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

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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

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4 Opening Wondering whether he will hit the water or the concrete enters the mind of every diver who attempts to go off the high board. Should not this one have graduated by now? He has been here long enough! , l Certainly sauce piquante is a Cajun dish. but this pepper gravy incorporates all the flare and excitement of the French delicacies with the usual ingredients of southern cui- sine. In fact, this recipe is much like the peo- ple who make up LSUA. As the Simon's, White's, and .lohnson's of north-central Louisiana mix and mingle with the Siemon's, LaBlanc's and Jeansonne's of south-central Louisiana. a unique and thrilling populace is created, just as the common and unusual ingredients of a sauce piquante blend together to form a zesty and flavorful French dish. Thus LSUA could be considered a sauce piquante, a melting pot of sorts where two different cultures have come together and formed a wonderful school with about 1600 students and 90 faculty members. Certainly LSUA and the surrounding area is a sauce piquante. Yet, it is a sauce piquante that is undergoing changes. As you turn through this edition of the Sauce Piquanle, may you find it seasoned just right. with enough fat on the meat to make it fla- vorable, but with enough lean to give it body and taste. Hopefully, the changes will agree with you and provide many moments of fond memories in the years to come.