Coquilles de Volatile

Ingredients

• 
  One full-grown chicken
• One TSP of green onion
• One TSP of minced parsley
• TBSP of flour
• Three TBSP of butter
• Pint of rich sweet milk or sweet cream
• One box of thinly sliced mushrooms
• One claret glass of the best sherry wine.
• Saint-Jacques Shells
  
• Suggested seasonings: Cayenne pepper and salt
• Optional: Small box of trufles

Directions

1. Boil the chicken in water until tender.
2. Pull the meat from the boiled chicken into flakes (after skinning).
3. With a sharp knife, cut flakes of boiled chicken into thumb-size squares.
4. Take one cup of water from which the chicken was boiled and add to a separate boil.
5. While the separated water waits, finely slice one TSP-worth of green onion as well as one TSP of minced parsley.
6. Add the TSP of green onion and the single TSP of minced parsley to the separate water to make a broth.
7. Now take one TBSP of flour and mix with two TBSP of butter.
8. When the broth comes to a boil, add a little of the flour and butter mixture.
9. Gradually add the half pint of sweet milk/cream into the broth.
10. Thinly slice one box of mushrooms and add to the boiled chicken pieces.
11. The small box of trufles could now be added to the mushrooms and chicken at this checkpoint.
12. Add seasonings to both the chicken mixture and broth/sauce, this recipe used only cayenne pepper and salt.
13. Take the sauce out of the heat and when cooled, pour half a cup of sweet cream/milk on top, another TBSP of butter, and a glass of sherry wine.
14. Stuff the chicken mixture into the shells and pour the broth/sauce on top.
15. Cook for 15-20 minutes. Serve immediately.

Source — Creole Cookery Book
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022

A Cold Dish For Lunch

Ingredients

• hard boiled egg
• veal
• pepper
• salt
• herbs
• bacon
• mace
• floured cloth

Directions

1. Cut hard boiled egg into thin slices.
2. Place them in the middle of the bowl.
3. Cut thin slices of veal.
4. Place the raw veal cuts around egg slices.
5. Mix salt, pepper, and herbs together and add as needed.
6. Add slices of bacon next on top.
7. Alternate veal and bacon until the bowl is full.
8. Season with a touch of mace.
9. Mash it down and cover it with a floured cloth.
10. Turn the bowl face down in a pot of hot water and let it boil for 2 hours.
11. Remove your dish and let it cool before eating.

Source — Creole Cookery Book
Prepared by Noah Beeson 

Louisiana Anthology
September 14, 2022

Croquets of Cold Meat

Ingredients

• meat of your choice
• piquante sauce
• bread
• capers
• mushrooms
• salt
• spices
• fine herbs
• egg
• grated bread
• butter

Directions

1. Boil or roast any meat or meats of your choice.
2. Mix them together, so they are clear of bones.
3. Make a hash out of the meats.
4. Mix meats with piquante sauce until very thick. (Note: if too thin add bread crumbs)
5. Boil it together with capers, mushrooms, salt, spices, and fine herbs.
6. Allow the dish to cool on a chopping board or dish.
7. Make balls out of the dish.
8. Press them flat.
9. Roll them in egg and grated bread.
10. Fry them in butter to brown them on both sides.

Source — Creole Cookery Book
Prepared by Noah Beeson
Louisiana Anthology
September 14, 2022

Boiled Flour

Ingredients

• 1 lb Flour
• Water

Directions

1. Tightly tie 1 lb of flour into a close linen cloth. 
2. Moisten with water and dredge with flour until a coating is formed to prevent water from entering the flour. 
3. Boil four to five hours. 
4. Allow to cool until solid. 

Source — New Orleans Cook Book.
Prepared by Rachel Stevenson
Louisiana Anthology
September 14, 2022

Unfermented Grape Wine

Ingredients

• Grapes 
• White Sugar

Directions

1. Add grapes to a kettle and heat until the skins burst.
2. Pour into a cheese cloth bag and allow the juice to drip out.
3. Add 1/2 pint of white sugar for 1 pint of juice.
4. Boil rapidly for 4 to 5 minutes.
5. Add to a bottle, cork tightly, and seal with wax or add into fruit jars. 

Source — New Orleans Cook Book.
Prepared by Rachel Stevenson
Louisiana Anthology
September 14, 2022

Chicken Salad

Ingredients

• Two cups shredded chicken 
• 1/2 cup mayonnaise 
• 1/4 tsp ground black pepper
• 1/2 cup of grapes 
• Two tbsp pineapple juice 
• 1/2 cup slivered almonds 

Directions

1. Begin by adding two cups of shredded chicken to a bowl.
2. Stir in 1/2 cup of mayonnaise and 1/4 tsp of black pepper. 
3. Slice 1/2 cup of grapes into halves, then add to bowl.  
4. Stir in 1/2 cup of slivered almonds and two tbsp of pineapple juice. 
5. Recommended to serve on crackers or on as a sandwich. 

Source — Susan Stevenson 
Prepared by Rachel Stevenson
Louisiana Anthology
September 14. 2022

Sponge Cake

Ingredients

• 4 eggs
• 1/2 cup sugar
• 1 lemon
• 1 cup flour
• 1 tbsp granulated sugar

Directions

1. Separate whites and yolks of 4 eggs.
2. After the whites of the eggs are stiff, beat in 1/2 cup of sugar for 5 minutes.
3. Grate the rind of the lemon. 
4. Add the grated rind of a lemon and the yolks to the mixture, then beat well together. 
5. Add 1 cup of flour, stirring in as lightly as possible. (Never beat a sponge cake after adding flour).
6. Add to baking pan and sprinkle a tablespoon of granulated sugar on top. 
7. Bake for 25 minutes in a moderate oven (350 - 375℉).

