Fruit In Its Own Juice

Ingredients

• Fruit of choice
• Jars (preferably stone)

Directions

1. Prepare the the fruit by removing the stones and paring if necessary
2. Place in a closed vessel, a dry oven or one filled with water will do 
3. Expose to a scalding heat, taking care not to let it burn
4. Fill up jars and seal them carefully (the fruit will spoil if exposed to air)

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Fruit In Its Own Juice

Ingredients

• Fruit of choice
• Jars (preferably stone)

Directions

1. Prepare the the fruit by removing the stones and paring if necessary
2. Place in a closed vessel, a dry oven or one filled with water will do 
3. Expose to a scalding heat, taking care not to let it burn
4. Fill up jars and seal them carefully (the fruit will spoil if exposed to air)

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Devilled Crabs - New Orleans Style

Ingredients

• Crabs
• Sweet Cream
• Stale Bread Crumbs
• Salt
• Pepper
• Other seasonings of choice

Directions

1. Scald the crabs in boiling water
2. Pick and clean them carefully, keep only the firm white flesh
3. Moisten the flesh with a little sweet cream and taste to see that it is not bitter
4. Add the stale bread crumbs, salt, pepper, and other seasonings
5. Mix everything around and place back into the shells
6. Sprinkle with bread crumbs and put in the oven to brown
7. Serve hot

— Mme. Josephine Nicaud

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Devilled Crabs - New Orleans Style

Ingredients

• Crabs
• Sweet Cream
• Stale Bread Crumbs
• Salt
• Pepper
• Other seasonings of choice

Directions

1. Scald the crabs in boiling water
2. Pick and clean them carefully, keep only the firm white flesh
3. Moisten the flesh with a little sweet cream and taste to see that it is not bitter
4. Add the stale bread crumbs, salt, pepper, and other seasonings
5. Mix everything around and place back into the shells
6. Sprinkle with bread crumbs and put in the oven to brown
7. Serve hot

— Mme. Josephine Nicaud

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Dutch Sauce

Ingredients

• 5 level teaspoon flour
• 3 teaspoon butter 
• 4 cups milk
• 1 teaspoon onion, chopped
• 1/4 teaspoon sugar
• 2 pieces bay leaf
• 10 peppercorns
• 2 cloves
• 4 to 6 teaspoons lemon 
• 4 to 5 teaspoons vinegar
• 1/2 teaspoon mustard powder
• 2 teaspoons chopped green coriander leaves

Directions

1. Put the milk to boil with chopped onions, green coriander leaves, bay leaf, peppercorns and cloves.
2. Cool the milk and strain
3. Melt the butter, stir in the flour on fire, fry a little without browning it.
4. Add the milk, whisk over the fire until it boils and let it simmer for a few minutes
5. Add a pinch of red chili and grated nutmeg and 1 teaspoon salt.
6. When cold, add vinegar, lemon juice and mustard powder and mix it.
7. Check for salt.

Source — Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Canvasback Duck

Ingredients 

• 1 domesticated duck or 2 very fat wild ducks
• 1 tablespoon kosher salt
• 1 lemon, cut in half
• 4 sprigs sage, rosemary, parsley or thyme

Instructions

1. Preheat oven to 350 degrees. 
2. Using a needle or a sharp knife point, prick the skin of the duck all over, but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
3. Rub the cut the lemon all over the duck and stick it inside the cavity. 
4. Liberally salt the bird; use a little more salt than you think you need. 
5. Stuff the duck with the herbs. 
6. Let the bird sit out for about 30 minutes to come to room temperature.
7. When you are ready to roast, put the duck on an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Cook for 1 hour like this. Small duck (wood ducks, wigeon, teal, ruddier, etc.) only need 40 minutes. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest.

Source — Cooking in Old Creole Days
Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Canvasback Duck

Ingredients 

• 1 domesticated duck or 2 very fat wild ducks
• 1 tablespoon kosher salt
• 1 lemon, cut in half
• 4 sprigs sage, rosemary, parsley or thyme

Instructions

1. Preheat oven to 350 degrees. 
2. Using a needle or a sharp knife point, prick the skin of the duck all over, but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
3. Rub the cut the lemon all over the duck and stick it inside the cavity. 
4. Liberally salt the bird; use a little more salt than you think you need. 
5. Stuff the duck with the herbs. 
6. Let the bird sit out for about 30 minutes to come to room temperature.
7. When you are ready to roast, put the duck on an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Cook for 1 hour like this. Small duck (wood ducks, wigeon, teal, ruddier, etc.) only need 40 minutes. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest.

Source — Cooking in Old Creole Days
Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017