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Crawdaddy

Location
Crawdaddy

99 dishes

Date
February 9, 1981

Sponsor
Crawdaddy

Physical description
39.5x19cm folded; 39.5x37.5 open

Call number
1981-0003_wotm

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Dish Page Price
Crawdaddy A South Louisiana Glossary 1 -
Eggs Sardou: Poached Eggs With Creamed Spinach, Artichoke Hearts And Hollandaise Named After The Prolific French Playwright. 1 -
Andouille: A Pork Sausage Used In Some Gumbo. 1 -
Beignet: A New Orleans French Market Doughnut 1 -
Etoufee: Usually Crawfish, Sometimes Shrimp, Smothered With Tomatoes And Onions. 1 -
Bienville: A Rich White Wine Sauce With Mushrooms And Shrimp, Named After General Bienville, Founder Of New Orleans. 1 -
File: A Powder Made From Ground Sassafras Leaves, Sometimes Used To Thicken Gumbo. 1 -
Bisque: A Thick Soup. Crawfish Bisque, Featuring Stuffed Crawfish Heads, Is The Best Known. 1 -
Green Onions: Scallions, Which Are Used Extensively With The Green Tops. 1 -
En Brochette: Usually Oysters Or Chicken Livers With Bacon On A Skewer. 1 -
Grillades: A Veal Or Beef Fricassee Stewed In Red Wine And Served With Grits. 1 -
Boudin: A Type Of Pork Sausage, Which Includes Rice. 1 -
Gumbo: A Roux Based Soup With Various Combinations Of Okra, Shellfish, Chicken Or Sausage. 1 -
Cafe Au Lait: Strong Coffee With An Equal Amount Of Heated Milk. 1 -
Hushpuppies: A Fried Bread Made With Corn Meal. The Name Was Supposedly Acquired From Being Thrown To Quiet The Dogs. 1 -
Cajun: A Derivative Of Acadian. Originally Acadians Were French Settlers From Canada In The South Louisiana Bayon Country. It Is Now Used To Describe French South Louisiana, Except New Orleans. 1 -
Jambalaya: Basically Rice As A Main Dish With Dozens Of Different Variations. 1 -
Chicken Rochambeau: Layered Chicken And Ham On Toast With Two Sauces Named After The French General Who Gave Support To George Washington In The American Revolution. 1 -
Maque Choux: A Vegetable Melange With Tomatoes And Corn. 1 -
Mirleton: A Local Vegetable Related To Squash, Also Called A Vegetable Pear. 1 -
Chicory: A Plant Of The Dandelion Family. The Leaves Are Used For Salads And The Root Is Roasted And Mixed With Coffee. 1 -
Muffuletta: A New Orleans French Market Sandwich Creation Featuring Italian Cheese, Cold Cuts And Condite. 1 -
Cochon De Lait: Roasted Suckling Pig And The Party Which Is A Part Of The Roasting. 1 -
Oysters Rockefeller: Oysters Sauced With Spinach, Green Onions And Anise Flavoring, Created Towards The End Of The 19th Century By Jules Alciatore, Founder Of Antoine's Restaurant. 1 -
Court Bouillon: A Fish Soup With Red Fish Or Red Snapper. 1 -
Crab Boil: A Mixture Of Spices Used To Make Boiled Shellfish Highly Seasoned. 1 -
En Papillote: An 18th Century French Method Of Baking In An Oiled Paper Bag. 1 -
Creole: Aristocratic New Orleanian French Traditions. 1 -
