Shrimp Remoulade Sauce from Sauce for the Goose: A New Orleans Cook Book, 1948:
Yes, we have the cookbook. See it here: https://vintagecookbook.com/product/sauce-for-the-goose-a-new-orleans-cook-book-1948/
Sauce for the Goose: A New Orleans Cook Book, 1948: Vintage cookbook compiled by the Louisiana Pond Auxiliary of Blue Goose International. Mrs. Clarkson A. Brown, Editor. Copyright 1948. The foreward, written by Dagmar Renshaw LaBreton, claims that this book holds the secret of Creole cooking. “Colorful, savorzingy, tantalizing, it is withal soul-satisfying.” The introduction has a two-page history of the Blue Goose, and each chapter has a colorful and informative tw0 to five paragraph discussion of the chapter’s topic (Sauces, Beverages including cocktails, Soups, etc.)
This cookbook has 92 pages plus index, with a heavy cardboard cover and a plastic comb binding. The cover has superficial shelf wear. The pages are all clean and clear, with tanning at the edges. Excellent vintage condition.