Baked Red Fish

Ingredients

• One red fish
• One stick of butter
• Parsley
• Onion
• Allspice
• Flour

Directions

1. Clean fish, take off fins and tail.
2. Cut into 4 or 5 pieces.
3. Use a deep dish.
4. Chop parsley and onion very fine.
5. Add a few slices of butter, parsley and onion in the deep dish.
6. Season fish with pepper and salt.
7. Then flour it.
8. Continue to layer until dish is full.
9. Bake for one hour at 350 degrees. 

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Baked Red Fish

Ingredients

• One red fish
• One stick of butter
• Parsley
• Onion
• Allspice
• Flour

Directions

1. Clean fish, take off fins and tail.
2. Cut into 4 or 5 pieces.
3. Use a deep dish.
4. Chop parsley and onion very fine.
5. Add a few slices of butter, parsley and onion in the deep dish.
6. Season fish with pepper and salt.
7. Then flour it.
8. Continue to layer until dish is full.
9. Bake for one hour at 350 degrees. 

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Okra Soup

Ingredients

• One gallon of water
• Four cups of okra
• One cup of lima beans
• Three cymblins
• Small piece of fish meat or fowl
• Five sliced tomatoes
• Butter
• Flour
• Pepper 
• Salt

Directions

1. Bring One gallon of water to boil.
2. Add four cups of okra.
3. Boil for half an hour.
4. Add 3 cymblins.
5. Piece of fish meat or fowl.
6. Add five sliced tomatoes.
7. After all ingredients are boiled mix together.
8. Add butter rolled in flour.
9. Season with pepper and salt.
10. Use stone pot and wooden spoon preferably.  
11. Simmer on fire until done.

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Okra Soup

Ingredients

• One gallon of water
• Four cups of okra
• One cup of lima beans
• Three cymblins
• Small piece of fish meat or fowl
• Five sliced tomatoes
• Butter
• Flour
• Pepper 
• Salt

Directions

1. Bring One gallon of water to boil.
2. Add four cups of okra.
3. Boil for half an hour.
4. Add 3 cymblins.
5. Piece of fish meat or fowl.
6. Add five sliced tomatoes.
7. After all ingredients are boiled mix together.
8. Add butter rolled in flour.
9. Season with pepper and salt.
10. Use stone pot and wooden spoon preferably.  
11. Simmer on fire until done.

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Fish Au Gratin

Ingredients

• One whole fish (your choosing)
• One teaspoonful onions
• One cup of white wine
• Six tablespoons of cullis
• One half cup bread crumbs
• Two tablespoons of butter
• Four tablespoons of stock
• One lemon
• One teaspoon of chopped mushrooms
• Three whole mushrooms
• One tablespoon of minced parsley
• One tablespoon of Worcestershire or Sultana sauce
• One teaspoonful of sugar
• One teaspoonful of cayenne pepper
• One teaspoonful of salt
• Salamander

Directions 

Fish

1. Cut fins off of fish.
2. Make an incision in the back of fish
3. Butter saucepan.
4. Add teaspoonful of finely chopped onions.
5. Add one cup of white wine.
6. Place fish in pan.
7. Poor over it, six tablespoonfuls of cullis.
8. Add bread crumbs over fish.
9. Add a few small pieces of butter around it.
10. Put in oven at 350 degrees for 20 minutes to one half hour.
11. Serve in a silver or plated dish with sauce poured over it.
 

 Sauce

1. Add four tablespoons of stock into sauce pan.
2. Boil for 5 minutes, stirring the whole time.
3. Add the juice of one lemon.
4. One teaspoonful of mushrooms.
5. One tablespoonful of minced parsley.
6. One tablespoonful of Worcestershire or Sultana sauce.
7. One teaspoonful of sugar.
8. One teaspoonful of cayenne pepper.
9. One teaspoonful of salt.
10. Mix together.
11. Pour over fish.
12. Add some whole mushrooms and sliced lemon around fish.
13. Bake in oven for one quarter hour at 350 degrees.
14. Add salamander over it.
15. Serve very hot.


 
Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Fish Au Gratin

Ingredients

• One whole fish (your choosing)
• One teaspoonful onions
• One cup of white wine
• Six tablespoons of cullis
• One half cup bread crumbs
• Two tablespoons of butter
• Four tablespoons of stock
• One lemon
• One teaspoon of chopped mushrooms
• Three whole mushrooms
• One tablespoon of minced parsley
• One tablespoon of Worcestershire or Sultana sauce
• One teaspoonful of sugar
• One teaspoonful of cayenne pepper
• One teaspoonful of salt
• Salamander

Directions 

Fish

1. Cut fins off of fish.
2. Make an incision in the back of fish
3. Butter saucepan.
4. Add teaspoonful of finely chopped onions.
5. Add one cup of white wine.
6. Place fish in pan.
7. Poor over it, six tablespoonfuls of cullis.
8. Add bread crumbs over fish.
9. Add a few small pieces of butter around it.
10. Put in oven at 350 degrees for 20 minutes to one half hour.
11. Serve in a silver or plated dish with sauce poured over it.
 

