Tamales from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil a young chicken until the meat can be picked off the bones. Then chop up very fine. Mince the onion, clove of garlic, thyme, bay leaf and parsley, very fin
Ingredients
- A Tender Young Chicken
- A Cupful of Boiled Irish Potatoes
- A Large Onion
- A Clove of Garlic
- 2 Sprigs of Parsley
- A Bay Leaf
- A Sprig of Thyme
- A Spoonful of Butter
- A Cupful of Cracker Crumbs
- Salt and Chili Pepper to Taste
- A Good Dash of Cayenne
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