It has a bunch of my favorites, spinach, bacon, parmesan cheese, lemon, parsley just to name a few.
A fine recipe like this is timeless.Who knows, maybe Jesse had the inside scoop. He wasn't really competition for the restaurant, and I'm sure the good cooks in the area ran into each other at the fish market and talked food, so one never knows. I haven't had the pleasure of experiencing Antoine's, so I really can't compare, but I'm sure Jesse's version can stand on it own, regardless.
This would surely be an impressive addition to any gathering. Perfect idea for a Mardi Gras celebration! I bet Jesse made a lot of this for many famous and notable people when he was the "chief cook and bottle washer" as he puts it.
I present to you another classic from Edith and John Ballard's recollection of Creole and Deep South Recipes by Jesse Willis Lewis for Black History Month. Enjoy!