 Sauce

1. Add four tablespoons of stock into sauce pan.
2. Boil for 5 minutes, stirring the whole time.
3. Add the juice of one lemon.
4. One teaspoonful of mushrooms.
5. One tablespoonful of minced parsley.
6. One tablespoonful of Worcestershire or Sultana sauce.
7. One teaspoonful of sugar.
8. One teaspoonful of cayenne pepper.
9. One teaspoonful of salt.
10. Mix together.
11. Pour over fish.
12. Add some whole mushrooms and sliced lemon around fish.
13. Bake in oven for one quarter hour at 350 degrees.
14. Add salamander over it.
15. Serve very hot.


 
Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Vegetarian Shephard's Pie

Ingredients

• One sixteen ounce can on black beans
• One sixteen ounce pack of fresh sliced mushrooms
• One diced yellow onion
• One large box of Idaho Instant Mashed Potatoes
• Ingredients from Idaho Instant Mashed Potatoes
• Two pound bag of preferred cheese
• Two tablespoons of butter

Directions

1. First, preheat oven to 425 degrees, then saute diced yellow onion and fresh sliced mushrooms until translucent.
2. Follow directions on Idaho Potatoes for eight servings.
3. Next, since canned black beans in a strainer, then add to the pan with cooked onion and mushrooms for five minutes.
4. Add vegetable mixture to the bottom of a casserole dish ( 9 x 13 inch).
5. Add two tablespoons of butter to the potatoes, mix, then poor potatoes on top of vegetables. 
6. Continuing, add desired amount of cheese to cover the dish.
7. Finally, place in oven and bake for 30 minutes or until cheese is completely melted.

Source — Gabrielle Kirchem personal recipe
Prepared by Gabrielle Kirchem
Louisiana Anthology
Decmber 28, 2019

Vegetarian Shephard's Pie

Ingredients

• One sixteen ounce can on black beans
• One sixteen ounce pack of fresh sliced mushrooms
• One diced yellow onion
• One large box of Idaho Instant Mashed Potatoes
• Ingredients from Idaho Instant Mashed Potatoes
• Two pound bag of preferred cheese
• Two tablespoons of butter

Directions

1. First, preheat oven to 425 degrees, then saute diced yellow onion and fresh sliced mushrooms until translucent.
2. Follow directions on Idaho Potatoes for eight servings.
3. Next, since canned black beans in a strainer, then add to the pan with cooked onion and mushrooms for five minutes.
4. Add vegetable mixture to the bottom of a casserole dish ( 9 x 13 inch).
5. Add two tablespoons of butter to the potatoes, mix, then poor potatoes on top of vegetables. 
6. Continuing, add desired amount of cheese to cover the dish.
7. Finally, place in oven and bake for 30 minutes or until cheese is completely melted.

Source — Gabrielle Kirchem personal recipe
Prepared by Gabrielle Kirchem
Louisiana Anthology
Decmber 28, 2019

Milk Biscuit or Rolls

Ingredients

• Pint of milk
• Half a pound of butter
• 2 quarts of flour
• 2 eggs
• Cup of yeast

Directions

1. Warm the milk and butter
2. Pour them into nearly 2 quarts of flour (you must take out a handful for finishing the biscuit)
3. Add the eggs and yeast
4. Knead it very well and make into round balls 
5. Flatten each one on the palm of your hand and prick it with a fork 
6. Put it in the oven and bake until fluffy and golden

Source — La Cuisine Creole
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Milk Biscuit or Rolls

Ingredients

• Pint of milk
• Half a pound of butter
• 2 quarts of flour
• 2 eggs
• Cup of yeast

Directions

1. Warm the milk and butter
2. Pour them into nearly 2 quarts of flour (you must take out a handful for finishing the biscuit)
3. Add the eggs and yeast
4. Knead it very well and make into round balls 
5. Flatten each one on the palm of your hand and prick it with a fork 
6. Put it in the oven and bake until fluffy and golden

Source — La Cuisine Creole
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Chocolate Oreo Balls

Ingredients

• Pack of Oreos
• 8oz block of cream cheese
• Large bag of white chocolate chips
• Small bag of chocolate chips 

Directions

1. Grind up all the Oreos and place them in a large ball
2. Mix the cream cheese until completely mixed throughout
3. Place mixture into the refrigerator for 30 min 
4. Roll the mixture into desired size balls
5. Pour the white chocolate chips into a bowl and place in microwave for 30-second increments, stir until completely melted.
6. Dip the balls into the chocolate, until completely submerged
7. Remove from chocolate and place on a flat pan, continue until all balls are finished
8. Pour the chocolate chips into a bowl and place in microwave for 30-second increments, stir until completely melted.
9. Drizzle a little the chocolate over the balls in a stripe pattern.
   