Source — New Orleans Cook Book.
Prepared by Rachel Stevenson
Louisiana Anthology
September 14, 2022

Custard Fruit Pie

 Ingredients

• Pie crust
• Flour
• Stewed fruit

Custard (enough for two pies)

• 2 eggs
• 1 cup of milk
• 1 cup of sugar

Directions

1. Make a good pie crust. Rub a little flour on it and lay it on your pie plates. 
2. To make the custard beat together eggs, milk, and sugar. Pour custard into the pie crust. 
3. On top of the custard put stewed fruit. 

Source — New Orleans Cook Book
Prepared by Morgan Setliff
Louisiana Anthology
September 14, 2022

The Way to Tell Good Mushrooms From Poisonous Mushrooms

WARNING: This material is from a cookbook that's over 100 years old. It's for historical purposes only. Use more current resources to actually pick wild mushrooms. Let's be careful out there!!!

Overall

• Always err on the side of caution when picking mushroom
• Never touch a mushroom that you are not sure what the species is

Common Safe to Eat Louisiana Mushrooms

1. Oyster mushrooms (left) are a delicious species of mushroom commonly found around decomposing trees or anywhere around bark. They are said to be the best eating mushroom in Louisiana.
   
2. Boletes are also safe to consume and they run rampant in the Louisiana area. They are said to have caps that are clearly different than the stems, and pores on the bottoms of the                                                                             
3. Portobello's, while not very common in Louisiana, are edible and delicious in many different ways.
    
   

Summary

Typically, mushrooms in areas where cows and sheep have pasteurized are safe to eat. Also mushrooms with pink undercaps, that slowly turn brown as they age are safe. Never eat a mushroom without understanding what is safe to eat. Good luck and happy foraging.

Source — Cooking In the Old Creole Days
Prepared by Noah Beeson
Louisiana Anthology
September 13, 2022

Boiled Fish

Ingredients

Fish

• 1 Large red fish or sheephead
• 1 Large onion
• 1 Large head of garlic
• 2 Large carrots
• 1 Lemon sliced fine
• Bay Leaves
• Celery
• Parsley (stems and leaves)
• Salt and Pepper

Sauce

• 2 Eggs
• 2 tablespoons sweet oil
• Parsley
• Green onions
• Olives
• 1 tablespoon apers sauce
• Vinegar 
• Salt and pepper
• Lettuce leaves
• Lemons thinly sliced 
• Radishes

Directions

Fish

1. Clean thoroughly a large red fish or sheephead.
2. Boil a pot of water. Once water is boiling add onion, garlic, carrots, lemon, bay leaves, celery, and parsley. Boil all vegetables until they are soft enough to mash with a potato masher.
3. After you have mashed the vegetables, tie the fish in a towel and place it in boiling water to boil for half an hour. 
4. When done, put the fish (still in the water) aside to cool. You may begin to prepare the sauce while the fish is cooling. 

Sauce

1. Boil eggs.
2. Once boiled, rub egg yolks with sweet oil, using drop by drop.
3. Chop whites of eggs fine with parsley, green onions, and olives.
4. Mix chopped ingredients with capers sauce, vinegar, pepper, and salt. 
5. Plate fish on a platter, and garnish with crisp lettuce leaves, on which are thin slices of lemon and radishes.
6. Pour sauce on fish and serve cold. 

    

Source — New Orleans Cook Book
Prepared by Morgan Setliff
Louisiana Anthology
September 12, 2022

Sesame Chicken & Fried Rice

Ingredients

• 1 pound of chopped chicken
• 3 egg
• 1 teaspoonful of minced garlic
• 1 teaspoonful of red pepper flakes
• 1 teaspoonful of garlic powder
• 1 teaspoonful of chili powder
• 1 teaspoonful of black pepper
• 1 teaspoonful of sesame oil
• One half teaspoonful of salt
• One half cup of cornstarch
• One cup of soy sauce
• One half cup of brown sugar
• 2 teaspoonfuls of cornstarch
• One quarters cup of water
• Sesame seeds
• Green Onions
• 1 tablespoonful of butter
• 2-3 cups of cooked rice
• Half a cup of frozen mixed vegetables

Directions

1. Add butter, frozen mixed vegetables, and 2 eggs to a pan and let it cook down.
2. Once the ingredients have been cooked down, add the cooked rice to the pan and stir.
3. Once the eggs and rice have been mixed, add half a cup of soy sauce to the pan.
4. While the eggs and rice are cooking, add the pound of chopped chicken to a bowl along with the egg, garlic powder, black pepper, chili powder, salt, and cornstarch.
5. Mix the chicken and seasoning together thoroughly.
6. Once mixed, fry the chicken in oil until golden brown.
7. Remove the chicken from the oil but DO NOT throw away the oil.
8. Using that same oil, add some red pepper flakes, soy sauce, minced garlic, brown sugar, cornstarch, and water.
9. Once that is mixed together add your chicken in the mixture to give it nice coating.
10. Combine the sauced chicken and the fried rice together.
11. Throw some sesame seeds and green onions on top for extra flavor.

