Blackened Catfish

Ingredients

• 1/2 cup of Cajun seasoning 
• 1 tablespoon of paprika 
• 1 tablespoon of pepper
• 1 teaspoon of onion powder 
• 1 teaspoon of garlic powder 
• 1 teaspoon of dried oregano
• 1 teaspoon of thyme 
• Pinch of cayenne pepper
• 4 skinless catfish fillets 
• 3/4 teaspoon of kosher salt
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh herb leaves 

Directions

1. Stir the first 8 ingredients in a bowl together. 
2. Sprinkle salt over the fish and let sit for 20 minutes.
3. Heat a large cast iron skillet over high heat. 
4. Sprinkle fillets with 1/4 cup of spice mixture and press spice in.
5. Add butter to skillet and swirl to coat.
6. Cook each fillet for 2-3 minutes per side. 
7. Remove fish to serving plates.
8. Sprinkle with fresh herbs and lemon juice. 

Source — www.cookinglight.com
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Blackened Catfish

Ingredients

• 1/2 cup of Cajun seasoning 
• 1 tablespoon of paprika 
• 1 tablespoon of pepper
• 1 teaspoon of onion powder 
• 1 teaspoon of garlic powder 
• 1 teaspoon of dried oregano
• 1 teaspoon of thyme 
• Pinch of cayenne pepper
• 4 skinless catfish fillets 
• 3/4 teaspoon of kosher salt
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh herb leaves 

Directions

1. Stir the first 8 ingredients in a bowl together. 
2. Sprinkle salt over the fish and let sit for 20 minutes.
3. Heat a large cast iron skillet over high heat. 
4. Sprinkle fillets with 1/4 cup of spice mixture and press spice in.
5. Add butter to skillet and swirl to coat.
6. Cook each fillet for 2-3 minutes per side. 
7. Remove fish to serving plates.
8. Sprinkle with fresh herbs and lemon juice. 

Source — www.cookinglight.com
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Stewed Ducks

Ingredients

• Whole duck
• Onions
• Butter
• Bread
• Lard
• Bacon
• Giblets 
• Pepper
• Salt
• Water
• Mace
• Cloves
• Lemon juice
• Lemon pickle
• Flour

Directions

1. Truss up wings and legs of duck
2. Stuff duck with bread, butter, and onions
3. Place stuffed duck in frying pan with lard
4. Prepare mixture in an iron pot of the following:
• Slips of bacon
• Giblets
• Pepper
• Salt
• Water
• Mace
• Cloves
5. Put mixture inside ducks
6. Stew gently for two hours
7. Flower the ducks each time you turn them
8. Add butter to flower to thicken if needed

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Stewed Ducks

Ingredients

• Whole duck
• Onions
• Butter
• Bread
• Lard
• Bacon
• Giblets 
• Pepper
• Salt
• Water
• Mace
• Cloves
• Lemon juice
• Lemon pickle
• Flour

Directions

1. Truss up wings and legs of duck
2. Stuff duck with bread, butter, and onions
3. Place stuffed duck in frying pan with lard
4. Prepare mixture in an iron pot of the following:
• Slips of bacon
• Giblets
• Pepper
• Salt
• Water
• Mace
• Cloves
5. Put mixture inside ducks
6. Stew gently for two hours
7. Flower the ducks each time you turn them
8. Add butter to flower to thicken if needed

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Boiled Potatoes

Ingredients

• Fresh white potatoes 
• Water
• Salt 
• Pepper

Directions

1. Add enough water in a pot to cover the potatoes.
2. Bring the water to a boil.
3. Add the potatoes with skin still intact. 
4. Boil potatoes until done.
5. Squeeze potatoes dry in a cloth. 
6. Add salt and pepper as desired. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Boiled Potatoes