Source — Josh Romero
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Potato Soup

Ingredients

• Half a dozen fine potatoes
• Small onion
• 3 pints of water
• Very little salt
• Very little cayenne pepper
• A quarter of a pound of fresh butter
• 2 tablespoonfuls or more of sweet cream

Directions

1. Pare the potatoes and cut them and the small onion into thin slices.
2. Boil them in the water till so soft that you can pulp them through a cullender.
3. When returned to the pot add the salt and cayenne pepper.
4. Add the fresh butter, divided it into bits, and boil it 10 minutes longer.
5. When you put it into the tureen, stir in the sweet cream.

Source — Creole Cookery Book
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Potato Soup

Ingredients

• Half a dozen fine potatoes
• Small onion
• 3 pints of water
• Very little salt
• Very little cayenne pepper
• A quarter of a pound of fresh butter
• 2 tablespoonfuls or more of sweet cream

Directions

1. Pare the potatoes and cut them and the small onion into thin slices.
2. Boil them in the water till so soft that you can pulp them through a cullender.
3. When returned to the pot add the salt and cayenne pepper.
4. Add the fresh butter, divided it into bits, and boil it 10 minutes longer.
5. When you put it into the tureen, stir in the sweet cream.

Source — Creole Cookery Book
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Chocolate Oreo Balls

Ingredients

• Pack of Oreos
• 8oz block of cream cheese
• Large bag of white chocolate chips
• Small bag of chocolate chips 

Directions

1. Grind up all the Oreos and place them in a large ball
2. Mix the cream cheese until completely mixed throughout
3. Place mixture into the refrigerator for 30 min 
4. Roll the mixture into desired size balls
5. Pour the white chocolate chips into a bowl and place in microwave for 30-second increments, stir until completely melted.
6. Dip the balls into the chocolate, until completely submerged
7. Remove from chocolate and place on a flat pan, continue until all balls are finished
8. Pour the chocolate chips into a bowl and place in microwave for 30-second increments, stir until completely melted.
9. Drizzle a little the chocolate over the balls in a stripe pattern.
   

Source — Josh Romero
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

English Rice

Ingredients

• One to two kilograms of cooked rice
• Five liters of milk
• One to two kilograms of sugar
• Seven whole eggs
• Forty-five grams of gelatin
• Three to four liter of whip cream
• Some cut fruit

Directions

1. Mix all ingredients in a bowl, stir well.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
December 17, 2019

English Rice

Ingredients

• One to two kilograms of cooked rice
• Five liters of milk
• One to two kilograms of sugar
• Seven whole eggs
• Forty-five grams of gelatin
• Three to four liter of whip cream
• Some cut fruit

Directions

1. Mix all ingredients in a bowl, stir well.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
December 17, 2019

Pain Noir

Ingredients

• Two quarts of flour
• Half a cup of syrup
• Tablespoon of sugar
• Tablespoon of butter
• Small package of yeast
• Tablespoon of salt
• One cup of water

Directions

1. Mix sugar and salt into flour.
2. Dissolve the water into the flour mixture.
3. Then add the yeast.
4. Melt the butter and add to mixture.
5. Add two cups of water, one cup of milk.
6. Turn the mixture until the bottom of bowl is clean.
7. Leave the mixture in a warm place to rise overnight.
8. In the morning turn the dough two to three times and then divide into portions.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
December 17, 2019

Pain Noir

Ingredients

• Two quarts of flour
• Half a cup of syrup
• Tablespoon of sugar
• Tablespoon of butter
• Small package of yeast
• Tablespoon of salt
• One cup of water

Directions

1. Mix sugar and salt into flour.
2. Dissolve the water into the flour mixture.
3. Then add the yeast.
4. Melt the butter and add to mixture.
5. Add two cups of water, one cup of milk.
6. Turn the mixture until the bottom of bowl is clean.
7. Leave the mixture in a warm place to rise overnight.
8. In the morning turn the dough two to three times and then divide into portions.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
December 17, 2019

Muffins

Ingredients

• Cup of rice
• Spoonful of butter
• Cup of flower
• Tablespoon of sugar
• Half a teaspoon of salt
• Egg
• One tablespoon of baking soda diluted with sweet milk