Source — My Home
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022

Corn Jelly Daube

Ingredients

• Four lbs. of round of beef
• Salt
• Pepper
• Garlic
• 1 Bay Leaf
• 1 Clove
• 1 Tablespoonful of vinegar
• 3 Pig feet
• 8 Calves feet
• 1 Carrot
• 2 Eggs

Directions

1. Season the four lbs. round of beef with salt, pepper, a little garlic, bay leaf, and clove.
2. Lard well through and through.
3. Sprinkle a tablespoonful of vinegar on the lard and let it stand for 24 hours.
4. Put the daube in a pot with a small piece of lard.
5. Cover the pot with a heavy cover on a slow fire.
6. Let the ingredients smother for about 4 hours or until thoroughly done.
7. Take off the cover and let it fry a light brown, then remove it from flame.
8. Boil 3 pig feet and 8 calves feet steadily until they leave the bone.
9. Add one carrot to boil for about 30 minutes.
10. Slice in length the carrot to be placed at the bottom of the bowl when the daube is ready to be served.
11. Crack 2 eggs, white and shells should be beaten together and boiled with jelly briskly.
12. Strain the eggs through a thick flannel or cloth.
13. Mix the daube gravy with jelly.
14. Let the mixture sit for about 30 minutes, then slow pour over the daube.
15. Set the ingredients in a cold place, when cold, take the lard from the top of the spoon, and with a round edge knife detach carefully and daube and turn into a round plate.
16. Avoid breaking jelly, place the plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022

Egg Sauce

Ingredients

• 3 tablespoonfuls of butter
• 5 hard boiled eggs
• Cayenne pepper
• Salt

Directions

1. Melt 3 tablespoonfuls of butter.
2. Stir in 5 yolks from hard boiled eggs.
3. Once stirred together, mash until very smooth.
4. While mashing until smooth, add cayenne pepper and salt as needed.

Source — Creole Cookery Book
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022

Oyster Soup

Ingredients

• 2 quarts of oysters with the liquor
• 3 quarts of water
• 8 slices of lean ham
• 2 onions
• 6 egg yolk
• 4 tablespoonfuls of wheat flour
• 1 pint of rich milk
• 1 teaspoonful of white pepper
• 1 half of grated nutmeg

Directions

1. Boil down 3 quarts of water, 2 quarts of oysters with liquor, 8 slices of lean ham, and 2 onions until half of the quantity.
2. Run what is left of the ingredients through a cullender.
3. Add liquor alone to the pot and let that come to a boil.
4. While the oysters are boiling, beat up 6 egg yolks with 4 tablespoonfuls of wheat flour and 1 pint of rich milk.
5. Stir this into the oysters liquor, after it has been strained and made boiling hot.
6. Add a quart of raw oysters and the whole thicken a little on the fire.
7. Add one teaspoonful of white pepper and a half of grated nutmeg.

Source — Creole Cookery Book
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022

Beef and Spinach Pasta

Beef and Spinach Pasta

Ingredients

• 8 ounces of uncooked pasta
• 1 pound of lean ground beef
• 1 teaspoon minced garlic
• 16 ounce of pasta sauce
• 14 ounce chicken broth
• 1 teaspoon of Italian seasoning
• 2 cups spinach
• 1.5 cups of mozzarella cheese
• salt

Directions

1. Cook pasta al dente and drain.
2. Brown ground beef and drain excess fat.
3. Add garlic, pasta sauce, broth, Italian seasoning, and salt.
4. Simmer 5 minutes.
5. Stir in the spinach and cook for an additional spinach.
6. Add pasta and cheese and stir while on heat.
7. Serve.

Source — My home
Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Preserved Figs

Ingredients

• ~1 lb. of white or brown figs more than half ripened 
• 3/4 lbs. of raw sugar
• Zest/Peel of 1 lemon
• 1 thumb of ginger, grated

Directions

1. Start by making a simple syrup in a medium-large pot on low heat. Sugar and equal volume water. 
2. When the sugar has fully dissolved and simmered for a few minutes, add the lemon garnish, ginger, and figs.
3. Stir frequently while boiling until mixture becomes clear  (30-60 minutes).
4. Preserves may be canned/jarred for years. Once opened, eat safely within a week. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Gruel Batter Cakes

Ingredients

• One quart of this gruel ~ Gruel is a liquid food made using milk or water, along with a meal good (oatmeal, cornmeal, etc.)
• 1 Large Tablespoon of butter
• 9 Eggs
• 1 Tbs flour & 1 Tbs of cornmeal (white cornmeal reccomended)
• 1 tsp baking soda dissolved in 2 Tbs of water
  

Directions

1. On the stovetop in a small pot, simmer the butter into the gruel.
2. Once dissolved and stirred, remove from heat and pour into a bowl and stir until cool (wooden bowls traditionally used).
3. Add eggs, meal, and baking soda solution before stirring to completion (finished product will be a porridge/ fluid consistency).
4. Makes roughly 48 oz, or 6-10 servings.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Preserved Tomatoes

Ingredients

• 2 lbs. raw sugar
• Equal volume water (~2-3 cups)
• 1 lb. ripe tomatoes

Directions

1. Begin by making syrup in a medium-large pot on low heat. 
2. Once the sugar has dissolved and simmered for a few minutes, add the tomatoes.
3. Allow these to cook for 10-15 minutes, or until tender over a low heat (they do not require a great deal of cooking).
4. Preserves may be canned/jarred for 3-6 months, or eaten from the refrigerator for a week safely.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Pickled Lemons

