Chicken Croquettes

Ingredients

• Two chickens weighing six pounds
• Two onions
• Two carrots
• Half pound of butter
• One tablespoon of flour
• Bunch of thyme and parsley
• Pinch of cloves 
• Half grated nutmeg
• Four boiled eggs
• Half cup of stock (in which the chickens are boiled in)

Directions

Inside Mixture

1. Boil fowls in sufficient water to cover them
2. Add two onions, two carrots, small bunch of thyme and parsley, a few cloves and half a grated nutmeg to boil
3. After they have become cold and very tender, divest them of skin, fat gristle and tendons
4. Chop the meat as fine as possible
5. A half pound of butter to each chicken should be put into a saucepan with a tablespoonful of flour, and cook together
6. Stirring constantly to prevent burning
7. Add a half cup or so of the stock in which the chickens are boiled and a tumbler of rich cream
8. Boil eight or ten minutes, stirring constantly
9. Remove from the fire and season with salt, pepper and grated nutmeg
10. Mix well. Stir in milk rapidly
11. Add the yolks of four eggs
12. Put all on the fire and stew the mixture for a moment, stirring briskly

Outside Coating

1. After stirring, pour the mass out in a flat dish, and let it remain until perfectly cool
2. Then make it up into pear shaped rolls with the assistance of a little flour to prevent the mixture from sticking to the fingers
3. When all are ready, dip each one separately into the yolk of eggs beaten with a little cream, and roll them as fast as dipped into fresh bread crumbs made from day old bread
4. Let them stand for an hour or so to dry
5. Now fry them a delicate brown in plenty of clear frying hot lard
6. Lay them in a colander to drain
7. Serve on a napkin in a warm dish

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Chicken Croquettes

Ingredients

• Two chickens weighing six pounds
• Two onions
• Two carrots
• Half pound of butter
• One tablespoon of flour
• Bunch of thyme and parsley
• Pinch of cloves 
• Half grated nutmeg
• Four boiled eggs
• Half cup of stock (in which the chickens are boiled in)

Directions

Inside Mixture

1. Boil fowls in sufficient water to cover them
2. Add two onions, two carrots, small bunch of thyme and parsley, a few cloves and half a grated nutmeg to boil
3. After they have become cold and very tender, divest them of skin, fat gristle and tendons
4. Chop the meat as fine as possible
5. A half pound of butter to each chicken should be put into a saucepan with a tablespoonful of flour, and cook together
6. Stirring constantly to prevent burning
7. Add a half cup or so of the stock in which the chickens are boiled and a tumbler of rich cream
8. Boil eight or ten minutes, stirring constantly
9. Remove from the fire and season with salt, pepper and grated nutmeg
10. Mix well. Stir in milk rapidly
11. Add the yolks of four eggs
12. Put all on the fire and stew the mixture for a moment, stirring briskly

Outside Coating

1. After stirring, pour the mass out in a flat dish, and let it remain until perfectly cool
2. Then make it up into pear shaped rolls with the assistance of a little flour to prevent the mixture from sticking to the fingers
3. When all are ready, dip each one separately into the yolk of eggs beaten with a little cream, and roll them as fast as dipped into fresh bread crumbs made from day old bread
4. Let them stand for an hour or so to dry
5. Now fry them a delicate brown in plenty of clear frying hot lard
6. Lay them in a colander to drain
7. Serve on a napkin in a warm dish

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

New Orleans Oyster Soup

Ingredients

• Pint of fresh water 
• A quart of oysters
• Pinch of parsley
• Butter
• Flour
• Pinch of salt and pepper

Directions

1. Make “a brown” [a roux];  putting a lump of butter or lard into a saucepan
2. Adding flour, and stirring until it becomes a rich brown, but is not burned
3. Add to your brown, salt and pepper
4. Take a quart of oysters, separate them from their water
5. Add a pint of fresh water to your brown
6. Then put in the oyster water
7. Let it simmer slowly for half an hour
8. Then put in a little parsley
9. Add your oysters a quarter of an hour before serving
10. A few minutes before serving, cayenne pepper or green onions can be added to taste

—Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

New Orleans Oyster Soup

Ingredients

• Pint of fresh water 
• A quart of oysters
• Pinch of parsley
• Butter
• Flour
• Pinch of salt and pepper

Directions

1. Make “a brown” [a roux];  putting a lump of butter or lard into a saucepan
2. Adding flour, and stirring until it becomes a rich brown, but is not burned
3. Add to your brown, salt and pepper
4. Take a quart of oysters, separate them from their water
5. Add a pint of fresh water to your brown
6. Then put in the oyster water
7. Let it simmer slowly for half an hour
8. Then put in a little parsley
9. Add your oysters a quarter of an hour before serving
10. A few minutes before serving, cayenne pepper or green onions can be added to taste

—Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Courtbouillon of Fish

Ingredients

• Half an onion
• Two pounds of fresh fish; no bones
• Pinch of garlic
• One tablespoon of lard
• One tablespoon of flour
• Two tablespoons of well cooked tomatoes
• Two tablespoons of salt, black pepper, and red pepper
• Two laurel leaves
• One tablespoon of saffron
• Half cup of white wine

Directions

1. Make a good brown with a tablespoon of lard and a little flour
2. Add a piece of garlic and half an onion
3. Let them brown well
4. Add two tablespoonfuls of well cooked tomatoes, salt, black pepper, red pepper, two laurel leaves, and a tablespoon of saffron
5. Add enough bouillon to cover your fish
6. Add half a cup of white wine
7. Take two pounds of fresh fish
8. Cut it up in pieces from two to three inches long and wide
9. Salt well, and fry it in a little lard
10. Add the fried fish to your sauce
11. Let it simmer together for half an hour
12. To avoid breaking fish, do not turn
13. Cover your pot half way, as you do for a soup, and serve hot

— Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Courtbouillon of Fish

Ingredients

• Half an onion
• Two pounds of fresh fish; no bones
• Pinch of garlic
• One tablespoon of lard
• One tablespoon of flour
• Two tablespoons of well cooked tomatoes
• Two tablespoons of salt, black pepper, and red pepper
• Two laurel leaves
• One tablespoon of saffron
• Half cup of white wine

Directions

1. Make a good brown with a tablespoon of lard and a little flour
2. Add a piece of garlic and half an onion
3. Let them brown well
4. Add two tablespoonfuls of well cooked tomatoes, salt, black pepper, red pepper, two laurel leaves, and a tablespoon of saffron
5. Add enough bouillon to cover your fish
6. Add half a cup of white wine
7. Take two pounds of fresh fish
8. Cut it up in pieces from two to three inches long and wide
9. Salt well, and fry it in a little lard
10. Add the fried fish to your sauce
11. Let it simmer together for half an hour
12. To avoid breaking fish, do not turn
13. Cover your pot half way, as you do for a soup, and serve hot

— Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Okra Soup

Ingredients

• One pint of dried okra
• One gallon of beef stock
• One quart of tomatoes
• Half cup of rice
• One pint of chopped irish potatoes
• Chopped celery and onion
• Pinch of salt and cayenne

Directions

1. Soak dried okra in cold water for an hour
2. Boil in a porcelain kettle at least five hours
3. Stir frequently with a silver spoon, or new wooden spoon
4. Add boiling water at intervals to maintain gallon of stock
5. Option to boil meat and vegetables together
6. Remove meat when tender, cutting it into pieces
7. Then add to soup
8. Result a rich, thick soup, ready to serve

—  Mrs. William C. Hill.

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015