ocr: Creole: The addition of tomatoes, yreen peppers, spicy seasonings and sometime chopped okra or corn to a sauce or dish: in the style of New Urleans cookery. Croquettes: Food, raw or cooked, hashed fine, held together by a thick sauce or egg, shaped into small forms (balls, cylinders, cones, cubes) and cooked in deep, hot fat. Croutons: - - Tiny cubes of bread fried in fat or toasted, and served as garnish on soups and other dishes. Cut in: To work fat or shortening into flour or corn meal with the fingers, or with two knives or a pastry blender until the mixture has the texture of very course ...
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