Gombo Filee With Oysters, No. Z
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Archive recipe
A historic Creole dish of flour, lard, oysters, leeks and slice of ham. Adapted from Gombo Filee With Oysters, No. Z, from La Cuisine Creole (1885).
Adapted from Gombo Filee With Oysters, No. Z, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/gombo-filee-with-oysters-no-z.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 3 aisles
Fry a tablespoonful of flour in a tablespoonful of lard
Let it brown slowly so as not to scorch
Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut leeks or onions, a large slice of ham, some parsley, and stir in the browned flour
Let this cook fifteen minutes
then pour in two quarts of oysters
Let them boil a few minutes, season with salt and pepper
take out the parsley and sift in half a cup of dried and pounded fresh filee
if not fresh more will be required
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)