Directions

1. Mix all ingredients in a bowl.
2. Beat until well mixed.
3. Make dough smooth and cook in buttered molds.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
December 17, 2019

Muffins

Ingredients

• Cup of rice
• Spoonful of butter
• Cup of flower
• Tablespoon of sugar
• Half a teaspoon of salt
• Egg
• One tablespoon of baking soda diluted with sweet milk

Directions

1. Mix all ingredients in a bowl.
2. Beat until well mixed.
3. Make dough smooth and cook in buttered molds.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
December 17, 2019

Light Ginger Bread

Ingredients

• 2 lbs. of flour
• 1 lb. butter
• 1/2 lb. of sugar
• 1 pt. molasses
• 6 eggs
• tsp. soda
• 1 lemon

Directions

1. Combine flour, butter, sugar, molasses, and eggs
2. Dissolve soda into juice of lemon
3. Add mixture to flour mixture
4. Add rind of lemon
5. Bake in cake pans
6. Add raisins and citron (optional)

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Light Ginger Bread

Ingredients

• 2 lbs. of flour
• 1 lb. butter
• 1/2 lb. of sugar
• 1 pt. molasses
• 6 eggs
• tsp. soda
• 1 lemon

Directions

1. Combine flour, butter, sugar, molasses, and eggs
2. Dissolve soda into juice of lemon
3. Add mixture to flour mixture
4. Add rind of lemon
5. Bake in cake pans
6. Add raisins and citron (optional)

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Family Cake

Ingredients

• 6 oz. rice 
• 6 oz. flour
• 9 eggs
• 1/2 lb. lump sugar- pounded & sifted
• 1/2 oz. carraway seeds

Directions

1. Combine all ingredients 
2. Beat 1 hour
3. Bake for 1 hour

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Family Cake

Ingredients

• 6 oz. rice 
• 6 oz. flour
• 9 eggs
• 1/2 lb. lump sugar- pounded & sifted
• 1/2 oz. carraway seeds

Directions

1. Combine all ingredients 
2. Beat 1 hour
3. Bake for 1 hour

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Clear Soup

Ingredients

• 5-6 lbs. lean beef
• 1 slice of ham
• 6 qt cold water
• tbsp. salt
• 1/2 cup cold water
• 2 medium-sized onions
• 2 carrots- chopped fine
• 2 nieces. of celery
• 1 bowl of ice water
• Cayenne pepper & salt to taste

Directions

1. Chop lean beed into small pieces
2. Combine beed & ham into water
3. Bring to a boil
4. Skim soup well
5. Add tbsp. salt & 1/2 cup cold water
6. Add onions, carrots, & celery
7. Boil 6-8 hours slowly until 1/2 broth is reduced
8. Strain through colander & cloth
9. Store in fried overnight until jellied
10. Remove and skim all grease off the top
11. Pour into pot and heat
12. Prepare ice water
13. Wet cloth in ice water
14. Pour broth through cloth so that the fat separates
15. Pause periodically to remove fat and rewet cloth to ensure it is cold
16. Reheat to serve
17. Add salt and cayenne to taste

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Clear Soup

Ingredients

• 5-6 lbs. lean beef
• 1 slice of ham
• 6 qt cold water
• tbsp. salt
• 1/2 cup cold water
• 2 medium-sized onions
• 2 carrots- chopped fine
• 2 nieces. of celery
• 1 bowl of ice water
• Cayenne pepper & salt to taste

Directions

1. Chop lean beed into small pieces
2. Combine beed & ham into water
3. Bring to a boil
4. Skim soup well
5. Add tbsp. salt & 1/2 cup cold water
6. Add onions, carrots, & celery
7. Boil 6-8 hours slowly until 1/2 broth is reduced
8. Strain through colander & cloth
9. Store in fried overnight until jellied
10. Remove and skim all grease off the top
11. Pour into pot and heat
12. Prepare ice water
13. Wet cloth in ice water
14. Pour broth through cloth so that the fat separates
15. Pause periodically to remove fat and rewet cloth to ensure it is cold
16. Reheat to serve
17. Add salt and cayenne to taste

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• One-half cup of olive oil
• Three-fourths cup of ranch dressing
• 1 teaspoon of vinegar
• 3 tablespoons of Worcestershire sauce
• 1 teaspoon of lemon juice
• 2 cloves of minced garlic
• One-half teaspoon of black pepper
• One cup of shredded parmesan cheese
• One-half cup of Panko breadcrumbs
• 1 teaspoon of garlic powder
• 2 tablespoons of melted butter
• Provolone cheese slices

Directions

1. Mix the olive oil, one-half cup of ranch dressing vinegar, Worcestershire sauce, lemon juice, garlic, and black pepper together into a Ziploc bag and add in the chicken. Marinate for at least one hour.
2. After marinating, preheat oven to 350 degrees.
3. Place chicken on a baking sheet and bake for 16 minutes, then turn the chicken over and bake for another 16 minutes.
4. While chicken is baking, mix one-fourth cup of ranch dressing and one-half cup of parmesan cheese in a bowl.
5. In another bowl, mix the breadcrumbs, garlic powder, one-half cup of parmesan cheese, and butter.
6. After the chicken is done baking, spread the ranch and parmesan sauce over the chicken, place a piece of provolone cheese on each slice, then spread the breadcrumb mixture over each chicken breast.
7. Broil in the oven for a few minutes, just until the cheese is melted and the breadcrumbs are slightly browned.

