Oeufs et Crevettes - Sakarit — Graphic/Web Designer, Brooklyn, NYC

TIRAKAS Journals

Intro

Overview

Goals

Framing/Reframing

Menus Appetizer

Main Course

Dessert Pastry

[text_marquee title=”OEUFS ET CREVETTES” title_color=”#e8e8e8″]

Hors d’Œuvre

(Introductory Course)

I. Medieval Stuffed Eggs

Hors d’œuvre – Journal

These stuffed eggs, sometimes called “deviled eggs” because they are stuffed with hot chilli peppers (which is often used as metaphor for the devil), are called “œufs mimosa” or “mimosa eggs” in France…

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Origin of Recipe

Eastern Spain, southern France, Mediterranean islands and southern Italy.

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II. Crevettes à la Sauce Tomates

Shrimps in Tomato Catsup

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Hors d’œuvre – Journal

During its early colonial era, France controlled Louisiana from the late 16th century to the early 19th century. Many recipes of “haute” or “high level” French cuisine were introduced by French settlers…

Origin of Recipe

Louisiana in 1901

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