Veal Croquettes

Ingredients

• 1 pound of veal
• 1/2 cup of milk
• 1 teaspoon of flour
• 3 tablespoons of butter
• 2 eggs
• 1/2 cup of bread crumbs
• 1/4 cup of lard

Directions

Sauce

1. Combine milk, flour, and butter
2. Cook until thickened

Egg Wash Mixture

1. Combine eggs and a small amount of milk

Croquettes

1. Mince veal (egg)
2. Stir sauce into veal
3. Roll veal into balls
4. Dip balls into egg and milk mixture
5. Roll bolls into browned bread crumbs
6. Fry in hot lard.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Candied Orange

Ingredients

• 5 oranges
• 1 pound of sugar
• 1 pint of water

Directions

1. Peel and quarter oranges
2. Combine sugar and water
3. Place water and sugar over fire to form syrup
4. Dip orange into syrup
5. Place orange quarter on sieve to drain
6. Dain until cool.

Source — Cooking in Old Créole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Candied Orange

Ingredients

• 5 oranges
• 1 pound of sugar
• 1 pint of water

Directions

1. Peel and quarter oranges
2. Combine sugar and water
3. Place water and sugar over fire to form syrup
4. Dip orange into syrup
5. Place orange quarter on sieve to drain
6. Dain until cool.

Source — Cooking in Old Créole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Veal Croquettes

Ingredients

• 1 pound of veal
• 1/2 cup of milk
• 1 teaspoon of flour
• 3 tablespoons of butter
• 2 eggs
• 1/2 cup of bread crumbs
• 1/4 cup of lard

Directions

Sauce

1. Combine milk, flour, and butter
2. Cook until thickened

Egg Wash Mixture

1. Combine eggs and a small amount of milk

Croquettes

1. Mince veal (egg)
2. Stir sauce into veal
3. Roll veal into balls
4. Dip balls into egg and milk mixture
5. Roll bolls into browned bread crumbs
6. Fry in hot lard.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Fried Carrots

Ingredients

• 5 Carrots (young, tender)
• 1 cup brown sugar
• 1/2 cup of butter

Directions

1. Slice carrots into thin, round shapes
2. Roll carrot slices in brown sugar
3. Fry carrots in butter until brown.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Fried Carrots

Ingredients

• 5 Carrots (young, tender)
• 1 cup brown sugar
• 1/2 cup of butter

Directions

1. Slice carrots into thin, round shapes
2. Roll carrot slices in brown sugar
3. Fry carrots in butter until brown.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Sweet Potato Buns

Ingredients

• 1/2 pound of sweet potatos
• 1/2 cup of flour
• tablespoon of yeast
• Spice and sugar to taste

Directions

1. Peel, dice, boil and mash the sweet potato.
2. Mix in as much flour as it will make it like bread.
3. Add spice and sugar to taste, with a tablespoon of yeast.
4. Preheat oven to 400 degrees F and bake for 15 minutes or until browning.
5. To be served and eaten with warm butter as a glaze or dip.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017