Recette De La Genoise

English:

Ingredients

• Two eggs
• Five ounces of powdered sugar
• Five ounces of butter
• Five  ounces of flour

Directions

1. Weight the two eggs, set aside the same weight in powdered sugar, butter, and flour.
2. Melt a little butter in a pan, break the eggs into the pan, then add the set aside ingredients.
3. Mix everything together well and add a pinch of salt. 
4. Prepare little dishes with butter, pour the mix in there, then cook.
5. Alternatively, you can add crushed almonds to give more texture, or roll into dough for small cakes. 

Français:

Ingrédients

• Deux Oeufs
• Cinq Onces De Sucre En Poudre
• Cinq Onces De Beurre
• Cinq Onces De Farine

Directions

1. Pesez les deux œufs, réservez le même poids en sucre glace, beurre et farine.
2. Faites fondre un peu de beurre dans une poêle, cassez les œufs dans la poêle, puis ajoutez les ingrédients réservés.
3. Bien mélanger le tout et ajouter une pincée de sel. 
4. Préparez des petits plats avec du beurre, versez-y la préparation, puis faites cuire.
5. Alternativement, vous pouvez ajouter des amandes concassées pour donner plus de texture, ou rouler dans la pâte pour de petits gâteaux.

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022

Haricots Verts

English:

Ingredients

• 1 small onion
• 1 ounce of parsley
• 1 ounce of bay leaf
• 1/2 ounce of thyme 
• 1/2 pound of haricots verts (baby string beans)

Directions

1. Tie the onion, parsley, bay leaf, and thyme together with a thread and boil for 15 minutes.
2. Take the haricots verts to a rolling boil for 30 minutes.
3. When both are done boiling, dry well with a clean cloth.

Français:

Ingrédients

• 1 petit oignon
• 1 once de persil
• 1 once de laurier
• 1/2 once de thym
• 1/2 livre de haricots verts 

Directions

1. Attachez l'oignon, le persil, le laurier et le thym avec un fil et faites bouillir pendant 15 minutes.
2. Porter les haricots verts à gros bouillons pendant 30 minutes.
3. Lorsque les deux sont cuits, séchez-les bien avec un chiffon propre.

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022

Oseille

 

English:

Ingredients

• 3 ounces of sorrel or baby spinach
• 3 ounces of butter
• 1 cup of milk
• 1 ounce of fried croutons

Directions

1. Wash the sorrel well.
2. Put the sorrel in a boiling pot of water with a little salt for five minutes.
3. Remove the sorrel and put it in a basin of cold water, if the sorrel is too acidic, repeat steps 2 and 3.
4. Drain the sorrel well, then place it and a piece of butter in a pan. 
5. Heat the pan and stir the sorrel until the butter binds to it and then pour in some milk and more butter, continue stirring. 
6. Finally, serve it topped with some fried croutons. 

Français:

Ingrédients

• 3 onces d'oseille ou de pousses d'épinards
• 3 onces de beurre
• 1 tasse de lait
• 1 once de croûtons frits

Directions

1. Bien laver l'oseille.
2. Mettez l'oseille dans une casserole d'eau bouillante avec un peu de sel pendant cinq minutes.
3. Retirez l'oseille et mettez-la dans une bassine d'eau froide, si l'oseille est trop acide, répétez les étapes 2 et 3.
4. Bien égoutter l'oseille, puis la déposer ainsi qu'un morceau de beurre dans une poêle. 
5. Faites chauffer la poêle et remuez l'oseille jusqu'à ce que le beurre s'y lie puis versez un peu de lait et plus de beurre, continuez à remuer.
6. Enfin, servez-le garni de quelques croûtons frits. 

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022

Grilled Venison Steaks

Ingredients

• One pound of venison steaks
• Kosher salt
• Ground black pepper
• Vegetable Oil

Directions

1. Season the steaks liberally on both sides with salt and pepper.
2. With basting brush, brush vegetable oil onto both sides of the steak.
3. Place the steaks on to the grill. 
4. Allow the steaks to cook for approximately four minutes, and then flip.
5. Allow the other side to cook for another approximate four minutes.
6. Remove the steaks from the grill at eternal temperature of 135℉.
7. Allow the steaks to rest for ten minutes before serving.

Prepared by Cameron Hughes
Louisiana Anthology
 April 6, 2022

Poulet a la Eugenie

Ingredients

• One to two whole chickens
• One small section of pork
• Equal parts butter as to chicken
• Salt
• Pepper
• Mace
• Celery seed
• One small onion

Directions

1. Prepare the chicken for boiling, making sure to cover well with water.
2. Add the small piece of pork to the boiling pot.
3. Boil until the chicken falls from the bone.
4. Select the white meat.
5. Place the white meat into a skillet where it will keep warmth.
6. Add the butter, along with salt, pepper, mace, and celery seed to the skillet.
7. Chop the onion.
8. Boil the onion. 
9. Mix into the chicken once simmered.
10. Let it cool and become firm.
11. Place into jelly jars.