Roux: A Cooking Term Usually Used In South Louisiana Only For The Combination Of Fat And Flour Cooked To The Color Of Fudge. 1 -
Daube Glace: Highly Spiced Stewed Beef Aspic. 1 -
Sauce Piquante: A Roux Based Highly Peppered Brown Sauce With Tomatoes. 1 -
Diable: Seasoning, Ranging From Hot To Very Hot. 1 -
Yam: A Deep Orange Louisiana Sweet Potato. 1 -
Dirty Rice: A Rice Dressing Cooked With Giblets. 1 -
Dinner 2 -
Appetizers 2 -
Crawfish Etoufee In Pastry 2 4.85
Local Oysters Or Clams On Half Shell... Hot Sauce 2 4.25
Iced Shrimp Remoulade 2 5.5
Cut Fruits And Shelled Pecans In Baby Cantaloupe, Port Wine Sauce 2 3.5
Oysters Bienville Or Rockefeller 2 4.5
Creole Tomato Croute Of Diced Tomatoes & Watercress 2 2.75
Tiny Artichokes, Vinaigrette 2 2.5
Soups 2 -
Seafood Gumbo 2 3.25
A Changing Louisiana Soup Specialty 2 2.75
The Chef's Specialties 2 -
Roast Prime Ribs Of Beef, Natural Juice 2 13.75
Thick Cut Sirloin Steak (We Serve Prime Only) 2 16.75
Broiled Spring Chicken, Partially Boned 2 8.5
Corn Fed Pork Chops With Apple Sauce 2 11.25
Sauteed Calf's Liver, Smothered With Onions 2 11.5
Double Rib Lamb Chops, Mint Jelly 2 16.75
Broiled Freshly Ground Beef 2 9.5
Boneless Stuffed Cornish Hen With Pork And Oyster Dressing 2 10.75
The Above Served With Potato Du Jour And Fresh Vegetable 2 -
Supplementaries 2 -
Giant Baked Potato, Sour Cream, Bacon & Green Onions 2 1.75
Banana Fritters 2 1.5
Plantation Fried Potatoes 2 1.25
French Fried Onion Rings 2 1.5
Today's Fresh Fish Served With Fresh Vegetable Depending On Current Market Price. From $12.00 3 -
From Old New Orleans Recipes 3 -
Cajun Crawfish Etoufee Over Rice 3 12.75
Roast Duckling With Ginger Sauce And Peaches 3 10.75
Boneless Flounder Stuffed With Crabmeat & Shrimp, Meuniere 3 13.5
Broiled Halibut, Maitre D'hotel 3 11.75
Crabmeat, Oysters & Shrimp, Au Gratin 3 12.75
Escallope Of Veal With Oysters And Mushrooms 3 12.5
Seafood And Sausage Jambalaya 3 11.25
Crescent City Shrimp Creole 3 12.5
All Main Courses Are Served With Our Fresh Daily Vegetables. 3 -
Salads And Cold Plates 3 -
Spinach Mushroom And Bacon Salad Mimosa 3 2.5
A Small Salad Of Mixed Greens 3 1.95
Caesar Salad For Two 3 4.25
Avocado Shell Filled With Shrimp Slaw, Escabeche Sauce 3 9.8
Tossed Salad Of Kentucky Bibb Lettuce And Lump Crabmeat, Lime Dressing 3 10.75
Chef's Salad Bowl, Garni 3 7.25
Desserts 3 -
Apple Pie With Cheddar Cheese 3 1.95
Cheesecake Topped With Strawberries 3 2.15
Southern Pecan Pie 3 2.15
Chocolate Silk Pie 3 1.95
Mocha Fudge, Apricot Brandy, Or Praline Ice Cream 3 1.95
Cassis Sherbet 3 1.95
Bread & Butter Pudding Whiskey Sauce 3 1.9
Fresh Berries In Season With Cream 3 2.25
Cafe Au Lait 3 1.35
Coffee With Cream 3 1.2
Cappuccino 3 1.6
Espresso 3 1.45
Pot Of Tea 3 1.0
Bloody Mary 3 2.45
Bourbon Sour 3 2.75
Tabasco Martini 3 2.35
Red Or White Wine By The Carafe 3 4.25- 6.5
Milk Punch 3 2.75
Ramos Gin Fizz 3 2.75