the pan lightly with
a little melted butter. Premeasure 2 tablespoons of batter, and pour the
batter into the middle of the pan. Quickly tilt the pan so that the batter
spreads evenly over the bottom. Return the pan to the heat, and brown
the crÍpe lightly. Turn the crÍpe with a spatula, and brown the other
side. Repeat the above process until all batter is used, brushing the pan
with melted butter as needed. Place the crÍpes (there will be 12 - 16 of
them) on layers of waxed paper until they are ready to fill.
Spread 1 tablespoon of jelly on each crÍpe. Fold the crÍpes into thirds.
Place them side by side in an oblong baking pan. Sprinkle the crÍpes
with powdered sugar, and top them with sliced almonds. Place the
crÍpes under the broiler for 3 to 5 minutes or until the almonds are
lightly toasted. Remove crÍpes from the heat, and sprinkle Triple
Sec over them. Allow 2 crÍpes per serving. Serves 6 - 8.

More New Orleans Restaurant Recipes:
Caribbean Room
Commander's Palace
Corinne Dunbar's

Mr. B's Bistro


More Lagniappe Recipes!
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: July 14, 2012.