Source — Creole Cookery Book
Prepared by Cameron Hughes
Louisiana Anthology
April 6, 2022

Apple Sauce for Roasted Goose

Ingredients

• Four apples
• Butter
• Nutmeg

Directions

1. Pare, core, and slice the apples.
2. Put the apples into a saucepan.
3. Add enough water to keep them from burning.
4. Stew them until soft and tender.
5. Mash to a paste. 
6. Add nutmeg and butter for sweetness

Source — Creole Cookery Book
Prepared by Cameron Hughes
Louisiana Anthology
April 6, 2022

Cullis

Ingredients

• Six pounds of sliced lean veal
• Two pounds of lean ham
• Two ounces of butter
• Handful of chopped mushrooms
• Three onions
• One carrot
• Sweet herbs
• Rind of a lemon
• One half teaspoon of mixed allspice, mace, and cloves
• Four quarts of stock

Directions

1. Put all ingredients into a stewpan and let it brown.
2. Add four quarts of stock and let boil three to four hours.
3. Strain off the stock.
4. Add a brown roux to the dish.
5. Allow to boil for ten minutes, stirring constantly
6. Pass through a straining cloth.

Source — Creole Cookery Book
Prepared by Cameron Hughes

Louisiana Anthology
April 6, 2022

Special Deviled Eggs

Ingredients

• 6 peeled boiled eggs
  
• 3 tablespoons mayonnaise
• 1 1/2 tablespoon mustard
• 1 tablespoon pickle relish
• Tony's Chachere's seasoning

Directions

1. Cut boiled eggs in halves, scoop yolks out and put into to a bowl.
2. Break egg yolks up and add mayonnaise, mustard and relish.
3. When mixed together, add a scoop of the mixture into each egg white half evenly.
4. Add Tony's seasoning on top for spice and color.
5. Keep chilled until ready to serve.

Source — Personal Recipe

Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Clear Pea Soup

Ingredients

• 2 quarts good beef or veal soup stock
• 1 quart young green peas
• Heads of lettuce
• 1 sprig of mint
• Salt
• Pepper

Directions

1. Boil soup stock the day before making this soup.
2. Add peas, lettuce heads and mint to soup stock.
3. Add salt and pepper to taste.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Economical Green Pea Family Soup with Egg Dumplings

Ingredients

• 1 quart shelled English peas
• 1 veal bone or 1/2 a chicken
• 1 gallon water
• Muslin bag
• 2 eggs
• 1 spoonful milk
• Flour
• 1 spoonful butter
• Lettuce heads for flavor (optional) must be taken out before dumplings are added

Directions

1. Boil veal bone or chicken in gallon of water for 2 hours.
2. Place 8 ounces of peas into a muslin bag and into stock until peas are perfectly done.
3. Skim out peas, meat and bone and add the rest of the peas to boil.
4. While those peas cook, pour the peas from muslin bag into a pan and mash smoothly.
5. Add eggs, spoonful milk, flour and spoonful butter to the mashed peas.
6. Make the batter into small round dumplings and gently drop into soup.
7. When dumplings boil to top the soup is ready to serve.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Chicken Gombo with Oysters

Ingredients

• 1 young chicken or 1/2 of a grown chicken
• 1 quart of fresh green okras
• 1 slice of ham (1/4 pound)
• 2 dozen fine oysters
• Salt
• Pepper
• Flour
• Rice to serve with
• 1/2 gallon of water

Directions

1. Cut up chicken and roll in salt, pepper and flour.
2. Fry chicken in lard or drippings until it is a nice brown.
3. Take chicken out and place in pot to boil.
4. Cut up okra and fry in the same lard or drippings.
5. Place okra and slice of ham in with chicken.
6. Pour 1/2 gallon of boiling water over ingredients and let boil down to 3 pints.
7. About 10 minutes before serving, pour oysters and 1/2 pint of their liquid into pot.
8. Let everything come to a good boil and serve with rice.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Best Ever Banana Bread

Ingredients

• 1 3/4 cups of flower
• 1 1/2 cups of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1/4 cup plus 1 tablespoon of buttermilk
• 1/2 cup of vegetable oil
• 2 eggs
• 1 teaspoon of vanilla
• 2 ripe bananas
• 1 cup of walnuts

Directions

1. Beat eggs.
2. Mash bananas.
3. Coarsely chop walnuts.
4. Grease and flower 9 x 5-inch baking loaf pan.
5. Combine flour, sugar, and salt.
6. Add baking soda to buttermilk.
7. Stir in buttermilk, oil, eggs, and vanilla.
8. Add flower, sugar, and salt and mix well.
9. Fold in bananas and walnuts.
10. Pour mixture into loaf pan.
11. Bake at 325 degrees for 1 hour and 20 minutes or until the top is golden brown and the bread splits.

Source — The Bishop’s Bounty
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Sponge Cake

Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats. Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019