OYSTER GOMBO with FILĂ‰E, #1
(La Cuisine Creole, 1885)
Take a grown chicken, fifty oysters, and a half-pound of ham to flavor the gombo.
Cut up two onions fine, fry them in lard and thicken the gravy with flour; a teaspoonful will be enough.
Cut up the chicken and ham, and put them to fry with the onions.
Let all cook gently till brown, then put in a pint of boiling water and boil the chicken until it is almost in pieces.
Half-an-hour before dinner pour in the oysters and their liquor.
When ready for the table take a large spoonful of fresh powdered sassafras leaves or filĂ©e, wet it with a little of the soup, and stir it into the soup. If not thick or ropy enough, stir in another spoonful. Do not let the soup boil after the filĂ©e is put in, but remove it from the fire, or serve it immediately.
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