Ingredients

• Fresh white potatoes 
• Water
• Salt 
• Pepper

Directions

1. Add enough water in a pot to cover the potatoes.
2. Bring the water to a boil.
3. Add the potatoes with skin still intact. 
4. Boil potatoes until done.
5. Squeeze potatoes dry in a cloth. 
6. Add salt and pepper as desired. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Wild Ducks or Teal

Ingredients

• Duck or Teal breast
• Lemon
• Hot butter
• Cayenne pepper 
• Port wine
• Sugar

Directions

1. Put duck breast over fire for about 15 minutes (Teal  < 15 mins)
2. Cut four slits into breast
3. Whisk up a mixture with the following:
• Juice of a lemon
• Glass of port wine
• Hint of cayenne pepper
• Dust of sugar
• Tad of hot butter
4. Pour mixture over hot breast

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Wild Ducks or Teal

Ingredients

• Duck or Teal breast
• Lemon
• Hot butter
• Cayenne pepper 
• Port wine
• Sugar

Directions

1. Put duck breast over fire for about 15 minutes (Teal  < 15 mins)
2. Cut four slits into breast
3. Whisk up a mixture with the following:
• Juice of a lemon
• Glass of port wine
• Hint of cayenne pepper
• Dust of sugar
• Tad of hot butter
4. Pour mixture over hot breast

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Broiled Fish

Ingredients

• Fresh fish from your local market
• Ground pepper
• Salt
• One stick of butter
• Anchovy sauce 

Directions

1. Slice the fresh fish into one inch thick slabs.
2. Season both sides of the fish with salt and pepper.
3. Apply a generous amount of butter to parchment paper.
4. Wrap each piece of fish in parchment paper.
5. Twist the ends of the parchment paper. 
6. Broil over bright coals or fire for 10 minutes,
7. Serve with drawn butter or anchovy sauce. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Broiled Fish

Ingredients

• Fresh fish from your local market
• Ground pepper
• Salt
• One stick of butter
• Anchovy sauce 

Directions

1. Slice the fresh fish into one inch thick slabs.
2. Season both sides of the fish with salt and pepper.
3. Apply a generous amount of butter to parchment paper.
4. Wrap each piece of fish in parchment paper.
5. Twist the ends of the parchment paper. 
6. Broil over bright coals or fire for 10 minutes,
7. Serve with drawn butter or anchovy sauce. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Pumpkin Bread

Ingredients

• Three teaspoons of vanilla
• One cup of oil
• Four eggs
• Two cups of canned pumpkin
• Three and one-third cups of flour
• Two-thirds of a cup of water
• One teaspoon of cinnamon
• Two teaspoons of baking soda
• One teaspoon of nutmeg
• Three cups of sugar
• One and a half teaspoons of salt

Directions

1. Break up the eggs in the mixing bowl and beat them well.
2. Add the vanilla, oil, cinnamon, baking soda, nutmeg, salt, and sugar; mix these ingredients well.
3. Add the canned pumpkin, flour, water, and continue to mix all the ingredients together.
4. Pour ingredients into greased and floured loaf pans.
5. Bake for 45-60 minutes at 325 degrees.
6. Let the bread cool in the pan for 10 minutes. Makes 3 loaves.

— Zach Schonfarber

Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Pumpkin Bread

Ingredients

• Three teaspoons of vanilla
• One cup of oil
• Four eggs
• Two cups of canned pumpkin
• Three and one-third cups of flour
• Two-thirds of a cup of water
• One teaspoon of cinnamon
• Two teaspoons of baking soda
• One teaspoon of nutmeg
• Three cups of sugar
• One and a half teaspoons of salt

Directions

1. Break up the eggs in the mixing bowl and beat them well.
2. Add the vanilla, oil, cinnamon, baking soda, nutmeg, salt, and sugar; mix these ingredients well.
3. Add the canned pumpkin, flour, water, and continue to mix all the ingredients together.
4. Pour ingredients into greased and floured loaf pans.
5. Bake for 45-60 minutes at 325 degrees.
6. Let the bread cool in the pan for 10 minutes. Makes 3 loaves.