Ingredients

• 6 Large Lemons
• 1 lb. Salt
• 6 large cloves of garlic- diced
• 2 oz. Horseradish- thinly sliced
• 1/2 oz of whole cloves, mace, nutmeg and cayenne
• 2 oz. Flour of mustard
• 2 qts. vinegar (white or apple cider)

Directions

1. Wipe down lemons, and place in a medium-large pot.
2. Cover lemons in salt, garlic, horseradish, seasoning blend, flour of mustard, and vinegar.
3. Add enough water to barely cover the ingredients.
4. Once brought to a low boil, maintain this for 15-20 minutes, or until lemons are tender. 
5. Remove from heat and allow to cool while remaining covered. Once cooled, place in jar and seal.
6. Keep jar nearby, and closed. Stir daily for 6 weeks before use. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Green Tomato Soy

Ingredients

• ~20 lbs green tomatoes
• 12-18 white onions
• Salt
• White Vinegar
• Sugar
• Olive Oil
• 1 bottle of mustard 
• Black Pepper 
• Mace
• Whole cloves
• Whole allspice
• Black Peppercorns
• Mustard Seed
• Coriander
• Celery seed

Directions

1. Slice the tomatoes and onions thinly.
2. Place them in jars in alternating layers with a Tbs of salt between each layer. 
3. Wait 24 hours.
4. Mix mustard with vinegar.
5. 'Bruise' spices by lightly pounding them before use.
6. Mix spices evenly.
7. Pour off water and then boil the contents of the jars in vinegar in a large pot for 10-15 minutes.
8. Place them in jars again: layering tomatoes and onions, spice blend, a little sugar and a Tbs of olive oil until each jar is just shy of being filled. Each jar needs approximately a 1/4 - 1/2 inch 'headspace' between the top of the contents and the jars lid. 
9. Pour mustard & vinegar mixture over each jar to cover the contents.
10. Store for 2-3 years safely in cool dark space, and enjoy within 1 week of opening from the refrigerator.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 17, 2022

Potato Salad

Ingredients

• ~1.5 lbs. red potatoes- Chopped
  
• 
  ~1.5 lbs sweet potatoes- Chopped
• 
  
  
  
  
• 2-4 eggs
• 1 bunch of green onions- diced
• 
  
  
  
  
• 1/2 yellow onion- diced
• 
  
  
  
  
  
  
  
• 1 bell pepper- diced
• 
  
  
  
  
• 1 poblano- diced
• 
  
  
  
  
• 1 thumb of ginger- diced
• 
  
  
  
  
• 2-3 Tbs of rendered pork fat
• 3 Tbs. Olive oil
• 2 Tbs soy sauce
• 1.5 Tbs vinegar
• 3 large garlic cloves- diced
• 
  
  
  
  
• 2 Tbs mustard
• 2 tsp Worcestershire
• Paprika
• Cayenne
• Cumin
• White and Black pepper
• Oregano, thyme, sage  
• Salt to taste

Directions

1. Boil half the potatoes and bake the other half until tender. And let cool
2. Boil eggs soft (6.5 minutes of boiling) and split in half to extract yolk into large bowl. 
3. Chop cooked whites and add to bowl
4. Add rendered pork fat, mustard, soy sauce, herbs and spices, Worcestershire, olive oil, and vinegar before mixing thoroughly and vigorously
5. Sautee 1/2 diced vegetables and garlic in medium-large saucepan. When done, let cool and then add to sauce mixture from above. 
6. Mix potatoes into large bowl until sauce is thoroughly distributed. Add additional olive oil/mustard/water to thin out the sauce mixture. 

Source — Ideas Unlimited LLC. 
Prepared by Connor Haskins
Louisiana Anthology
July 17, 20122

Parmesan Crusted Chicken

Ingredients

• 1/2 cup mayo
• 1/4 cup parmesan cheese
• 4 boneless, skinless chicken breast
  
• 4 teaspoons breadcrumbs

Directions

1. Preheat oven to 425 degrees.
2. Mix 1/2 cup mayo with 1/4 cup parmesan cheese to make spread.
3. Put an even coat of the spread on all pieces of chicken.
4. Sprinkle 4 teaspoons evenly across all chicken.
5. Place in oven on baking sheet at 425 degrees for 20 minutes or until cooked thoroughly.

Source — Me
Prepared by Broady Rivet
Louisiana Anthology
July 20, 2022

Cold Fowls

Ingredients

• Cold Fowl
• 1/2 pound Ham
• 1/2 pound tongue
• 2 tablespoons parsley

Directions

1. Prepare Fowl by making clean and precise cuts with a short knife on the breast.
2. Place well cut slices of breast in desired arrangement on the center of the dish.
3. Place a layer of ham and tongue in alternating pieces around the edge of the dish.
4. Garnish dish with desired amount of parsley.

Source — Creole Cookery Book
Prepared by Broady Rivet
Louisiana Anthology
July 20,2022

Fish a la crême

Ingredients

• 1 cup salt
• 1 quart cream
• 1 quart milk
• 4 eggs
• 1 onion
• 1/2 tablespoon parsley
• 3 tablespoons flour
• 1/4 pound clarified butter
• 1 cup bread crumbs

Directions

1. Boil the fish being used with salt and seperate from bone.
2. Boil 1 quart of cream and 1 cup o milk with 4 egg yolks beaten in seprate from fish.
3. Add 1 diced onion and 1/2 tablespoon  parsley.
4. Once boiled, strain the cream, return to heat, and when boiling add 3 tablespoons flour.
5. Once smooth add 1/4 pounds of clarified butter (a little more if not made with cream).
6. Butter a deep dish and place a layer of fish, then sauce; repeat unil dish is full leaving the top layer as the sauce.
7. Cover with bread crumbs and bake for 30minutes.

