Creole Salpicon from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put two tablespoonfuls of butter into a saucepan and add the flour; stir constantly for about five minutes; then moisten well with the milk, pouring it in gradually and then whisking. Add the grate...
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Ingredients
- 2 Dozen Crawfish
- 3 Tomatoes
- A Dozen Mushrooms
- 2 Tablespoonfuls of Butter
- 2 Tablespoonfuls of Flour
- A Pint of Boiling Milk
- A Teaspoonful of Grated Nutmeg
- An Herb Bouquet
- 12 Whole Black Peppers
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