re: TulaneLSU's Top 10 signs of West End

quote:

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Friend

I have a somewhat licentious acquaintance who last visited Chez Füt previous to Christmas. This person brought a dessert to a Yule-themed party along with a fork to serve it.

Upon closer inspection, it was noticed that the serving fork had been purloined from Galatoire’s at some point in it’s history. The miscreant was questioned as to the utensil’s provenance and admitted to pilfering it from the restaurant several weeks before that time.

I humbly offer that you may wish to revisit your characterization of Mssr Georges’ flatware in light of this new evidence
quote:
like a silver plated Galatoire’s knife


I would reasonably assume the knife associated with this Oneida pattern to have a stainless steel blade and a silver alloy handle to match the fork and spoon items.





I know that you are one who always seeks the full truth in any of your endeavors. I offer this post as a humble offering in that spirit.

Thank you as always for your wonderful contributions here.


I remain your humble correspondent,

Herr Füt

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sigh....we will look back on this period of the OT with the same disdain reserved for disco and bell bottom jeans

Dearest Friend,

Our waiter, who shall remain nameless for his protection, has informed me that he gives us silver plated silverware. Beyond that I know nothing, but I will continue to inquire. You are a man of distinction who likely dines with Sterling silverware nightly, as do I when at home, and the thought of using a silver plated item is anathema. It does not bother me, however, as I am there for the food.

I do hope you turn in the miscreant aforementioned.

Yours,
TulaneLSU

Friend,

The poster to whom you referred I have no idea why he follows and posts what he does.

As for the recipe, here it is from Tom Fitzmorris'New Orleans Food: 250 Essential Recipes:

Stuffing:
1/2 stick of butter
1/4 cup flour
3 chopped green onions
3 cups of seafood/shrimp stock
1 tbsp Worcestershire sauce
1 lb claw crabmeat
1/4 tsp salt
Pinch of cayenne

Fish:
4 large whole flounder
1 cup flour
1 tbsp salt free Tony's
1 tsp salt
2 eggs
1 cup milk
1/2 cup clarified butter
1 sliced lemon for garnish
chopped flat leaf parsley for garnish

Directions:
1. Preheat oven 400F

2. Stuffing directions: Melt butter in pan. Add flour and make roux until mixture just begins to brown. Stir in green onions and cook until limp. Whisk in shrimp stock and Worcestershire sauce and brig to a boil. Add crabmeat, salt and cayenne. Gently toss the crabmeat in the sauce to avoid breaking the lumps. Remove the pan from the heat and set aside.

3: Fish directions: Wash flounder and pat dry. Combine the flour, Tony's, and salt in a bowl. Whisk eggs and milk together in different bowl. Coat the outside of the flounder with the seasoned flour. Dip flounder in egg mixture, then dredge once more in the seasoned flour.

4. Heat the clarified butter in a large skillet over med-high heat. Add fish, one at a time, and saute about four minutes on each side. Remove and keep warm.

5. Cut a slit from head to tail across the top of each flounder. Divide the stuffing among the fish, spooning it inside the slit and piling it on top. Place the flounder on a baking sheet and bake for six minutes, or until the stuffing is heated.

6. Place flounder on hot plates. Garnish with lemon and parsley.

Tastefully Yours,
TulaneLSU

Thank you.