Source — Elizabeth McDaniel
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 16, 2019

Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• One-half cup of olive oil
• Three-fourths cup of ranch dressing
• 1 teaspoon of vinegar
• 3 tablespoons of Worcestershire sauce
• 1 teaspoon of lemon juice
• 2 cloves of minced garlic
• One-half teaspoon of black pepper
• One cup of shredded parmesan cheese
• One-half cup of Panko breadcrumbs
• 1 teaspoon of garlic powder
• 2 tablespoons of melted butter
• Provolone cheese slices

Directions

1. Mix the olive oil, one-half cup of ranch dressing vinegar, Worcestershire sauce, lemon juice, garlic, and black pepper together into a Ziploc bag and add in the chicken. Marinate for at least one hour.
2. After marinating, preheat oven to 350 degrees.
3. Place chicken on a baking sheet and bake for 16 minutes, then turn the chicken over and bake for another 16 minutes.
4. While chicken is baking, mix one-fourth cup of ranch dressing and one-half cup of parmesan cheese in a bowl.
5. In another bowl, mix the breadcrumbs, garlic powder, one-half cup of parmesan cheese, and butter.
6. After the chicken is done baking, spread the ranch and parmesan sauce over the chicken, place a piece of provolone cheese on each slice, then spread the breadcrumb mixture over each chicken breast.
7. Broil in the oven for a few minutes, just until the cheese is melted and the breadcrumbs are slightly browned.

Source — Elizabeth McDaniel
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 16, 2019

Spiced Tongue

Ingredients

• Fresh tongue
• Salt
• Sodium nitrate
• 1 tablespoon of allspice
• 1 tablespoon of cloves and nutmeg
• 1 lemon peel, grated
• 1 teaspoon of ginger
• Ditto [same as above] of thyme
• Ditto of summer savory 
• Piece of a lemon
• 1 ounce of suet
• Pepper

Directions

1. Corn [preserve with salt] a fresh tongue for 2 days, with salt and a little sodium nitrate mixed; then lay it on one side and bore holes with a steel used for knives.
2. Stuff the holes with a mixture of 1 tablespoon each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoon ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste.
3. Place in a dish and then under a heavy press for 24 hours; then add water to its own brine, and boil until it will skin, cut off its roots evenly.
4. Begin at the small end to roll; bandage very tightly; stuff paste into the middle, then boil 3 hours, and when done place under heavy press again.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Spiced Tongue

Ingredients

• Fresh tongue
• Salt
• Sodium nitrate
• 1 tablespoon of allspice
• 1 tablespoon of cloves and nutmeg
• 1 lemon peel, grated
• 1 teaspoon of ginger
• Ditto [same as above] of thyme
• Ditto of summer savory 
• Piece of a lemon
• 1 ounce of suet
• Pepper

Directions

1. Corn [preserve with salt] a fresh tongue for 2 days, with salt and a little sodium nitrate mixed; then lay it on one side and bore holes with a steel used for knives.
2. Stuff the holes with a mixture of 1 tablespoon each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoon ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste.
3. Place in a dish and then under a heavy press for 24 hours; then add water to its own brine, and boil until it will skin, cut off its roots evenly.
4. Begin at the small end to roll; bandage very tightly; stuff paste into the middle, then boil 3 hours, and when done place under heavy press again.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Duck Roasted

Ingredients

• Duck
• Potatoes
• Butter
• Onions
• Parsley
• 1 cup of water
• 2 tablespoons of catsup
• Brown flour
• Lemons

Directions

1. Pick, draw and singe the duck.
2. Wash carefully and stuff the duck with potatoes, mashed with butter, onions, and parsley.
3. Put the duck over a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough.
4. Boil giblets [liver, heart, gizzard, and neck] and chop then, up finely with some of the gravy from the duck, 2 tablespoons of catsup, a lump [1-2 tablespoons] of butter, and a little brown flour.
5. Have cut lemons on side dishes or serve with brown duck sauce.

