America Eats Notes on New Orleans Part 2 Grillades
Here is another New Orleans staple from my cash of WPA food sources from the Library of Congress archives in Washington DC. The content comes from the Louisiana folder titled approximately America Eats Notes, Reports, and Essays. I have attempted to produce the content in a paraphrased format when necessary to make them legible and indirect quotes as often as possible.
Grillades is another of the superb yet inexpensive dishes of New Orleans home cooks. They are a veal round cooked in a roux of flour, onions, garlic, parsley, and tomatoes, all simmered over a low flame for several hours. They had been almost as popular as red beans and rice in the Crescent city. Grillades, red beans and rice, fresh crisp French bread and butter, and several cups of New Orleans drip coffee, served as a priced meal among city residents. Some even preferred it to oysters Rockefeller another noted dishes of the city’s finest restaurants.
Read about the history of the civil rights movement in New Orleans in the new book Southern Food and Civil Rights: Feeding the Revolution