1901-02 UL Culinary School

<center><table background="https://forumeus.com/images/bkoldpaper.gif"><td height=5 colspan=3></td></tr><tr><td height=8 colspan=3><TT><font size="5"><b><center>Lafayete Gazette</center></td></tr><tr><td height=8 colspan=3><TT><center>March 8, 1902</center></td></tr><tr><td height=2 colspan=3></td></tr><tr><td width=8></td><td width="320"><P ALIGN="justify"><font size="4">The dining room in the department of domestic science was perhaps the most interesting and animated spot in the whole school on last Wednesday at the lunch period--that being the day on which this department tendered its first luncheon to the faculty.

It would be idle to attempt to dwell upon the exquisite taste that characterized the occasion, and the splendid menu that was so elegantly served by still more elegant cooks.

The writer was very fortunate to see the whole affair, and to say that it was the <i>recherche</i> would be putting lightly. The following was the menu:</td><td width=8></td><tr><td height=8 colspan=5></td></table><table border=6><td><img src="https://forumeus.com/images/seasons/1901-02/culinaryschool-menu-1902-03-18.jpg"></td></table></center>

I did a search for Mock Bisque soup. I found a reference in 1880. The cooking class was teaching it in 1902. Sixteen years later <b>The Boston Cooking School</b> was promoting this dish in the The Boston Cooking-School Cook Book.<hr>Here is an excerpt<blockquote><p align=justify>CHAPTER 8.
SOUPS.

It cannot be denied that the French excel all nations in the excellence of their cuisine, and to their soups and sauces belong the greatest praise. It would be well to follow their example, and it is the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be better begun than with a thin soup? The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than a nutrient (as is the popular opinion), and prepares the way for the meal which is to follow. The cream soups and purees are so nutritious that, with bread and
butter, they furnish a satisfactory meal.

Soups are divided into two great classes: soups with stock; soups without stock. . . .

Mock Bisque Soup
2 cups raw or canned tomatoes
Bit of bay leaf
2 teaspoons sugar
3/4 cup stale bread crumbs
1/3 teaspoon soda
4 cups milk
1/2 onion, stuck with 6 cloves
1/2 tablespoon salt
Sprig of parsley
1/8 teaspoon pepper
1/3 cup butter

Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffled crackers.
<center><p><a href="http://www.webroots.org/library/usacook/bcsfmf04.html">Web source</a></center>

Looks like will be delicious. I will try it at weekend because I am a student of the culinary art and love to enjoy reading and searching new things.

UL not "still" having a culinary degree to offer is a loose end T-Joe needs to tie up.

He could pull it off so easy in conjunction with Hospitality Management.

"University of Louisiana Tabasco School of Culinary Arts & Research" has a nice ring to it.

jmo

Yep. You would think such a school...in the very heart of the best and most unique food and cooking in the world...would be a nobrainer.

Marcelle Bievenu would be the lady to get the ball rolling at UL!!!