Source — La Cuisine Creole
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Duck Roasted

Ingredients

• Duck
• Potatoes
• Butter
• Onions
• Parsley
• 1 cup of water
• 2 tablespoons of catsup
• Brown flour
• Lemons

Directions

1. Pick, draw and singe the duck.
2. Wash carefully and stuff the duck with potatoes, mashed with butter, onions, and parsley.
3. Put the duck over a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough.
4. Boil giblets [liver, heart, gizzard, and neck] and chop then, up finely with some of the gravy from the duck, 2 tablespoons of catsup, a lump [1-2 tablespoons] of butter, and a little brown flour.
5. Have cut lemons on side dishes or serve with brown duck sauce.

Source — La Cuisine Creole
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Pot au Feu

Ingredients

• One pound of beef
• One cup of water
• Carrot
• Turnip
• Other greens
• Salt

Directions

1. To each 1 lb. of beef, add a cup of water.
2. Add in a carrot, a turnip, and other greens.
3. Let simmer slowly.
4. Add salt to taste.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
January 3, 2020

Pot au Feu

Ingredients

• One pound of beef
• One cup of water
• Carrot
• Turnip
• Other greens
• Salt

Directions

1. To each 1 lb. of beef, add a cup of water.
2. Add in a carrot, a turnip, and other greens.
3. Let simmer slowly.
4. Add salt to taste.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
January 3, 2020

Maryland Biscuits

Ingredients

• Flour
• Baking powder
• Salt
• Heavy cream
• Butter

Directions

1. Put a cup of flour, two teaspoons of baking powder, and a quarter of a teaspoon of salt into a bowl.
2. Work everything with a knife and add half a pint of cream.
3. Work everything until it forms a good paste.
4. Roll it up to an inch thick on a board.
5. Put in a fairly hot oven for 10 minutes.
6. Cut them in half and dip them in melted butter.
7. Put them back in the oven for 3 minutes.
8. Light and delicious, ready to serve.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Maryland Biscuits

Ingredients

• Flour
• Baking powder
• Salt
• Heavy cream
• Butter

Directions

1. Put a cup of flour, two teaspoons of baking powder, and a quarter of a teaspoon of salt into a bowl.
2. Work everything with a knife and add half a pint of cream.
3. Work everything until it forms a good paste.
4. Roll it up to an inch thick on a board.
5. Put in a fairly hot oven for 10 minutes.
6. Cut them in half and dip them in melted butter.
7. Put them back in the oven for 3 minutes.
8. Light and delicious, ready to serve.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Bananes

Ingredients

• Bananas
• Sugar
• Butter
• Mash Syrup

Directions

1. Peel and slice bananas.
2. Roll the bananas in sugar.
3. Fry the rolled bananas in fresh butter.
4. Or cook whole in mash syrup, like a jam or in their skin in the oven.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Bananes

Ingredients

• Bananas
• Sugar
• Butter
• Mash Syrup

Directions

1. Peel and slice bananas.
2. Roll the bananas in sugar.
3. Fry the rolled bananas in fresh butter.
4. Or cook whole in mash syrup, like a jam or in their skin in the oven.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Sauce Bordelaise

Ingredients

• Two bottles of Bordeaux
• Salt
• Chilli
• Parsley
• Shallot
• Brown Sauce
• Tomato Sauce
• 1-4 pounds of Beef Marrow

Directions

1. Pour 1-2 bottles of Bordeaux Wine into a saucepan.
2. Add salt, chilli, parsely, and a chopped shallot.
3. Reduce the liquid to half.
4. Add a little brown sauce and tomato sauce.
5. Pass everything through a cheesecloth or colander.
6. Dice 1-4 pound of beef marrow and serve hot.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Sauce Bordelaise

Ingredients

• Two bottles of Bordeaux
• Salt
• Chilli
• Parsley
• Shallot
• Brown Sauce
• Tomato Sauce
• 1-4 pounds of Beef Marrow

Directions

1. Pour 1-2 bottles of Bordeaux Wine into a saucepan.
2. Add salt, chilli, parsely, and a chopped shallot.
3. Reduce the liquid to half.
4. Add a little brown sauce and tomato sauce.
5. Pass everything through a cheesecloth or colander.
6. Dice 1-4 pound of beef marrow and serve hot.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Cocoanut Meringue

Ingredients

• One pound of powdered sugar
• Nine egg whites
• One grated cocoanut
• Well greased and floured pan

Directions

1. Slowly add sugar to egg whites with wooden spoon
2. Beat mixture to a froth.
3. Drop a tablespoon of mixture onto pan.
4. Generously sprinkle with grated cocoanut.
5. Bake in oven at 300 degrees until light brown.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Cocoanut Meringue

Ingredients

• One pound of powdered sugar
• Nine egg whites
• One grated cocoanut
• Well greased and floured pan

