Cotes de Homard

Ingredients

• Lobster
• Potatoes
• Cognac
• White wine
• Pepper
• Salt
• Well-seasoned tomato sauce

Ingredients

1. Take six baked potatoes for one lobster
2. Brown the lobster in some oil
3. While the lobster is cooking, add a glass of cognac
4. Once the cognac is dry and the flame is extinguished
5. Add the white wine, pepper and salt
6. Pour over the well-seasoned tomato sauce
7. Ready to serve

Source - Cooking in Old Creole Days

Prepared by Joel D. Mbeumo

Louisiana Anthology

February 7, 2015

Cotes de Homard

Ingredients

• Lobster
• Potatoes
• Cognac
• White wine
• Pepper
• Salt
• Well-seasoned tomato sauce

Ingredients

1. Take six baked potatoes for one lobster
2. Brown the lobster in some oil
3. While the lobster is cooking, add a glass of cognac
4. Once the cognac is dry and the flame is extinguished
5. Add the white wine, pepper and salt
6. Pour over the well-seasoned tomato sauce
7. Ready to serve

Source - Cooking in Old Creole Days

Prepared by Joel D. Mbeumo

Louisiana Anthology

February 7, 2015

Perdrix aux Choux (Partridge and Cabbage)

Ingredients

• Partridges
• Cabbage
• Carrots
• Onions
• Parsley
• White Wine

Directions

1. Blanch the cabbage, squeeze out the water. Cook in the same butter from the partridges.
2. Make a roux, add a few pieces of carrot,
3. Cook for three hours.
4. Fry the partridge, add blanched cabbage, carrots, onions, parsley, white wine, broth and a little rum.
5. Cook for three hours.
6. Fry a few pieces of bacon, then the partridges.
7. Add blanched cabbage soup, sausage, ham, chipolata.
8. Cook for three hours.

Source-Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Perdrix aux Choux (Partridge and Cabbage)

Ingredients

• Partridges
• Cabbage
• Carrots
• Onions
• Parsley
• White Wine

Directions

1. Blanch the cabbage, squeeze out the water. Cook in the same butter from the partridges.
2. Make a roux, add a few pieces of carrot,
3. Cook for three hours.
4. Fry the partridge, add blanched cabbage, carrots, onions, parsley, white wine, broth and a little rum.
5. Cook for three hours.
6. Fry a few pieces of bacon, then the partridges.
7. Add blanched cabbage soup, sausage, ham, chipolata.
8. Cook for three hours.

Source-Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Sauce Bearnaise

Ingredients

• 6 Shallots
• 1/4 cup of Vinegar
• 1 Tbs of Butter, 
• 3 Egg yolks,
• Lime
• Meat jelly

Directions

1. Chop six shallots, put them in a pan with a quarter of a glass of vinegar.
2. Reduce and pass through a sieve.
3. In another pan put three egg yolks.
4. Add 1 Tbs. of butter to the water bath.
5. After, add it to the essence of shallot.
6. Lastly, some meat jelly and lemon juice. 
7. It does not has to boil.

Source - Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Sauce Bearnaise

Ingredients

• 6 Shallots
• 1/4 cup of Vinegar
• 1 Tbs of Butter, 
• 3 Egg yolks,
• Lime
• Meat jelly

Directions

1. Chop six shallots, put them in a pan with a quarter of a glass of vinegar.
2. Reduce and pass through a sieve.
3. In another pan put three egg yolks.
4. Add 1 Tbs. of butter to the water bath.
5. After, add it to the essence of shallot.
6. Lastly, some meat jelly and lemon juice. 
7. It does not has to boil.

Source - Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Pain Blanc

Ingredients

• 1 packet yeast
• 1/4 cup warm water
• 1/2 tsp sugar
• 4 cups flour
• 1 tsp salt
• 2 Tbs sugar
• 1/4 cup cooking oil
• 1 Tbs melted butter
• 1 1/2 cups water

Directions

1. Put in 2 or 3 cups flour.
2. Add 1/4 tsp of salt, and 1/2 tsp sugar.
3. Soak and dissolve in a cup of warm water a small packet of yeast.
4. Mix in the flour.
5. Add the cooking oil and melted butter and add it.
6. Add water.
7. Put the water in the flour, and mix well with a spoon.
8. Let rise overnight in a warm place and the next morning punch back the dough back 2 or 3 times, and divide it into 2 loaves.
9. Bake at 375° for 30 minutes.

Source — Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015