Source — Creole Cookery Book
Prepared by Broad Rivet
Louisiana Anthology
July 20, 2022

Stewed Oysters (Very Delicate)

Ingredients

• 3 pints oysters
• 1 pint rich crème
• 1 teaspoon flour
• 1 tablespoon butter

Directions

1. Strain 3 pints of oysters through a cullender.
2. Put 1 pint of rich crème into a sauce pan.
3. Mix in 1 tablespoon butter and 1 teaspoon flour together separately.
4. Put crème over low flame and when it begins to heat mix in the flour and butter slowly.
5. Let simmer for a few minutes (2-5).
6. Add oysters and cook and cook for 10 minutes.
7. Serve dish hot to table.

Source — Creole Cookery Book
Prepared by Broady Rivet
Louisiana Anthology
July 20, 2022

Crullers

 

Ingredients

• Four eggs
• Three cups brown sugar
• One nutmeg, grated
• One Tbsp. butter
• One Tsp. yeast powder
• flour for rolling

Directions

1. Combine ingredients and mix until fully incorporated
2. Roll out dough
3. Cut out rounds with a biscuit cutter and cut out center with an apple corer
4. Twist to create shape
5. Deep fry in lard

Source — Creole Cookery Book
Prepared by Austin Toys
Louisiana Anthology
July 19, 2022

Orange Cake

 

Ingredients

• Four ripe oranges
• One lb. powdered sugar
• One lb. unsalted butter
• 14 oz. flour, sifted
• Ten eggs

Directions

1. Roll the oranges under your hand until soft
2. Zest the oranges
3. Cut the oranges and juice through a strainer
4. Mix the sugar and orange juice
5. Add butter to sugar mixture and and stir until light
6. Beat the eggs
7. Add the eggs and flour a little at a time to the butter sugar mixture
8. Beat together
9. Butter a large shallow pan and put in mixture
10. Bake at 400 F until cooked through

Source — Creole Cookery Book
Prepared by Austin Toys
Louisiana Anthology
July 19, 2022

Blackberry Pie

 

Ingredients

• One quart blackberries
• Pie pastry dough for shell and cover
• 2/3 cup brown sugar
• 1/3 cup water
• One Tsp. flour
• 1/4 Tsp. salt
• Half a nutmeg, grated

Directions

1. Pick the berries clean and rinse in cold water
2. Butter pie dish and line with shell
3. Put in blackberries 1/2" deep and add water
4. Add brown sugar, salt, flour, and nutmeg evenly around blackberries
5. Cover with pie pastry and press edges of cover and shell together
6. Trim edges neatly and cut a slit in the cover
7. Bake at 425 F for 45 minutes

Source — La Cuisine Creole
Prepared by Austin Toys
Louisiana Anthology
July 19, 2022

Instant Pot Coq au Vin

 

Ingredients

• Four chicken leg quarters or six chicken thighs (bone-in) 
• Salt, ground pepper
• Two cups dry white wine
• One bunch thyme, divided in half
• Four oz. thick-cut bacon, cut crosswise into 3/4" pieces
• Eight oz. shiitake mushrooms, destemmed and torn in three pieces
• Four Tbsp. unsalted butter, divided in half
• Eight oz. peeled carrots, cut into 4" pieces
• Four peeled shallots
• Two smashed garlic cloves
• Two Tbsp. white wine vinegar
• One Tbsp. all-purpose flour
• handful of chopped parsley
• Instant pot or pre

Directions

1. Pat chicken dry and season heavily with salt and pepper.
2. Transfer chicken to resealable bag or baking dish
3. Pour wine over and add half bunch of thyme
4. Turn to coat, seal or cover, and let sit at room temp while prepping other ingredients
5. Cook bacon in non-stick skillet, over medium heat, stirring occasionally, until brown and crisp but all of the fat has not rendered out
6. Transfer to a plate leaving drippings in pan
7. Add mushrooms to bacon drippings in pan, season with salt 
8. Cook, tossing occasionally, until tender and golden brown but not crisp
9. Scrape mushrooms into Instant Pot insert and reserve pan
10. Remove chicken from marinade, reserve marinade, discard thyme sprigs, and pat chicken dry
11. Heat two Tbsp. butter in reserved pan over medium heat
12. When butter is foaming add chicken, skin down, and cook, undisturbed, until dark golden brown
13. Turn chicken onto flesh side and cook until pale golden brown
14. Nestle chicken into pot insert
15. Pour off all but one Tbsp. drippings
16. Add carrots, shallots, and garlic
17. Season lightly with salt and cook, tossing often, until shallots have spots of golden brown
18. Add carrots, shallots, garlic, and half of the cooked bacon to the pot insert
19. On medium heat pour vinegar into pan
20. Cook, scraping pan with a non-metal spoon to deglaze, until syrupy
21. Add wine marinade and remaining thyme to pan, and simmer until reduce by half
22. Pour liquid over chicken and seal the pressure cooker.
23. Set pressure cooker to high for fifteen minutes and let natural release for ten minutes
24. Smash remaining butter and flour together with a fork until well combine
25. Unseal pressure cooker and transfer chicken and vegetables to a platter or plates leaving liquid in pot
26. Discard thyme sprigs and add butter-flour mixture to liquid
27. Set pressure cooker to "Sauté" setting and bring to a simmer to thicken
28. Taste and adjust seasoning
29. Pour sauce over and around chicken and vegetables
30. Sprinkle over remaining bacon and serve

