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

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

Crawfish Bisque

Ingredients

• 2-3 dozen crawfish
• Small portion of chicken or veal
• Small portion of stale bread
• Pepper [red or black]
• Laurel leaf
• Spoonful [tablespoon] of lard
• Quart of Bouillon

Directions

1. Put the 2-3 dozen crawfish into boiling water for a minute or two.
2. Clean them thoroughly. 
3. Remove the heads and empty them, clean and wash them, but keep the fat part from the tails. 
4. Put them on a chopping board with the fat and the small portion of chicken or veal and the stale bread, and chop them all finely together.
5. Season with the pepper and laurel leaf.
6. Brown all of this in a saucepan with a spoonful of lard.
7. Stuff the crawfish heads with it.
8. Put them in a saucepan to simmer for a quart of bouillon for an hour or more, until it is a soup.
9. Serve hot.

— Mme. Josephine Nicaud.

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

Crawfish Bisque

Ingredients

• 2-3 dozen crawfish
• Small portion of chicken or veal
• Small portion of stale bread
• Pepper [red or black]
• Laurel leaf
• Spoonful [tablespoon] of lard
• Quart of Bouillon

Directions

1. Put the 2-3 dozen crawfish into boiling water for a minute or two.
2. Clean them thoroughly. 
3. Remove the heads and empty them, clean and wash them, but keep the fat part from the tails. 
4. Put them on a chopping board with the fat and the small portion of chicken or veal and the stale bread, and chop them all finely together.
5. Season with the pepper and laurel leaf.
6. Brown all of this in a saucepan with a spoonful of lard.
7. Stuff the crawfish heads with it.
8. Put them in a saucepan to simmer for a quart of bouillon for an hour or more, until it is a soup.
9. Serve hot.

— Mme. Josephine Nicaud.

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

Biscuits Made Overnight

Ingredients

• 1 quart flour
• Pinch of salt
• 2 tablespoons of lard
• 1 raw egg
• 1 yeast cake
• 1 cup water
• Butter

Directions 

1. Mix flour, salt and lard in a bowl
2. Add one egg to mixture
3. Add one yeast cake to a cup of cold water
4. Knead the flour mixture with the yeast cake with hands for 20 minutes
5. Let rise over night
6. Melt butter and lightly brush over biscuits
7. Turn biscuits over and let sit for 2 hours
8. Bake in a quick oven

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

Biscuits Made Overnight

Ingredients

• 1 quart flour
• Pinch of salt
• 2 tablespoons of lard
• 1 raw egg
• 1 yeast cake
• 1 cup water
• Butter

Directions 

1. Mix flour, salt and lard in a bowl
2. Add one egg to mixture
3. Add one yeast cake to a cup of cold water
4. Knead the flour mixture with the yeast cake with hands for 20 minutes
5. Let rise over night
6. Melt butter and lightly brush over biscuits
7. Turn biscuits over and let sit for 2 hours
8. Bake in a quick oven

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

Baltimore Style of Making Terrapin Stew without Terrapin

Ingredients 

• 1 Rabbit 
• 1 Calf's head
• Pinch of salt
• Pinch of pepper
• 1 Laurel leaf
• 3 hardboiled eggs
• 1 glass of white wine
• Chicken gizzards, liver, bacon and ham (optional)

Directions

1. Cut up rabbit pieces into one square inch
2. Clean the calf's head thoroughly and cut the pieces into one square inch
3.  the optional left over chicken parts
4. Flavor the meats with salt, pepper and one laurel leaf
5. Simmer for two hours
6. Let mixture sit overnight
7. Simmer again for another two hours (4 hours total in two days)
8. Skim off all of the grease
9. Add 2-3 hardboiled eggs chopped finely
10. Add a glass of white wine 

— Marshall Thomas, Deer Park, Md., July, 1889

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017