Thyme Recipes Page 4

Recipes Featuring Thyme

• Chicken Creole Jambalaya
  1 pound of washed rice cold, roasted chicken, or remnants of a turkey, and a slice of ham Butter 1 pint hot water or chicken broth Salt, pepper, thyme, bay leaf and a little saffron
• Chicken Gumbo | 1 chicken cut in pieces
  1 chicken cut in pieces 1 cup salt pork cubes 1/4 cup onion 4 quarts water 4 tablespoons flour salt, pepper, cayenne 1 cup cream 1 quart green okra 1 tablespoon chopped red pepper 1 bay leaf,
• Ravigote Sauce
  12 shallots, finely minced 1 pickle, finely chopped 1 Tbsp vinegar 1 sprig thyme 1 sprig bay leaf 2 cloves of garlic, finely minced 1 Tbsp prepared mustard 1 egg yolk, well beaten 4 sprigs par
• Gumbo Filit à la Creole
  1 Tbsp lard 1 Tbsp flour 1 large onion Chicken, cut up in small pieces 10 allspice 8 cloves Red pepper Black pepper Parsley (optional) Thyme (optional) 2 quarts boiling water 1 quart oyster
• Maitre d'Hotel Sauce | 4 ounces drawn butter (see Drawn Butter Sauce recipe)
  4 ounces drawn butter (see Drawn Butter Sauce recipe) Juice of a lemon 2 Tbsps onion, minced 3 Tbsps parsley, chopped 1 tsp powdered thyme Pinch of cayenne Pinch of salt
• New England Stuffing for Poultry
  1 pound soda crackers 1/2 pound salt pork, diced 1/2 ounce ground sage 1 teaspoon salt 1/8 ounce ground black pepper 1/8 ounce thyme leaves 6 cups milk
• Ox-Tail Soup
  1 ox tail 2 pounds lean beef 4 carrots 3 onions Thyme 4 quarts cold water
• Filet of Flounder a l'Antoine
  Green onions, sliced Chopped fresh mushrooms Butter White wine Flounder fillets Salt Pepper Bouquet of thyme, bay leaf and celery cream sauce Duchess potatoes Chopped pistachio nuts
• Jambalaya
  1/2 lb brown-and-serve sausage links 2 cups instant rice, uncooked 2 cups water 1 16-ounce can stewed tomatoes 1 12-ounce package raw shrimp, cleaned & frozen 2 Tbsp minced onion 2 tsp chicken b
• Baked Ham & Veal | 3 lbs veal, finely chopped
  3 lbs veal, finely chopped 2 lbs lean pork, finely chopped 10 crackers, finely rolled & sifted 1 Tbsp parsley, chopped 1 Tbsp thyme, dried & rubbed or chopped 1 Tbsp summer savory 3 ounces butte