Directions

1. Slowly add sugar to egg whites with wooden spoon
2. Beat mixture to a froth.
3. Drop a tablespoon of mixture onto pan.
4. Generously sprinkle with grated cocoanut.
5. Bake in oven at 300 degrees until light brown.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Cocoanut Drops

Ingredients

• Twelve egg whites
• Five cocoanuts
• Two and a half cups of sugar

Directions

1. Grate cocoanuts finely and dry in oven at 350 degrees.
2. Beat egg whites.
3. Add sugar to egg whites and beat to a paste.
4. Stir in dried cocoanuts.
5. Drop mixture in pan and bake for ten minutes at 350 degrees.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Cocoanut Drops

Ingredients

• Twelve egg whites
• Five cocoanuts
• Two and a half cups of sugar

Directions

1. Grate cocoanuts finely and dry in oven at 350 degrees.
2. Beat egg whites.
3. Add sugar to egg whites and beat to a paste.
4. Stir in dried cocoanuts.
5. Drop mixture in pan and bake for ten minutes at 350 degrees.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Terrapin or Gopher Soup

Ingredients

• One fresh water terrapin
• Two quarts of water
• One slice of bacon
• Two Dozen Cloves
• Three Dozen Allspice
• Salt
• Black and Red Pepper
• Half a Nutmeg
• One glass of wine

Directions

1. Clean terrapin.
2. Place terrapin, bacon, cloves, allspice, salt, black pepper, and red pepper in digester with water.
3. Boil mixture for three-four hours.
4. Thicken and brown.
5. Grate half a nutmeg and add to one glass of wine.
6. Before serving, add glass of wine to terrapin mixture.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Terrapin or Gopher Soup

Ingredients

• One fresh water terrapin
• Two quarts of water
• One slice of bacon
• Two Dozen Cloves
• Three Dozen Allspice
• Salt
• Black and Red Pepper
• Half a Nutmeg
• One glass of wine

Directions

1. Clean terrapin.
2. Place terrapin, bacon, cloves, allspice, salt, black pepper, and red pepper in digester with water.
3. Boil mixture for three-four hours.
4. Thicken and brown.
5. Grate half a nutmeg and add to one glass of wine.
6. Before serving, add glass of wine to terrapin mixture.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Nona's Potato Salad

Ingredients

• Seven to eight russet potatoes
• One tablespoon kosher salt
• Two tablespoons olive oil
• Two tablespoons red wine vinegar
• One-half cup of onion
• One cup of celery hearts
• Three to four cloves garlic
• One-half cup of parsley
• One cup mayonnaise
• Salt
• Pepper

Directions

1. Wash and peel the potatoes, then dice into one-inch cubes. 
2. Put the diced potatoes into a large pot with one tablespoon of kosher salt and just enough water to cover the potatoes. 
3. Bring the potatoes to a boil over high heat, and cook them for about ten minutes or until you can pierce the potatoes with a fork. 
4. Drain the potatoes and rinse with cold water.
5. Add the potatoes to a large mixing bowl. 
6. Dice the onion. 
7. Dice the celery hearts. 
8. Crush the garlic cloves. 
9. Chop the parsley. 
10. Add the vinegar and olive oil to the mixing bowl with the potatoes and toss them. 
11. Add the remaining ingredients to the mixing bowl and toss until completely blended. 
12. Chill for a couple hours before serving. 
13. Salt and pepper can be added for taste. 

Source — Webicurean
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Nona's Potato Salad

Ingredients

• Seven to eight russet potatoes
• One tablespoon kosher salt
• Two tablespoons olive oil
• Two tablespoons red wine vinegar
• One-half cup of onion
• One cup of celery hearts
• Three to four cloves garlic
• One-half cup of parsley
• One cup mayonnaise
• Salt
• Pepper

Directions

1. Wash and peel the potatoes, then dice into one-inch cubes. 
2. Put the diced potatoes into a large pot with one tablespoon of kosher salt and just enough water to cover the potatoes. 
3. Bring the potatoes to a boil over high heat, and cook them for about ten minutes or until you can pierce the potatoes with a fork. 
4. Drain the potatoes and rinse with cold water.
5. Add the potatoes to a large mixing bowl. 
6. Dice the onion. 
7. Dice the celery hearts. 
8. Crush the garlic cloves. 
9. Chop the parsley. 
10. Add the vinegar and olive oil to the mixing bowl with the potatoes and toss them. 
11. Add the remaining ingredients to the mixing bowl and toss until completely blended. 
12. Chill for a couple hours before serving. 
13. Salt and pepper can be added for taste. 