Source — Bon Appetit
Prepared by Austin Toys
Louisiana Anthology
July 19,2022

Oyster Gombo with Filee

Ingredients

• Whole chicken
• Fifty Oyster
• Half a pound ham
• Two onions
• Lard
• Flour
• Sassafras leaves
• Teaspoon of flour
• Gravy

Directions

1. Cut up onion and fry in lard
2. Prepare gravy with flour
3. Cut up chicken and ham and mix in with onion to fry
4. Cook till brown
5. Put contents in a pint of boiling water until chicken is in pieces almost
6. After half an hour, put oysters in the boiling water with other contents
7. Stir in sassafras leaves and continue until desired thickness
8. Remove from fire
9. Serve.

Source —La Cuisine Creole

Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Sponge Cake

Ingredients

• Ten eggs
• One pound of sugar
• Half a pound of flour
• One tablespoon of baking powder
• Lemon

Directions

1. Beat each egg separately.
2. Pour sugar, flour, and baking powder into a container.
3. Flavor with lemon.
4. Add the eggs in last.
5. Bake in the oven.

Source —New Orleans Cook Book
Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Orange Pie

Ingredients

• Three Oranges
• Sugar
• Pie Crust
• Eight Eggs
• Half a cup powdered sugar
• Half a cup of lemon juice
• One lemon

Directions

1. Slice, peel, and pit three oranges.
2. Pour sugar into a container for the oranges.
3. Sit oranges in sugar and ensure they are covered adequately. Sit overnight.
4. Put oranges into the pie crust.
5. Take egg yolks, powdered sugar, lemon juice, and the rind of the lemon and put over heat. Stir until it becomes thick.
6. Beat the egg whites until they froth.
7. Pour onto pie and bake.

-Mrs. Adler

Source-New Orleans Cook Book.

Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Sweet Pickles

Ingredients

• 9 Cucumbers
• 1/2 peck [19 cups] of Green Tomatoes
• 1 Head Cabbage
• 12 Seed Onions
• 3 Green Peppers
• 1 oz of Black Mustard Seeds
• 1 oz of White Mustard Seeds
• 1/2 oz Turmeric
• 1oz Celery Seeds
• 1/2 Box Mustard
• 1 lb of Sugar
• Cider Vinegar
• Salt

Directions 

1. Slice the green tomatoes.
2. Place the cucumbers, cabbage, seed onions, green peppers and sliced tomatoes in a jar alternately with salt and let stand over night.
3. Mix the white and black mustard seeds, turmeric, celery seeds, mustard and sugar with cider vinegar.
4.  Let the mix come to a boil.
5. Put in a jar and seal.

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Lemon Cream Layer Cake

Ingredients

• 1 cup of Butter
• 3 cups of Sugar
• 3 cups of Flour
• 6 Eggs
• 2 Lemons
• 2 tsp. of Dixie Baking Powder
• 2 cups of Sweet Milk
• 7 tbsp. of Cornstarch 

Directions

Cake

1. Mix one cup of butter, two cups of sugar, three cups of flour, four eggs and two teaspoons of baking powder.
2. Bake the mixture in four layers.

Filling

1. Lightly beat two eggs and one cup of sugar together.
2. Boil two cups of sweet milk.
3. When the milk comes to a boil, stir in seven spoonfuls of cornstarch wet up in cold milk
4. Stir in the eggs and sugar into the mixture and let it cook for a moment.
5. Pour out in a dish and flavor with the juice and grated rind of two lemons.
6. Spread the filling between the layers of the cake.

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022;

Oreo Balls

Ingredients

• 1 package of Oreos
• 1 package of cream cheese
• 1 package of chocolate bark (white or dark)
• Optional: colored chocolate wafers  

Directions

1. Crush a whole package of Oreos using a food processor.
2. Mix crushed Oreos with 1 package of softened cream cheese.
3. Form small balls (golf ball sized or smaller).
4. Place balls on a plate and insert a toothpick through the top. 
5. Freeze balls for up to 1 hour.
6. Melt the chocolate bark (using a double boiler is recommended).
7. Dip the balls completely in melted chocolate.
8. Let dry on a plate.
9. Optional: decorate the balls by drizzling melted colored chocolate wafers over the balls. 

Source —  My Mom
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Rice Pudding

Ingredients

• 1 cup of Rice
• 2 cups of Water
• 2 cups of Whole Milk
• 1 1/2 cups of Sugar
• 1 Cinnamon Stick
• 1 tsp of Vanilla
• Ground Cinnamon

Directions

1. In a pot, add two cups of water, one cup of rice and a cinnamon stick.
2. Cook the rice at low heat until it absorbs most of the water.
3. Slowly add the milk and the sugar to the mixture.
4. Increase the temperature and stir until the mixture thickens.
5. Add vanilla for more flavor, lower the temperature and cook for two minutes.
6. Remove the mixture from the fire and let it cool.
7. Pour the mixture into a cup and add ground cinnamon on top.

Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Lunch Lady Brownies

Ingredients

• 
  One cup of melted butter
• Half a cup of unsweetened cocoa powder
• Two cups of all purpose flour
• Two cups of sugar
• Half a teaspoon of salt
  
• Four eggs
• Three tablespoons of vanilla extract

Frosting

• One fourth a cup of melted butter
• One fourth a cup of milk
• Three cups of powdered sugar
• One tablespoon of vanilla extract
• One fourth a cup of unsweetened cocoa powder

Directions

1. Preheat oven to 350°F.
2. Mix the melted butter and cocoa powder together until smooth.
3. Mix in the flour, salt, and sugar.
4. Add in the eggs and vanilla extract.
5. Mix until smooth.
6. Pour batter into a pan.
7. Bake for 20 to 25 minutes.
8. Whisk together the melted butter, powdered sugar, cocoa powder, milk, and vanilla extract. Add a little milk if it is too thick.
9. Take the brownies out to cool for 15 to 20 minutes.
10. Spread the frosting over the brownies.
11. Let them cool completely before slicing.

Source — Spaceships & Laser Beams
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

To Fry Fresh Herring

Ingredients

• Herring 
• Salt
• Eggs
• Powdered toast
• butter

Directions

1. Remove the scales.
2. Clean, wash, and dry the fish.
3. Salt the meat.
4. Put in a dish with beaten eggs.
5. Turn in powdered toast.
6. Fry until golden brown.

Source — New Orleans Cook Book
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Sweet Pickle Peaches

Ingredients

• 1 quart of good vinegar
• 2 cups of sugar
• 1 teaspoon of cinnamon
• 3 whole cloves 
• Peaches 

Directions

1. Mix 1 quart of good vinegar, 2 cups of sugar, and 1 teaspoon of cinnamon. 
2. Stick 2 or 3 cloves in the peaches.
3. Peel the peaches.
4. Put fruit in with the mixture of sugar and vinegar. 
5. Boil fruit until it is very tender, and juice thickened. 

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Daube

Ingredients

• Five pounds of beef (off the round)
• 
  Pork fat
• Garlic
  
• Lard
• One pint of water
• Flour
• Onions
• Tomatoes
• Garlic
• Spices

Directions

1. Poke holes in the beef.
2. Push pork fat and garlic into the gashes.
3. Boil the lard.
4. Brown the beef on both sides in the lard.
5. Take the beef out of the pot.
6. Brown the flour and onions.
7. Add a pint of boiling water mixed with tomatoes, garlic, and spices.
8. Place the beef back in.
9. Simmer slowly for three hours.

Source — New Orleans Cook Book
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Tapioca Cream

Ingredients

• 2 tbsp. Tapioca
• 5 cups of Milk
• 1 cup of Sugar
• 3 Eggs
  
• 1 tsp of Dixie Vanilla
• Salt

Directions

1. Soak two tablespoons of tapioca in water over night or for at least three hours.
2. In a double boiler, combine milk, tapioca, sugar and salt and bring the mixture to a boil. 
3. Let it boil for ten minutes.
4. While the mixture is boiling, separate the egg yolks from the egg whites and beat the egg yolks thoroughly.
5. After the ten minutes, remove the mixture from the fire, add the egg yolks and stir rapidly for five minutes.
6. Add a teaspoon of vanilla for flavor and pour the mixture into a baking dish.
7. Beat the egg whites to a stiff froth and pour over the top. 
8. Sift sugar over it and brown.
9. Serve cold with cream. 

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Virginia Brunswick Stew

Ingredients

• 
  Three gallons of water
• Two chickens
• One pound of bacon
• Half gallon of Irish potatoes
• One and a half pints of fine cut green corn
• One pint of butter beans
• One quart of peeled tomatoes
• Small loaf of bread
• Pepper
• Salt
• Butter

Directions

1. Boil the water.
2. Add the chicken and small cut bacon to the water.
3. Remove the chicken once cooked properly.
4. Remove the meat from the bones, and return to the water.
5. Add boiled and mashed Irish potatoes.
6. Add the green corn, butter beans, tomatoes, pepper, salt, and butter.
7. Place a small loaf of bread once it is nearly done.
8. Stir constantly once it thickens and add more water if it is too thick.

Source — New Orleans Cook Book

Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Funnel Cakes

Ingredients

• 1 quart of vegetable oil for frying
• 1 1/2 cups of milk
• 2 large eggs
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder 
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 3/4 cups of confectioners' sugar

Directions

1. Heat oil to 375 degrees F in a heavy skillet.
2. Beat the milk and eggs in a mixing bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture until smooth.
3. Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round.
4. Fry in the hot oil until golden brown, 1 to 2 minutes per side. Drain on paper towels.
5. Sprinkle with confectioners' sugar and serve warm.

Source — Personal Recipe
Prepared by Lesley Mizell
Louisiana Anthology
July 19,2022

Cocoanut Drops

Ingredients

• 1 lb. of grated cocoanut
• 1/2 lb. of white powdered sugar
• 6 egg whites

Directions

1. Separate the yolk from the whites of 6 eggs.
2. Beat them until they are frothy.
3. Add the 1 lb. of cocoanut and the 1/2 lb. of powdered sugar and combine.
4. Drop in a buttered pan and bake.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Layer Sponge Cake

Ingredients

• 1 1/2 cups of powdered sugar
• 8 eggs
• 12 tablespoons of water
• 2 cups of flour
• 2 level teaspoons of Dixie baking powder
• 1 1/2 cups of granulated sugar
• Optional: pecans, chocolate, etc. 

