Gomeo De Volaille A La Creole - Chicken Gumbo, Creole Fashion

Cut 2 tender, well-cleaned chickens in half-inch square pieces, place them in a saucepan with 6 ounces of butter, and add 8 Ounces of lean, raw ham and 3 onions; cut in squares; stir with a wooden spoon until the moisture is evaporated, add 2 green peppers cut fine, and then drain the butter and moisten with 3 quarts of chicken broth and 3 quarts of consomme. When boiling, clear from fat, add 12 peeled and seedless tomatoes cut in pieces and 100 well-washed tender okras (cut in 1-inch long pieces), add a faggot consisting of parsley roots, a sprig each of thyme and marjoram, 2 bay leaves, and 2 cloves of garlic.

Let simmer gently until the okra is cooked; then season to taste, remove the faggot, and, before serving, add 1 pint of boiled rice.

Note. - The soup being substantial, it is preferable to serve the rice on a separate dish, especially for private dinners.

Gombo Aux Crabes Durs - Hard Crab Gumbo

Follow the same directions as for chicken gumbo, but leave out the chickens and add the crab flakes just before serving.

Gombo Aux Crabes Moux - Soft Crab Gumbo

Remove the shells of 12 soft-shell crabs, free them from gills and cut off the small claws. Cut the large claws in two, and the crab in six pieces. (If large size, cut them in eight.)

Fry the crabs in butter and finish the soup as explained for Chicken Gumbo (without the chicken).

Gombo Aux Grenouilles - Frog Gumbo

Prepare the same as Soft Crab Gumbo, using frog legs instead of crabs.

Gombo A La Sam Ward- Gumbo, Sam Ward Fashion

Two-thirds of Chicken Gumbo mixed with one-third Clear Green Turtle Soup - the turtle meat to be cut in 1/2-mch square pieces.

Gombo File - Gumbo File

Gumbo file may be prepared with chicken, crabs, oyster, shrimps, rabbits, squirrel, etc. It is made like the other gumbos, but without tomatoes and okra. When ready to be served, some gumbo file is added; this is in reality nothing but young sassafras leaves dried and powdered.

The soup should be removed from the fire, and should not be allowed to boil after the powder is added.

For 1 gallon of soup use about 10 tablespoonfuls of Gumbo file. Hold the powder in the left hand, raise the latter rather high, and then allow the powder to fall into the soup by degrees. Stir continuously, so as not to form any lumps.

Potage, Mulligatawny De Volaille - Chicken Mulligatawny

Slice 6 onions and fry them in 4 ounces of butter (without browning), add two tablespoonfuls of curry powder (or mulligatawny paste, if obtainable), 2 sliced apples and 2 ounces of flour; stir for a few minutes, and then moisten with 5 quarts of chicken or veal stock. Then put a tender fowl to cook in the soup, let simmer until done, and strain.

Cut the fowl in slices, and put it into the soup tureen.

Add 1 gill of almond milk and 1 pint of cream to the soup and season to taste. Heat it well and pour it over the meat in the tureen. Serve with a plate of rice separate.

The mulligatawny may be flavored with chutney, currant jelly and lemon juice, according to taste.