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 ABOUT THE AUTHOR

  

This Culinary History has been in development in one way or another since 2010. Along with verified and newly translated Eighteenth Century Recipes including some modern adaptations, Madame Langlois Legacy incorporates in each chapter relevant Historical Background Vignettes as well as Historical Fiction episodes in the form of continuing tales of our imaginary cooks, Frére Gerard and Tante Suzanne as they create and develop today's world famous New Orleans Creole Cuisine.

     Jon G. (Jerry) Laiche has spent most of his life immersed in local Louisiana history and genealogy. Before retiring to compose and publish Madame Langlois' Legacy, he served twenty-years teaching courses in Louisiana, American, and World History. In addition to his background as an historian, he taught Religion in the High Schools of the Archdiocese of New Orleans and in Computer Ethics and Internet Technology at Tulane University. 

    He and his wife, Elizabeth, also provide Editorial Services for local, regional, and international writers. They currently reside at Beltaine Grove, 45 miles north of New Orleans’ Lake Pontchartrain. (Rev. 7/4/2021)

Table of Contents

DEDICATION. 3

A NOTE TO THE READER. 4

STATEMENT ON THE ORIGINS AND PROVENANCE OF THE IMAGES INCLUDED IN THIS BOOK.  5

ACKNOWLEDGEMENTS. 7

One      1722 - FRENCH AND INDIAN BREAD. 10

Two      1722- FRERE GERARD DISCOVERS SAGAMITE. 19

Three      1724 - SUZANNE COMES TO NEW ORLEANS. 27

Four      1724 - GERARD’S PLAIN COOKING.. 39

Five       1725 - COUNTRY COOKING. 57

Six         1725 - FRERE GERARD’S POTAGER. 65

Seven     1727 - GRITS AND GRILLADES. 73

Eight     1727 -THE 3 SAUCES MERES. 81

Nine      1729 - A VOYAGE UP THE BAYOU.. 91

Ten      Late 1729 - FRERE GERARD DISCOVERS  THE PACCAN. 99

Eleven      1729/30 - FRÈRE GERARD AND  THE NATCHEZ INDIANS   107

Twelve      Late 1720’s – MAKING SAUSAGE  ON THE COTE DES ALLEMANDES   119

Thirteen      Early 1730’s – MARKETS, MARSHES, & MEAT. 131

Fourteen      1730's – A VISIT TO THE URSULINE POTAGER. 139

Fifteen       Early 1730’s – SOME CALAS  IN THE “FRENCH MARKET   153

Sixteen      1730’s - A BOUCAN FOR PENTECOST. 159

Seventeen      1730’s – THE HOUMA VISIT. 167

Eighteen      1730’s – A SMUGGLER'S PARADISE. 179

Nineteen      1733– HUNTING IN COLONIAL LOUISIANA. 203

Twenty      1738 – A VISIT FROM NATCHITOCHES. 221

Twenty-One      1740 – COFFEE, CHOCOLATE, AND WINE. 237

Twenty-Two      1740’s – SUZANNE COOKS FOR CHRISTMAS. 251

Twenty-Three      1740’s - THE ILLINOIS COUNTRY. 265

Twenty-Four      1747 – THE ENGAGEMENT PARTY. 277

Twenty-Five      Early 1740’s – SHRIMP, ALLIGATORS & TURTLES   291

Twenty-Six      1750’s - A COLONIAL MARDI GRAS. 303

Twenty-Seven     300 YEARS AGO - EVERYDAY EATING  IN NEW ORLEANS   317

Twenty-Eight      1790’s THE EMERGENCE OF A CREOLE  CULTURE; GISELLE’S KITCHEN    329

BIBLIOGRAPHY: 339

ABOUT THE AUTHOR. 349

 

 

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