— Zach Schonfarber

Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Orange Chicken

Ingredients

• 2 tablespoons of cornstarch
• 4 egg whites
• 4 boneless chicken thighs, cut into bite-sized pieces
• Starport Spicy Orange Chicken Sauce

Directions

1. In a large bowl, whisk together the cornstarch and the egg whites with a fork until its frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
2. Heat about 2 inches of vegetable oil in a deep frying pan and allow the oil to heat to 350 F. Carefully place the chicken in the oil and move it around, flipping it every so often.  Fry for 3 to 4 minutes or until its golden brown. 
3. Drop the pieces on a plate lined with paper towels for a few minutes to allow them to drain. 
4.  Place the chicken back into the oil after its drained to solidify the coating
5.  Pour the sauce into a skillet and heat it. Toss the chicken in the pan with the sauce until its the desired consistency and serve.

Source — Personal Recipe
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Orange Chicken

Ingredients

• 2 tablespoons of cornstarch
• 4 egg whites
• 4 boneless chicken thighs, cut into bite-sized pieces
• Starport Spicy Orange Chicken Sauce

Directions

1. In a large bowl, whisk together the cornstarch and the egg whites with a fork until its frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
2. Heat about 2 inches of vegetable oil in a deep frying pan and allow the oil to heat to 350 F. Carefully place the chicken in the oil and move it around, flipping it every so often.  Fry for 3 to 4 minutes or until its golden brown. 
3. Drop the pieces on a plate lined with paper towels for a few minutes to allow them to drain. 
4.  Place the chicken back into the oil after its drained to solidify the coating
5.  Pour the sauce into a skillet and heat it. Toss the chicken in the pan with the sauce until its the desired consistency and serve.

Source — Personal Recipe
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Egg Nog

Ingredients

• 10 eggs
• 10 table-spoons of pulverized sugar
  
• 3 pints of milk
• 1 pint of brandy

Directions

1. Pour the sugar into the milk and stir it in
2. Add the brandy and stir
3. Separate the whites from the yolks in the eggs
4. Add the egg whites to the milk and stir until its a uniform mixture

Source — La Cuisine Creole
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Egg Nog

Ingredients

• 10 eggs
• 10 table-spoons of pulverized sugar
  
• 3 pints of milk
• 1 pint of brandy

Directions

1. Pour the sugar into the milk and stir it in
2. Add the brandy and stir
3. Separate the whites from the yolks in the eggs
4. Add the egg whites to the milk and stir until its a uniform mixture

Source — La Cuisine Creole
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Almond Cake

Ingredients

• 2 ounces of blanched bitter almonds
• 7 ounces of flour
• 10 eggs
• 1 lb of loaf sugar
• 2 tablespoons of rose water

Directions

1. Beat the almonds until they're very fine
2. Finely sift the flour and be sure its well dried
3. Pound and sift the sugar
4. Add the eggs, flour, rose water, and the sugar to the almonds and stir
5. Bake at 350  until its finely brown
6. Ice with egg whites and 24 teaspoons of loaf sugar combined or with vanilla

Source — Creole Cookery Book
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Almond Cake

Ingredients

• 2 ounces of blanched bitter almonds
• 7 ounces of flour
• 10 eggs
• 1 lb of loaf sugar
• 2 tablespoons of rose water

Directions

1. Beat the almonds until they're very fine
2. Finely sift the flour and be sure its well dried
3. Pound and sift the sugar
4. Add the eggs, flour, rose water, and the sugar to the almonds and stir
5. Bake at 350  until its finely brown
6. Ice with egg whites and 24 teaspoons of loaf sugar combined or with vanilla

Source — Creole Cookery Book
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Chicken and Bean Soup

