Re: Letter to Julia Street, July 2010 issue.
In your July edition, you posted my letter concerning a recipe booklet put out by New Orleans Public Service Inc. years ago that had a special rèmoulade sauce recipe. You cannot imagine what an amazing response I have received – from locals who scanned and faxed the entire booklet or called to read me the recipe over the phone to others as far away as Pennsylvania (a young, lonely housewife whose mother sent it to her when she first married and moved away from New Orleans) and Illinois (a New Orleanian who left 30 years ago but is looking forward to retirement to return). The comments were heartwarming and heartfelt. Some printed the recipe on index cards and mailed it to my home. It just shows what a terrific community we still have (said one response) and how food continues to connect us no matter how far away we are. Thank you very much for the opportunity not only to get these great recipes but also to keeping us all an integral part of New Orleans.
Serendipity! I was making a list of books I was boxing to give away when the July issue of New Orleans Magazine arrived in the mail. I read the Julia Street section and, lo and behold, it struck me that one of the books on my list was the Public Service 1952 Creole Cookbook that Ms. Foy was looking for. I immediately pulled the book out and it was in mint condition with an inserted small copy. I showed it to a friend who grabbed it and kept it to use.
However, I did make a copy of the pages containing the rèmoulade sauce to send to you to give to Ms. Foy if she hasn’t already obtained the recipe. I have no idea if a little paper book has any value, but if it’s as much as a Picasso original, let me know, and I’ll get it back so Poydras and I can share.
4 Tablespoons horseradish mustard
1/2 cup tarragon vinegar
2 Tablespoons tomato ketchup
1 Tablespoon paprika
1 teaspoon salt
1 clove garlic
1 cup salad oil
1/2 cup green onions
1/2 cup celery, chopped
1/2 teaspoon cayenne pepper
Place all ingredients in blender jar and blend thoroughly. To serve, allow boiled shrimp to marinate in sauce for about 4 hours. Serves 8.
Sam A. Threefoot MD