Louisiana State University Alexandria - Sauce Piquante Yearbook (Alexandria, LA)

Page 5 text:

I :RBI G J ?2lJlo7io7'c? aft , -sl Av ' JV

Page 4 text:

l r. L, vs I r L L , l r Y r , + s E F 1 L. 1 P 5 r L i z . r 3 5 P V 1 l E . i E w x 5 Eff, -ff

Page 6 text:

Ganging up on the steps of Oakland, students take advantage of the first warm day of spring. Students enrolled in photography examine some of their first prints which they devel- oped. Often times the only quiet place to study is outside, although it may mean bundling-up to escape the cold of winter. La Recette, the recipe, is one step which most Cajun chefs ignore in preparing a sauce piquante. While recipes for this dish can be found in most French cookbooks, a Cajun generally makes it off the top of his head, adding something a bit different each time, which makes eating a sauce piquante a chal- lenging, yet exciting event. Although our tiger chef uses a recipe and does not seem to be an authentic Cajun in doing so, he soon finds his kitchen cluttered with books, cards, and notes. Eventually, he discovers the secret of French cooking - doing what comes naturally. Soon, by sheer Louisiana ima i- ' nation, he finds himself in the midst of magic- 'Ja Recette ing a roux, crying over peppers, onions, and iZZi?2Qnii2pi?LTlifE,fElnf5eZfn'QZTL'Si? LG ROUX Le Poivre La Assaisonnment Zia Viande La Fete 2 Table of Contents 1- 7 8- 71 72- 89 90-105 106-147 148-160