Ingredients

• Two tablespoons of olive oil
• One chopped onion
• Two teaspoons of chopped garlic 
• Four boneless, skinless chicken breast
• Twenty ounces of chicken broth
• Four ounces of chopped green chiles
• Two teaspoons of salt
• Two cans of white beans
• Half a teaspoon of cayenne pepper
• Twelve sprigs of cilantro

Directions

1. Heat the olive oil in a large pot over high heat. Sauté the onion and garlic in the pot with the olive oil until soft. Once soft, remove the onion and garlic and place in a separate bowl. 
2. Shred the chicken breasts and place into the pot with the remaining oil. Stir and chicken breasts until cooked [they will have a brown color].
3. Add the onion and garlic mixture back into the pot with the chicken.
4. Add the beans, chicken broth, chiles, cilantro, salt, and cayenne pepper to the pot. 
5. Bring the mixture to a boil and lower to medium heat. Stir the soup while cooking until the beans are tender [about twenty minutes].

Source — Personal Recipe

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Chicken and Bean Soup

Ingredients

• Two tablespoons of olive oil
• One chopped onion
• Two teaspoons of chopped garlic 
• Four boneless, skinless chicken breast
• Twenty ounces of chicken broth
• Four ounces of chopped green chiles
• Two teaspoons of salt
• Two cans of white beans
• Half a teaspoon of cayenne pepper
• Twelve sprigs of cilantro

Directions

1. Heat the olive oil in a large pot over high heat. Sauté the onion and garlic in the pot with the olive oil until soft. Once soft, remove the onion and garlic and place in a separate bowl. 
2. Shred the chicken breasts and place into the pot with the remaining oil. Stir and chicken breasts until cooked [they will have a brown color].
3. Add the onion and garlic mixture back into the pot with the chicken.
4. Add the beans, chicken broth, chiles, cilantro, salt, and cayenne pepper to the pot. 
5. Bring the mixture to a boil and lower to medium heat. Stir the soup while cooking until the beans are tender [about twenty minutes].

Source — Personal Recipe

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Winter Ginger Cakes

Ingredients

• Three eggs
• Half of a pint of sweet cream
• One pound of butter
• Half of a pound of loaf sugar (Powdered)
• Two and a half ounces of ginger (Powdered)
• Two pounds of flour

Directions

1. Break the eggs in a bowl and beat them well with the sweet cream.
2. Put into a saucepan over the fire; stir till it gets warm.
3. Add the butter, loaf sugar, and ginger; stir carefully just to melt the butter.
4. Pour the contents on to the flour.
5. Form it all into a paste; roll it or break into pieces and bake it.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Winter Ginger Cakes

Ingredients

• Three eggs
• Half of a pint of sweet cream
• One pound of butter
• Half of a pound of loaf sugar (Powdered)
• Two and a half ounces of ginger (Powdered)
• Two pounds of flour

Directions

1. Break the eggs in a bowl and beat them well with the sweet cream.
2. Put into a saucepan over the fire; stir till it gets warm.
3. Add the butter, loaf sugar, and ginger; stir carefully just to melt the butter.
4. Pour the contents on to the flour.
5. Form it all into a paste; roll it or break into pieces and bake it.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Peanut butter cookies

Ingredients

• One cup of smooth peanut butter
• Two eggs
• One cup of sugar

Directions

1. Preheat oven to 350 degrees.
2. Stir cup of peanut butter, sugar, and the two eggs together in a bowl until smooth.
3. Scoop dough out or roll into balls and place onto parchment.
4. Use the back of a fork to flatten balls.
5. Bake for 12 minutes and then let cool for 3-5 minutes.

Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Peanut butter cookies

Ingredients

• One cup of smooth peanut butter
• Two eggs
• One cup of sugar

Directions

1. Preheat oven to 350 degrees.
2. Stir cup of peanut butter, sugar, and the two eggs together in a bowl until smooth.
3. Scoop dough out or roll into balls and place onto parchment.
4. Use the back of a fork to flatten balls.
5. Bake for 12 minutes and then let cool for 3-5 minutes.

Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Omelet with parmesan cheese

Ingredients

• Six eggs
• Quart of cream
• Four ounces of grated parmesan cheese
• Pepper
• Salt

Directions

1. Break six eggs into a bowl.
2. Add a quart of cream, four ounces of cheese, pepper and salt into the bowl.
3. Beat the mix together until smooth.
4. Pour mix into a pan and cook very slow.
5. Roll up the omelet as it cooks until it is rolled up like a pancake.
6. Butter it well before sending to table.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Omelet with parmesan cheese

Ingredients

• Six eggs
• Quart of cream
• Four ounces of grated parmesan cheese
• Pepper
• Salt

Directions

1. Break six eggs into a bowl.
2. Add a quart of cream, four ounces of cheese, pepper and salt into the bowl.
3. Beat the mix together until smooth.
4. Pour mix into a pan and cook very slow.
5. Roll up the omelet as it cooks until it is rolled up like a pancake.
6. Butter it well before sending to table.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Italian Sausage Spaghetti

Ingredients

• One pound of Italian sausage
• Two cans of tomato paste
• Two packs of Mccormick thick and zesty spaghetti seasoning packets
• One pack of anger hair pasta
• Two cups of water

Directions

1. Cook the Italian sausage until golden brown on medium-high on the stove.
2. Start the sauce by mixing the water, seasoning packets, and tomato paste on high on the stove.
3. Once the meat is done add the meat to the sauce and let simmer for 20-30 minutes.
4. Boil the pasta noodles until soft.
5. Season as needed.

Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Italian Sausage Spaghetti

Ingredients

• One pound of Italian sausage
• Two cans of tomato paste
• Two packs of Mccormick thick and zesty spaghetti seasoning packets
• One pack of anger hair pasta
• Two cups of water

Directions

1. Cook the Italian sausage until golden brown on medium-high on the stove.
2. Start the sauce by mixing the water, seasoning packets, and tomato paste on high on the stove.
3. Once the meat is done add the meat to the sauce and let simmer for 20-30 minutes.
4. Boil the pasta noodles until soft.
5. Season as needed.

Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Crawfish bisque

Ingredients

• 50 crawfish
• 2-4 slices of bread
• Quart of milk
• Quarter of a pound of butter
• Thyme
• Two leaves of sage
• Clove of garlic
• 3 chopped onions
• Slice of bacon
• Stick of butter
• 2 cups of flour
• Salt
• Pepper
• Bay leaves
• Prepared rice

Directions

1. Boil the fish until ready.
2. Pick out the meat and mince it in a mortar until very fine.
3. Soak 2-4 slices of bread in milk.
4. Add bread soaked in milk to fish, alongside a 1/4 pound of butter.
5. Add thyme, salt, two leaves of sage, a piece of garlic, and a chopped onion into the fish.
6. Mix well and boil for 10 minutes, constantly stirring to keep it from hardening.
7. Clean the heads of the crawfish and place them in a salt and water solution for 5 minutes and drain them.
8. Fill each head with the stuffing created from the fish, flour them and fry until light brown.
9. Place a pan over a slow fire and place three spoonfuls of butter, a slice of bacon, two finely chopped onions, 2 cups of flour, then a pint and a half of boiling water.
10. Season this with thyme, bay leafs, salt and pepper.
11. Let this cook slowly for 30 minutes.
12. Then place the heads of the crawfish in and let them boil for fifteen minutes.
13. Serve with rice.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Crawfish bisque

Ingredients

• 50 crawfish
• 2-4 slices of bread
• Quart of milk
• Quarter of a pound of butter
• Thyme
• Two leaves of sage
• Clove of garlic
• 3 chopped onions
• Slice of bacon
• Stick of butter
• 2 cups of flour
• Salt
• Pepper
• Bay leaves
• Prepared rice

