There are many wonderful recipes in this book. It is hard to decide which to share. I know not many people want to know how to make a terrapin soup, so I went with this. If any of you want the terrapin soup, or chitterlings recipe, or any other gamey or creole recipe of yesteryear, let me know by email or a comment. I will be happy to share Jesse's finest with you.
So, please join me as I say farewell to Jesse Willis Lewis, with his three basic pie crusts. Now I just have to master my Mom's Apple Pie, she never really followed a recipe, and envelop it in one of these noteworthy crusts and I can't go wrong! Two classics from different generations, all in one heavenly pie, in yet another generation. That's how food history is made people!
Enjoy, and take a moment to appreciate our culinary history.