Chicken Panade

Ingredients:

• One large chicken 
• One and a half quarts of water 
• Sieve tray 
• French rolls

Directions:

1. Bring the one and a half quarts of water to a boil in a large pot.
2. Add the chicken to the pot and allow to reach a boil.
3. Let the pot continue to boil until about one third of the liquid is gone.
4. Remove the chicken from the pot and pound it, bones and all, into a paste.
5. Spread this paste over a sieve tray.
6. Once the paste is spread, pour the remaining liquid the chicken was boiled in over it, making sure to collect the mixture that leaves the tray in a bowl.
7. While the mixture from step 6 is still hot pour over a stale french roll.

Source —  Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Chicken Panade

Ingredients:

• One large chicken 
• One and a half quarts of water 
• Sieve tray 
• French rolls

Directions:

1. Bring the one and a half quarts of water to a boil in a large pot.
2. Add the chicken to the pot and allow to reach a boil.
3. Let the pot continue to boil until about one third of the liquid is gone.
4. Remove the chicken from the pot and pound it, bones and all, into a paste.
5. Spread this paste over a sieve tray.
6. Once the paste is spread, pour the remaining liquid the chicken was boiled in over it, making sure to collect the mixture that leaves the tray in a bowl.
7. While the mixture from step 6 is still hot pour over a stale french roll.

Source —  Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Devilled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls (1oz) of flour
• One tablespoonful (0.5oz) of butter
• Salt
• Cayenne pepper
• One tablespoonful (0.5oz) of chopped parsley
• Milk
• Three hard boiled eggs
• Bread crumbs
• Egg whites

Directions

1. Put milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Take from the fire
6. Add crab meat
7. Add the yolks of three hard boiled eggs mashed fine
8. Then parsley, salt and pepper
9. Fill the shells
10. Brush over with the white of an egg
11. Cover with bread crumbs
12. Put in a quick oven (375-400° F) or cook in a frying basket

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Devilled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls (1oz) of flour
• One tablespoonful (0.5oz) of butter
• Salt
• Cayenne pepper
• One tablespoonful (0.5oz) of chopped parsley
• Milk
• Three hard boiled eggs
• Bread crumbs
• Egg whites

Directions

1. Put milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Take from the fire
6. Add crab meat
7. Add the yolks of three hard boiled eggs mashed fine
8. Then parsley, salt and pepper
9. Fill the shells
10. Brush over with the white of an egg
11. Cover with bread crumbs
12. Put in a quick oven (375-400° F) or cook in a frying basket

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Egg Plant

Ingredients

• Some chopped meat
• A little stale bread
• Salt
• Pepper
• Onions
• Parsley
• Little bit of ham or tongue
• Egg plant

Directions

1. Parboil them, cut them in half and scrape out the soft part, which you put in a bowl.
2. Add to it some chopped meat and a little stale bread.
3. Season with salt, pepper, onions, parsley, and a little bit of ham or tongue. 
4. Put all in the frying-pan for a few moments
5. Put back in the egg-plant shells
6. Sprinkle bread crumbs on top
7. Brown in the oven

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Egg Plant

Ingredients

• Some chopped meat
• A little stale bread
• Salt
• Pepper
• Onions
• Parsley
• Little bit of ham or tongue
• Egg plant

Directions

1. Parboil them, cut them in half and scrape out the soft part, which you put in a bowl.
2. Add to it some chopped meat and a little stale bread.
3. Season with salt, pepper, onions, parsley, and a little bit of ham or tongue. 
4. Put all in the frying-pan for a few moments
5. Put back in the egg-plant shells
6. Sprinkle bread crumbs on top
7. Brown in the oven

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Corn Meal Bread

Ingredients

• (1/4 cup) Piece of butter the size of an egg
• Pint of corn meal
• Two eggs
• New milk
• Spoonful of yeast (5ml)

Directions

Batter

1. Rub a piece of butter the size of an egg into a pint of corn meal.
2. Make it a batter with two eggs and some new milk.
3. Add a spoonful of yeast.. 

Cooking

1. Set it by the fire an hour to rise.
2. Butter little pans, fill them, and bake.

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017