Directions

1. Boil the fish until ready.
2. Pick out the meat and mince it in a mortar until very fine.
3. Soak 2-4 slices of bread in milk.
4. Add bread soaked in milk to fish, alongside a 1/4 pound of butter.
5. Add thyme, salt, two leaves of sage, a piece of garlic, and a chopped onion into the fish.
6. Mix well and boil for 10 minutes, constantly stirring to keep it from hardening.
7. Clean the heads of the crawfish and place them in a salt and water solution for 5 minutes and drain them.
8. Fill each head with the stuffing created from the fish, flour them and fry until light brown.
9. Place a pan over a slow fire and place three spoonfuls of butter, a slice of bacon, two finely chopped onions, 2 cups of flour, then a pint and a half of boiling water.
10. Season this with thyme, bay leafs, salt and pepper.
11. Let this cook slowly for 30 minutes.
12. Then place the heads of the crawfish in and let them boil for fifteen minutes.
13. Serve with rice.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Beef Steak Pie

Ingredients

• Three pounds of beef steak
• 1/2 cup of water
• 1/2 cup of catsup
• Five hard boiled eggs
• One quart of fine oysters
• Salt, pepper, and Nutmeg

Directions

1. Add the water and catsup to the beef steak.
2. Chop up the hardboiled eggs.
3. Add the oysters and eggs.
4. Add salt, pepper, and nutmeg for taste.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Beef Steak Pie

Ingredients

• Three pounds of beef steak
• 1/2 cup of water
• 1/2 cup of catsup
• Five hard boiled eggs
• One quart of fine oysters
• Salt, pepper, and Nutmeg

Directions

1. Add the water and catsup to the beef steak.
2. Chop up the hardboiled eggs.
3. Add the oysters and eggs.
4. Add salt, pepper, and nutmeg for taste.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Sponge Cake with Butter

Ingredients

• Weight of 14 eggs in sugar
• Weight of 8 eggs in flour
• Weight of 6-7 eggs in butter

Directions

1. Cream the butter and flour together.
2. Beat the eggs and sugar together lightly.
3. Add the rind and juice of a lemon.
4. Bake in mini cups.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Sponge Cake with Butter

Ingredients

• Weight of 14 eggs in sugar
• Weight of 8 eggs in flour
• Weight of 6-7 eggs in butter

Directions

1. Cream the butter and flour together.
2. Beat the eggs and sugar together lightly.
3. Add the rind and juice of a lemon.
4. Bake in mini cups.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Spice Cake

Ingredients

• One pound of flour
• One pound of sugar
• 3/4 pound of butter
• 6 eggs
• One small spoonful of cinnamon
• One small spoonful of cloves
• One wine glass of brandy

Directions

1. Beat the butter and sugar together until smooth.
2. Add the flour and eggs by degrees, then add the brandy and cinnamon alternately.
3. Immediately before cooking, dissolve a teaspoon of soda in a cup of sour cream.
4. Stir it all well and put it in a mould to bake.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Baked fish la creme

Ingredients

• Three to five pieces of fish
• One quart of milk
• Four eggs
• Three tablespoons of flour
• One-fourth of a lb. of butter
• Parsley
• One onion
• Salt
• Breadcrumbs

Directions

1. Boil the fish in water, with salt.
2. Chop onion.
3. Boil quart of milk.
4. Beat four eggs in a bowl.
5. Pour boiled milk over beaten eggs,
6. Add chopped onions, parsley, and salt into mix.
7. Let it boil up, then strain.
8. Let it boil again.
9. Add three tablespoons of flour and four oz. of butter.
10. Stir until mixture is smooth.
11. Stop the boiling, creating the creme sauce.
12. Butter a dish, then add a layer of fish.
13. Add a layer of creme sauce, mixing the sauce with the fish.
14. Top off fish and sauce with a layer of breadcrumbs.
15. Bake for 30 minutes.