Directions

1. Mix 1 1/2 cups of powdered sugar, 5 eggs, 3 tablespoons of water, 2 cups of flour, and 2 level teaspoons of Dixie baking powder.
2. Pour into pans.
3. Bake in the oven. 

Cooked Icing Filling

1. Cook 1 1/2 cups of granulated sugar and 9 tablespoons of water until it begins to rope.
2. Pour it into the whites of 3 eggs. 
3. Beat this well until it cools. 
4. Mix it with pecans, chocolate, or anything you prefer.
5. Spread between layers of cake. This will make 4 good layers. 

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Seafood Boil

Ingredients

• 8 Mini Corn on the Cobs
• 1 pound of Peeled Shrimp
  
• 1 pound of Smoked Sausage
• 1 White Onion
• 4 Lemons
• 1 bag of Crawfish Boil Seasoning
• Diced Potatoes

Directions

1. Cut 2 of your 4 lemons into quarters. Slice the remaining into wedges and reserve the wedges for garnishing. 
2. Fill a pot with 12-16 cups of water depending on how much you are making. 
3. Add your 2 quartered lemons into the water and the 1 bag of crawfish seasoning and bring to a boil.
4. Once boiling, add your potatoes in and cook for 8 minutes,
5. After your potatoes have been boiling for 8 minutes, you can now add your sausage, shrimp and corn on the cob. 
6. Allow the food to boil for approximately 10 minutes to ensure your corn and potatoes finish. 
7. Once the food has boiled for 10 additional minutes, you can now remove the pot from the fire and allow it to set for 3-5 minutes.
8.  Next, once your pot has cooled off, you can now drain your food throughway drainer to remove all of the water in the pot. 
9. Using your remaining 2 lemons, you can squeeze the juice over your seafood if you would like then serve immediately. 

Source — Chris Swedburg's Kitchen
Prepared by Chris Swedburg
Louisiana Anthology
July 19, 2022

Water Muffins

Ingredients

• 4 tablespoons of yeast
• salt
• flour
• 1 pint of lukewarm water

Directions

1. Put 4 tablespoons of yeast into 1 pint of lukewarm water.
2. Add in a little bit of salt to the mixture while gradually sifting in flour, enough of the flour to make the batter thick.
3. Cover the pan up and set it in a warm place to rise.
4. Once it is light while the middle is hot, grease and set your muffin rings on it.
5. Butter them around the inside and put a ladle of the batter in each ring.
6. Bake them over a quick fire.
7. When setting them out on the table, do not take them out; you want to split them apart with your hands.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

A Nice White Cake

Ingredients

• 5 egg whites
• 1 cup of sugar 
• 3/4 cup of butter
• 2 cups of flour 
• 2 small teaspoons of Dixie baking powder 

Directions

1. Beat the whites of 5 eggs, very light.
2. Add 1 cup of sugar, 3/4 cups of butter, 2 cups of flour, and 2 small teaspoons of Dixie baking powder, mixing well. 
3. Bake into a small loaf.

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Flannel Cakes

Ingredients

• 2 lbs. of Flour
• 4 eggs
• 3 tablespoons of yeast
• 1 pint of milk
• teaspoon of salt

Directions

1. Sift 2 pounds of flour and mix a teaspoon of salt and set the pan before the fire to rise.
2. Warm the pint of milk and then stir into the flour.
3. To makes a stiff batter, beat the eggs gently and then stir them into the yeast.
4. Add the yeast and egg mixture to the batter.
5. Beat all of them together thoroughly, and if it is too stiff, add a little more warm milk.
6.  Cover the pan closely and then set it to rise near the fire.
7. Bake it when it is quite light; have the baking irons hot and grease them.
8. Pour a ladleful of the batter, and let it bake slowly.
9. Once the one side is done, flip it over to the other side.
10. Butter them and serve hot.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Cold Jelly Daube

Ingredients

• 4 lbs. of round of beef
• 3 pigs feet
• 8 calves feet
• 1 carrot
• 2 eggs
• salt
• pepper
• sprinkle of garlic
• 1 bay leaf
• 1 clove
• tablespoon of vinegar

Directions

1. Season the 4 lbs. of round of beef well with the salt, pepper, little of garlic, 1 bay leaf, and 1 clove.
2. Lard well through and through, and then sprinkle a tablespoon of vinegar on top.
3. Let stand for 24 hours.
4. Put the Daube in the pot with a small piece of the lard and cover it with a heavy cover.
5. Put it on a slow Fire, and let it smother for 4 hours.
6. Once it is done, uncover it and let it fry to a light brown and remove from fire.
7. In a separate pot, add the 3 pigs feet and 8 calves feet and bring to a boil.
8. At a steady boil, the meat will then separate from the bone.
9. Skim the top very well after the first boil.
10. About half an hour in, add 1 carrot.
11. Then slice in length and add it to the bottom of the bowl when Daube is served.
12. Break the 2 eggs, whites and shells should be beaten together and boiled with jelly briskly, and strain through a thick flannel or cloth.
13. Mix the Daube gravy with the jelly and let it rest for half an hour.
14. Set it in a cold place, once cold, take the lard from the top with a spoon, and with a round edge knife detach the daube, and place it on a round plate.
15. To avoid breaking the jelly, put a plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022