Source — Webicurean
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Broiled Venison

Ingredients

• Venison
• Butter
• Black pepper
• Salt

Directions

1. Cut the venison into medium size slices. 
2. Cover them in a thick coat of butter. 
3. Sprinkle them with black pepper and a little salt. 
4. Place the slices on a gridiron [grill].
5. Broil the slices quickly, broiling quickly will preserve the flavor and keep the venison from drying out. 
6. Serve hot with melted butter.

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Broiled Venison

Ingredients

• Venison
• Butter
• Black pepper
• Salt

Directions

1. Cut the venison into medium size slices. 
2. Cover them in a thick coat of butter. 
3. Sprinkle them with black pepper and a little salt. 
4. Place the slices on a gridiron [grill].
5. Broil the slices quickly, broiling quickly will preserve the flavor and keep the venison from drying out. 
6. Serve hot with melted butter.

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Stuffed Tomatoes

Ingredients

• Twelve large tomatoes
• Salt
• Pepper
• Thyme
• One tablespoon of butter
• Bread crumbs

Directions

1. Preheat the oven.
2. Take twelve large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form. 
3. Chop up the pulp. 
4. Add salt, pepper, thyme, and one tablespoon of butter to the pulp. 
5. Add bread crumbs to the mixture to create a stuffing.
6. Put the mixture back into the skins.
7. Bake the skins in the oven until done. 

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Stuffed Tomatoes

Ingredients

• Twelve large tomatoes
• Salt
• Pepper
• Thyme
• One tablespoon of butter
• Bread crumbs

Directions

1. Preheat the oven.
2. Take twelve large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form. 
3. Chop up the pulp. 
4. Add salt, pepper, thyme, and one tablespoon of butter to the pulp. 
5. Add bread crumbs to the mixture to create a stuffing.
6. Put the mixture back into the skins.
7. Bake the skins in the oven until done. 

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Baked Soup

Ingredients

• Beef or mutton [sheep] 
• Vegetables
• Salt
• Pepper
• Pint of peas
• Patna rice
• Four quarters of water

Directions

1. Cut the beef or mutton[sheep] and the vegetables into pieces.
2. Season with salt and pepper.
3. Put them into a jar with a pint of peas and the patna rice.
4. Pour in four quarts of water. 
5. Close the jar. 
6. Set it in the oven to bake. 
7. When done, strain it through a sieve [strainer]. 
8. Serve it very hot.

Source — La Cuisine Creole
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Baked Soup

Ingredients

• Beef or mutton [sheep] 
• Vegetables
• Salt
• Pepper
• Pint of peas
• Patna rice
• Four quarters of water

Directions

1. Cut the beef or mutton[sheep] and the vegetables into pieces.
2. Season with salt and pepper.
3. Put them into a jar with a pint of peas and the patna rice.
4. Pour in four quarts of water. 
5. Close the jar. 
6. Set it in the oven to bake. 
7. When done, strain it through a sieve [strainer]. 
8. Serve it very hot.

Source — La Cuisine Creole
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Peaches, Fried

Ingredients

• Desired amount of peaches (not fully ripe)
• Pork fat

Directions

1. Wash and wipe off peaches.
2. Cut peaches into quarter inch slices.
3. Fry in pork fat in pan.
4. Serve with meat.

Source — Cooking in Old Creole Days
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Peaches, Fried

Ingredients

• Desired amount of peaches (not fully ripe)
• Pork fat

Directions

1. Wash and wipe off peaches.
2. Cut peaches into quarter inch slices.
3. Fry in pork fat in pan.
4. Serve with meat.

Source — Cooking in Old Creole Days
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Plain Teacakes

Ingredients

• 1/2 cup of butter (can substitute with a large spoonful of lard)
• 1 1/2 cups of sugar
• 1 teacupful of milk
• 1 teaspoonful of soda
• 7 cupfuls of sifted flour

Directions

1. Preheat oven to 350 degrees
2. Mix ingredients into large bowl
3. Lay dough out on floured surface and roll into disk shape
4. Refrigerate for 1 hour
5. Lay dough out on floured surface again and roll out until 1/4 inch thick
6. Cut dough into desired shapes
7. Baked on slightly greased pan for 10-12 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Plain Teacakes

Ingredients

• 1/2 cup of butter (can substitute with a large spoonful of lard)
• 1 1/2 cups of sugar
• 1 teacupful of milk
• 1 teaspoonful of soda
• 7 cupfuls of sifted flour

Directions

1. Preheat oven to 350 degrees
2. Mix ingredients into large bowl
3. Lay dough out on floured surface and roll into disk shape
4. Refrigerate for 1 hour
5. Lay dough out on floured surface again and roll out until 1/4 inch thick
6. Cut dough into desired shapes
7. Baked on slightly greased pan for 10-12 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019