Source — Creole Cookery Book
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Baked fish la creme

Ingredients

• Three to five pieces of fish
• One quart of milk
• Four eggs
• Three tablespoons of flour
• One-fourth of a lb. of butter
• Parsley
• One onion
• Salt
• Breadcrumbs

Directions

1. Boil the fish in water, with salt.
2. Chop onion.
3. Boil quart of milk.
4. Beat four eggs in a bowl.
5. Pour boiled milk over beaten eggs,
6. Add chopped onions, parsley, and salt into mix.
7. Let it boil up, then strain.
8. Let it boil again.
9. Add three tablespoons of flour and four oz. of butter.
10. Stir until mixture is smooth.
11. Stop the boiling, creating the creme sauce.
12. Butter a dish, then add a layer of fish.
13. Add a layer of creme sauce, mixing the sauce with the fish.
14. Top off fish and sauce with a layer of breadcrumbs.
15. Bake for 30 minutes.

Source — Creole Cookery Book
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Spice Cake

Ingredients

• One pound of flour
• One pound of sugar
• 3/4 pound of butter
• 6 eggs
• One small spoonful of cinnamon
• One small spoonful of cloves
• One wine glass of brandy

Directions

1. Beat the butter and sugar together until smooth.
2. Add the flour and eggs by degrees, then add the brandy and cinnamon alternately.
3. Immediately before cooking, dissolve a teaspoon of soda in a cup of sour cream.
4. Stir it all well and put it in a mould to bake.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Venison Steak

Ingredients

• Two pounds of venison [loin or leg]
• Two teaspoons of salt
• One teaspoon of black pepper 
• One cup of butter

Directions

1. Slice the venison into small steaks.
2. Season the venison steaks with butter, salt, and black pepper.
3. Cook the venison steaks quickly on a hot gridiron.
4. An optional gravy can be made by mixing wine, flour, and butter and pouring over the venison steaks.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 17, 2020

Venison Steak

Ingredients

• Two pounds of venison [loin or leg]
• Two teaspoons of salt
• One teaspoon of black pepper 
• One cup of butter

Directions

1. Slice the venison into small steaks.
2. Season the venison steaks with butter, salt, and black pepper.
3. Cook the venison steaks quickly on a hot gridiron.
4. An optional gravy can be made by mixing wine, flour, and butter and pouring over the venison steaks.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 17, 2020

Pigeon Stew

Ingredients

• Six whole pigeons 
• Twelve tablespoons of melted butter
• One fourth of a cup of brandy or wine
• One cup of chicken stock
• Parsley, salt, and pepper to taste
• One fourth of a cup of flour
• Two cups of bread crumbs 

Directions

1. Pick and wash the pigeons.
2. Stuff the pigeons with parsley, salt, and pepper [to taste], as well as bread crumbs and some butter.
3. Dust the pigeons with flour and put them into a pan to brown.
4. Add the remaining butter and chicken stock to the pan and stew until tender
5. Before dishing, add the wine or brandy to the pan.

Source — La Cuisine Creole
Prepared by Hope Merchant
Louisiana Anthology
March 17, 2020

Pigeon Stew

Ingredients

• Six whole pigeons 
• Twelve tablespoons of melted butter
• One fourth of a cup of brandy or wine
• One cup of chicken stock
• Parsley, salt, and pepper to taste
• One fourth of a cup of flour
• Two cups of bread crumbs 

Directions

1. Pick and wash the pigeons.
2. Stuff the pigeons with parsley, salt, and pepper [to taste], as well as bread crumbs and some butter.
3. Dust the pigeons with flour and put them into a pan to brown.
4. Add the remaining butter and chicken stock to the pan and stew until tender
5. Before dishing, add the wine or brandy to the pan.

Source — La Cuisine Creole
Prepared by Hope Merchant
Louisiana Anthology
March 17, 2020