A trip down memory lane to LeFleur's restaurant.[ILLUSTRATION OMITTED] At Mississippi Magazine we receive many requests for recipes, but when I read this particular letter I could faintly hear "Hotty Toddy" and cowbells ringing in the distance. This letter transported me back in time to cool, crisp autumn days of football games at Memorial Stadium in Jackson and tailgating Tailgating The action of a broker or advisor purchasing or selling a security for his or her client(s) and then immediately making the same transaction in his or her own account. traditions at LeFleur's. LeFleur's was the place to be for Rebels and Bulldogs alike before a football game at the stadium. It was well known for its French and New Orleans New Orleans (ôr`lēənz –lənz, ôrlēnz`), city (2006 pop. 187,525), coextensive with Orleans parish, SE La., between the Mississippi River and Lake Pontchartrain, 107 mi (172 km) by water from the river mouth; founded Creole cuisine, and according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. The Clarion-Ledger, it was considered "one of Jackson's most unusual restaurants that ushered in haute cuisine haute cuisine n. 1. Elaborate or skillfully prepared food, especially that of France. 2. The characteristic manner or style of preparing such food. , drawing diners as far away as the Delta." LeFleur's was a nostalgic gathering place that changed locations through the years from downtown Jackson to "uptown" Jackson when I-55 was making its way to Madison. The crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce was always fresh, the waitresses snappy, and the ambiance am·bi·ance also am·bi·ence n. The special atmosphere or mood created by a particular environment: "The noir ambience is dominated by low-key lighting . . . comfortable yet lively. I remember watching Harrison Welch shuck oysters at LeFleur's--truly an art in motion. And I, too, have often craved the Trout Meuniere meu·nière adj. Rolled in flour and fried in butter, usually with lemon juice and chopped parsley sprinkled on top. Used of fish. [French, from (à la) meunière, and the Crabmeat Imperial, or even the tender Spoon Bread and West Indies West Indies, archipelago, between North and South America, curving c.2,500 mi (4,020 km) from Florida to the coast of Venezuela and separating the Caribbean Sea and the Gulf of Mexico from the Atlantic Ocean. Salad from LeFleur's. Wanda Wilkinson Reagan, the daughter of the original owner George Wilkinson George Wilkinson is the name of:
v. cov·et·ed, cov·et·ing, cov·ets v.tr. 1. To feel blameworthy desire for (that which is another's). See Synonyms at envy. 2. To wish for longingly. See Synonyms at desire. recipes. One notable piece was the guest book from the restaurant, which touted celebrity names such as Elvis Presley, the Colonel, Bob Hope, Cher, Greg Alman, Jerry Clower This article or section needs sources or references that appear in reliable, third-party publications. Alone, primary sources and sources affiliated with the subject of this article are not sufficient for an accurate encyclopedia article. , and Roy Rodgers. Trigger also signed the guest book, but no one can recall with a straight face if the horse was actually there for dinner. If you never had the experience of dining at LeFleur's after yelling your heart out at Memorial Stadium, try one of these treasured recipes. They'll make your taste buds taste buds taste npl → Geschmacksknospen pl ring like a cowbell! [ILLUSTRATION OMITTED] LeFleur's MENU LEFLEUR'S CEABMEAT WEST INDIES COCKTAIL ... $4.95 1 pound lump crabmeat 1 medium purple onion, chopped 3-4 ounces cider vinegar 4 ounces vegetable oil 4 ounces ice water Salt and pepper to taste Mix all ingredients gently and marinate for 12 hours. Serve with crackers or on lettuce leaves. Yield: 4 servings. CRABMEAT EN SKILLET A LeFleur's tradition. Lump crabmeat, lightly sauteed, then baked in a rich sauce and served in a black skillet.... $9.95 1 pound fresh crabmeat 2 tablespoons butter 2 1/2 tablespoons butter SAUCE 3 1/2 tablespoons flour 2 cups half-and-half 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 to 1/2 cup sherry 1 cup fresh mushrooms, chopped Heat an iron skillet over medium heat and add butter. When butter begins to bubble, add crabmeat and stir very gently just until heated through. To make sauce, melt butter in a 2 1/2 quart saucepan, then blend in the flour with a whisk or wooden spoon to make a smooth, somewhat loose paste. Stir over moderate heat until the butter and flour foam together for about 2 minutes without coloring more than a buttery yellow. Add sherry and mushrooms and stir until all is incorporated. Add salt and pepper to taste. Pour sauce over crabmeat and run skillet under a hot broiler until it just begins to brown. Remove skillet from oven and place on a heat-resistant dish. Serve immediately. Yield: 2-4 servings. POMPANO EN PAPILLOTE A LA LEFLEUR'S Sauteed Pompano filet baked in a "paper bag" with shrimp, oysters, mushrooms and a delicate wine sauce ... $8.00 FISH 6 (6-ounce) Pompano fillets 1 cup flour, for dusting Salt and pepper to taste 1 cup shrimp, raw and peeled 12-15 raw oysters 3 tablespoons butter Coat fish fillets with flour, salt and pepper. Saute in butter until lightly browned. Remove from skillet and keep warm. SAUCE 2 tablespoons butter 2 tablespoons flour 1 1/2 cup chicken stock 3 tablespoons half-and-half 1 cup mushrooms, chopped Sherry to taste Salt White pepper Melt butter and stir in flour. Stir and cook until the mixture becomes foamy. Add chicken stock and bring to a boil. Add half and half and mushrooms and lower heat to a simmer for 3 to 5 minutes. Sauce should become thick. Stir in sherry. Remove from heat and add salt and pepper to taste. Let cool. PARCHMENT BAGS Cut parchment paper into large heart shaped pieces (about 10 inches by 14). Butter one side of each paper heart. Spoon a little of the sauce onto the center of one half of each heart, top with filet, shrimp and oysters, dividing equally and top with more sauce. Fold the other half of the paper over the top and seal by crimping and folding the edges. Place bags on a greased baking sheet and bake in a 400 degree oven for about 15 minutes or until paper begins to brown. Serve hot and open bags at the table. Yield: 6 servings. EDDY LADNIER MANAGED THE OYSTER BAR Noun 1. oyster bar - a bar (as in a restaurant) that specializes in oysters prepared in different ways bar - a counter where you can obtain food or drink; "he bought a hot dog and a coke at the bar" FOR 30 YEARS AND ESTIMATED THAT HE HAD OPENED MORE THAN 54 MILLION OYSTERS WHILE WORKING AT LEFLEURS [ILLUSTRATION OMITTED] |
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