- Cochon de lait: Cajun-style pit-roasted suckling pig. Magnificent, if you can pull it off.
- Crawfish-stuffed Filet Mignon with Crawfish Sauce Bordelaise, from Emeril's Restaurant
- Pannéed Veal: Breaded, pan-fried veal cutlets
- Root Beer Glazed Ham, from Chef John Folse
- Sweetbreads Madeira from the late, lamented Corinne Dunbar's Restaurant
creole and cajun recipe page | the gumbo pages' home page
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