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OCTOBER 13·14 1903

NEW ORLEANS ITS UNIQUE VIANDS WHERE TO GET THEM

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WORD

OF

ADVICE

TO THE PASSENGER MAN

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New Orleans and lOts COO A Ulsme. medley of odd dishes; all of them good and some better than others. A few suggestions.

rUL/l.A'E UN] V'ERSITY LiB RARY Nb'W ORLEANS, LOUISIANA 1

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EW ORLEAN S has long been famous among the gourmets of the United States as being the "one place" in the entire country where the inner man could be made comfortable by reason of the many varied and a ppetizing dishes made s pecialties by the accomplished chefs of the French or Creole restaurants of the Crescent Oity. It is with the idea of acquainting you with the possibilities in this direction that this leaflet has been devised, and although it may not cover in full the several establishments of which New Orleans is jYstly proud, it will serve as an indication, or possibly a sign-post, pointing the way by which you may individually or collectively achieve the ultimate aim of the gourmet's existence-a good breakfast and a better dinner. We can cheerfully recommend you to the good graces of the New Qrleans restaurants, all of which have attained an enviable reputation among tourists, visitors and the home people. All the references here ma(l e are to those of the public places which appeal directly to mankind's inherent fondness for the good things of the table, as exemplified in odd and well spiced viands, so arranged as to excite a spirit of anticipation and so well concocted as to furnish a delightful theme for retrospect and recollection when the feast is numbered among the things past.

For instance, "A breakfast at Begue's;" a celebrated resort near the French Market on Decatur and Madison Streets. For twenty years "breakfast at Begue's" has been a theme of animated discussion and satisfaction. There are only places for thirty persons and Madame Begue desires no more; but a meal at this institution, set for eleven o'clock a. m. and continuing until two or three in the afternoon, will prove a revelation and amply repay you for the visit. A " Spaghetti Dinner" at Salvadore La Rosa's, 1601 St. Charles Avenue will prove a novelty. La Rosa has become famous for his spaghetti a la Italienne, and I can assure you that if a novel dish, it is most enjoyable and will give you a taste for more. A meal at Tranchina's at the West End and on the shores of the sunny Lake of Pontchartrain-an Al fresco meal as it were on the wide verandas in the open air with the clear October sunshine playing upon the face of the Lake-what more could you ask, whether the meal be breakfast, lunch or dinner? At "Victor's" in the heart of the city, No. 209 Bourbon Street, only one square from Canal, you may secure a variety of dishes with French sauce, his bill of fare containing everything in season, and for a small meal I would suggest "Crawfish Bisque" as a starter, followed by " Tomatoes frappe" and "Anchovie Salad": FISH.

Tenderloin of trout a la Margueri, White wine sauce. Court bouillon Chicken a la Creole.

At "Victor's". GAME.

Caille de Lourie au Madere. Snipes a la Parisienne. Macaroni a la I talienne. DESERT.

Omlette Soufflee. The Hotel de Louisiane on Customhouse Street between Royal and Bourbon, has long and justly been famous for the excellence of its cuisine. Ferdinand Alcia tore, now in charge of the establishment, beljeves in special dishes, and in any of the following you will experience an unoq ualled degree of pleasure should you determine to enjoy one or more of the dishes prepared by this accomplished chef. They are all good, and if you have the time and wealth sufficient, I would suggest you try them all: HORS D'OEUVRE.

Toast a la Provencale. Allumettes D' Anchois. Toma toes a la Join ville. RELEVES.

Tim bales a la Moise Henry. Rissoti a la Volailles. Ravioli a la Provencale. Taigliarini a la Venitienne. Turbot a la Turc. Brandade de Morine. Bouillabaise a la Rou bion. Creme do Canilland ala Bezaudin. Coquilles D'ecrevisses. Ecrevisses Bordelaise. Filet de pompano a la Mariniere. Huitres a la Gordon.

Hotel de Louisiane Oeufs Purgatoire. Oeufs a la Louisiane. Omellette a la Creole. Timbales ala Rotschild. Supreme Canard a la Roosevelt. H ui tres a la Ca pdevielle. Riz de Veau a la Sanders. Asperges Belle-Ven a la Gelpi. Escargots Lyonaise-Matelotte d'anguilles. Tripes a la mode de Caen. Petits poquets a la Marseillaise. At Restaurant Antoine of which Jules Alciatore is proprietor, you will meet with a series of surprises in a culinary way. Jules learnod his art under the most accomplished chefs of Paris and Marseilles. You pay for what you get, but you usually get something that you will not forget. The following represents his special dishes and there is a "Feast of reason and a flow of soul" in each of them: Tomates frappees a la Jules Cesar. Toste St. Antoine. Canapee ala Russe. Piment frappe, Rupinicoscoff. SOUPE.

Bisque d'Ecrevisse a la Cardinal. " de Crabes. " Crevette. " d'huitres. Consomme a la Nilson. Creole Gumbo. POISSON.

Terrapine a la St. Antoine. Moules ala Parisienne. Filets de Sole a la Marguery. Chevrettes Mariniere. Ecrevisses Bordelaise.

At Antoine's Poisson a la Jules Cesar. Escargots Bordelaise. RELEVE.

Pate de foie gras ala gelee. {our own make.} OEUFS.

Omelette Espagniole. Oeuf Florentine. Oeufs Purgatiore. " St. Denis. " aux tamates St. Antoine. ENTREE.

Poulet en cocote. Filets de Canard St. Antoine. Filets de boeuf Robespierre {en casserole} Ris de Veau ala Montpensier. ROT!.

Predreaux piques en cocotte. Becassines a la Parisienne. Surcelle et Canard farcis . DESERT.

Omellette souffiee historice a la Jules Cesar. BOUQUET APRES LE DINER.

Orange brulet a la Jules Cesar. CAFE. CAFE CREOLE.

J ac Meyer, Proprietor of the "Old Hickory" at 807 Chartres Street, sets a table d'hote dinner at six o'clock in the afternoon well worthy of your attention. He has a number of specialties for which he has become justly famous. Maylie's corner Poydras and Dryades, near the Poydras Market, has for years been famous beca use of the table d 'hote dinner he sets in his establishment. A meal there should prove an

should prove an experience because of the unique surroundings. The meal itself is good enough for a king, and because of this I can recommend it with perfect safety and satisfaction. The New Orleans restaurants are many, and as I have remarked before, all excellent. In pointing out the several locations which make up the foregoing, I have endeavored to select those out of the ording,ry and which I think will appeal to you, both because of your tastes for the good things of this earth and for the pleasure a little variation from the beaten path will cause you each and all. I cannot, however, omit suggesting-possibly because I know you well-several other resorts in whicn the menu is of liquid material. Ramos, at the corner of Carondelet and Gravier Streets, near the Cotton Exchange, makes a "Gin Fizz" that will do your heart good. He stands alone in the United States in the concoction of this particular beverage. At the" Sazerac" on Royal Street near Canal, is made the celebrated "Sazerac Cocktail". It is a drink calculated to inspire you with a wholesome respect for its ingredients and I may say that when you have once formed its acquaintance, you will be sure to renew it. The old "Absinthe House" at the corner of Bourbon and Bienville Streets, you may drink absinthe anisette, made as they make them nowhere else and in an establishment that has been an historical.f eature of New Orleans for three-quarters of a century. Try one or two as an experience. GEO. H . SMITH, Chairman Committee.