Chinese Rice

Ingredients

• 1 cup of rice
• 1 cup of water
• Pinch of salt

Directions

1. Rinse rice thoroughly
2. Take equal parts of the rice and the water and add to sauce pan
3. Add pinch of salt
4. Let boil but be cautious of it burning
5. When its finished, set aside and let the water absorb. The rice will separate into individual pieces.

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Chinese Rice

Ingredients

• 1 cup of rice
• 1 cup of water
• Pinch of salt

Directions

1. Rinse rice thoroughly
2. Take equal parts of the rice and the water and add to sauce pan
3. Add pinch of salt
4. Let boil but be cautious of it burning
5. When its finished, set aside and let the water absorb. The rice will separate into individual pieces.

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Floating Island

Ingredients

• 1 quart of milk
• Pinch of sugar
• Dash of vanilla
• 7 egg yolks
• 7 egg whites

Directions

1. Beat the 7 egg yolks
2. Add 2 egg whites to the yolks and beat together
3. Add milk
4. Stir gentle in a bot on low
5. Beat the remaining 5 egg whites separately
6. Add the pinch of sugar to the egg whites
7. Edd egg whites to boiling milk one spoonful at a time
8. Turn over each spoonful of eggs for 2-3 minutes
9. Put them on a sieve to drip on a clean cloth in the fridge

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Floating Island

Ingredients

• 1 quart of milk
• Pinch of sugar
• Dash of vanilla
• 7 egg yolks
• 7 egg whites

Directions

1. Beat the 7 egg yolks
2. Add 2 egg whites to the yolks and beat together
3. Add milk
4. Stir gentle in a bot on low
5. Beat the remaining 5 egg whites separately
6. Add the pinch of sugar to the egg whites
7. Edd egg whites to boiling milk one spoonful at a time
8. Turn over each spoonful of eggs for 2-3 minutes
9. Put them on a sieve to drip on a clean cloth in the fridge

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Eggnog

Ingredients

• 32 egg yolks
• 32 egg whites
• 32 tablespoons of powdered sugar
• 1 and 1/2 pints of brandy
• 1/2 pint of sherry wine or Madeira
• 2 and 1/2 quarts of whipped cream

Directions

1. Beat the yolks and powdered sugar together.
2. Add the brandy and Madeira [or sherry wine].
3. Add the whipped cream.
4. Beat the egg whites.
5. Add the egg whites last, and still throughly altogether.

— Mrs. Tanier.

Source — Cooking in Old Creole Days
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Eggnog

Ingredients

• 32 egg yolks
• 32 egg whites
• 32 tablespoons of powdered sugar
• 1 and 1/2 pints of brandy
• 1/2 pint of sherry wine or Madeira
• 2 and 1/2 quarts of whipped cream

Directions

1. Beat the yolks and powdered sugar together.
2. Add the brandy and Madeira [or sherry wine].
3. Add the whipped cream.
4. Beat the egg whites.
5. Add the egg whites last, and still throughly altogether.

— Mrs. Tanier.

Source — Cooking in Old Creole Days
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Blanquette of Veal

Ingredients

• Small portion of veal
• Pinch of salt
• Pinch of pepper
• 1 carrot
• Small portion of onion
• Small portion of lard
• Small bunch of parsley
• 1 laurel leaf
• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 egg yolk
• 1 squirt of lemon juice
• Small spoonful of vinegar 
• Large spoonful of cream
• Small portion of mushrooms
• Chopped truffles

Directions

1. Cut tender pieces of veal into small square pieces
2. Let simmer in sauce pan with lard
3. Add just enough cold water to cover meat
4. Add carrots, onion, salt, pepper, laurel leaf and parsley
5. Let summer low for 2 hours
6. In a new sauce pan add flour and butter
7. Gently stir flour and butter until it becomes brown
8. Moisten the flour mixture with a little bit of the meat juice and let simmer 
9. Add the egg yolk, lemon juice, cream and vinegar to a cup and stir
10. Add egg mixture to the simmering flour sauce. Mix, do not boil.
11. Pour gravy over meat
12. Add mushrooms and truffles for garnish

— Leonie Penin

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017