Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
From Mme. Benoit: La Fricasee Fatuguee: "In days that followed
Christmas, every bit of the turkey was used - the bones for soup, the
skin, diced and crisped in the oven til browned, then served, instead of
butter, on toasted homemade bread.
So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatiguee), hence the name."
Recipe source: My Grandmother's Kitchen by Mme. Benoit