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Menu from Court of Two Sisters, New Orleans, Lousiana, circa, 1960

My late Mother-in-law, Martha Ann, was a big fan of New Orleans cuisine. She always set a bountiful table full of rich, delicious food. She and my father-in-law collected the menus from New Orleans’ restaurants. The above Court of Two Sisters is one such menu.

I love to thumb through the old recipe books Martha Ann collected. Most were Junior League cookbooks from the South. She made sure I had some of the cookbooks when we were just starting out. One of my favorite recipes from Jubilee, the Junior League of Mobile is Cocktail Cream Puffs with Nutted Chicken Filling. It’s definitely not for dieters but is yummy and surprisingly easy to do. I first served it at the promotion party we had when my husband was promoted to major.

Cocktail Cream Puffs

1/2 cup butter or margarine
1 cup boiling water
1 cup sifted flour
1/4 teaspoon salt
4 eggs.

Heat over to 425 degrees. Combine butter and boiling water in saucepan; keep over low heat until butter is melted. Add flour and salt all at once and stir vigorously over low heat until mixture forms a ball and leaves sides of pan. This will take about two minutes. Remove from heat. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and satiny. Drop level teaspoonsful of mixture onto greased baking sheet, bake twenty to twenty-two minutes. Cool on racks. Cut slice off top of puffs. Fill with Nutted Chicken Filling. Serve warm. Makes about 6 dozen.

Nutted Chicken Filling

2 tablespoons butter or margarine
1 (3 ounces) package cream cheese
1 cup finely chopped pecans
1 1/3 cups finely minced chicken
1/4 cup mayonnaise
1/ teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon rind

Melt butter in skillet, add pecans and cook over low heat until lightly browned. Cool. Combine with remaining ingredients. Makes two cups, enough to fill about three and a half dozen puffs.

For really elegant recipes check out Sissy Willis.