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— Your columns contained a few days ago a recipe for gombo which contained neither okra filé nor fine herbs. Please give one from a genuine Creole cook, omitting nothing of the delicious compound so dear to Crescent City gourmands, and made in perfection nowhere else. AZIM

have just been to see a "genuine Creole cook" and one of the best in the city, who gives us the following receipts:

A whole chicken — if chicken cannot be had, veal will serve instead; a little ham; crabs, or shrimps, or both, according to the taste of the consumer; okra according to the quantity of soup needed; onions, garlic, parsley, red pepper, etc. Thicken with plenty of rice. The gombo févi is