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Cafe Royale
In New Orleans a certain coffee drink is often errone
ously called a pousse cafS. It is in reality a CafS Royale
or Caf^ Real, nothing more or less than black coffee in a
demi tasse with cognac brandy floated on top.
It should not be called a chasse cafS because basically
it is coffee itself, and you can't chase coffee with coffee.
The Cafe Royale should not be confused with that other
famous New Orleans' after-dinner drink, CafSBrMot, the
recipe for which will be found on the next page.
Orange Brulof
1 orange
1 f)ony cognac brandy
1 lump sugar
Take an orange and lightly slit the peel horizontally
through the middle, then turn the rind back and upward
to form a cup. Repeat with the other half of rind, re
versing the process to form a base. Be careful not to dis
engage the peel from either end of the orange, and leave
the stripped orange pulp intact for the center standard
of your natural goblet.
In the upper part of the orange rind or cup place a
lump of sugar, then pour in the pony of brandy. Set off
with a match and stir while the sugar is dissolving in the
blue fkme.
Preparing this natural container takes practice and
deftness, and the idea of burning the brandy in the
orange rind is for the sake of the flavor and oil contained
in the peel, besides making a picture that charms with its
novelty. "The fruit of the orange is delightful to eat after
the brandy has been burned and the drink quaffed.
Seventy-three