Codfish à l’Espagnole

Ingredients:

• Salt Codfish
• 3-4 Sweet peppers
• Salt and pepper
• 2 Spoonfuls of sweet oil
• 2 Onions
• 1 Piece of garlic
• 4 Fresh tomatoes
• Parsley
• Half a cup of bouillon (similar to shrimp broth)
• Teaspoon of flour
• 12 Irish potatoes
• Bread crumbs

Directions:

1. Take your codfish and simmer it on a low fire, let it drip dry, and then cut it into pieces.
2. Skin 3-4 large sweet peppers, cut them lengthwise, salt and pepper them, and then place them in the oven.
3. Put two spoonfuls of sweet oil in a frying pan.
4. Chop up the two onions, garlic, parsley, and four tomatoes.
5. Place your recently chopped ingredients from step 4 into the frying pan and let it cook for 30 minutes.
6. Add the half cup of bouillon in which you dissolve a teaspoon of flour and let this all cook for 10 minutes.
7. Remove the parsley from the dish.
8. Boil the 12 Irish potatoes, then peel and slice them.
9. Line the bottom of the serving dish with the potato slices and top with pieces of codfish, slices of sweet pepper, tomato sauce, and a sprinkling of bread crumbs.
10. Place this dish in the oven and cook for 35 minutes.

Source - Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Codfish à l’Espagnole

Ingredients:

• Salt Codfish
• 3-4 Sweet peppers
• Salt and pepper
• 2 Spoonfuls of sweet oil
• 2 Onions
• 1 Piece of garlic
• 4 Fresh tomatoes
• Parsley
• Half a cup of bouillon (similar to shrimp broth)
• Teaspoon of flour
• 12 Irish potatoes
• Bread crumbs

Directions:

1. Take your codfish and simmer it on a low fire, let it drip dry, and then cut it into pieces.
2. Skin 3-4 large sweet peppers, cut them lengthwise, salt and pepper them, and then place them in the oven.
3. Put two spoonfuls of sweet oil in a frying pan.
4. Chop up the two onions, garlic, parsley, and four tomatoes.
5. Place your recently chopped ingredients from step 4 into the frying pan and let it cook for 30 minutes.
6. Add the half cup of bouillon in which you dissolve a teaspoon of flour and let this all cook for 10 minutes.
7. Remove the parsley from the dish.
8. Boil the 12 Irish potatoes, then peel and slice them.
9. Line the bottom of the serving dish with the potato slices and top with pieces of codfish, slices of sweet pepper, tomato sauce, and a sprinkling of bread crumbs.
10. Place this dish in the oven and cook for 35 minutes.

Source - Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Graham Wheatlets

Ingredients:

• One pint of Graham flour 
• One quart of water or milk 
• One teaspoonful of salt

Directions:

1. Bring the quart of water or milk to a boil.
2. Salt the flour and scald it by dropping it into the boiling liquid.
3. Remove the soft dough and roll it until it is about one inch thick.
4. Cut the dough into round cakes.
5. Lay the cakes on a buttered pan and bake them in a very hot oven.
6. Remove the cakes from the oven, split, and butter while hot.

Note: The lightness of the wheatlets depends on the degree of heat of the oven, so if they are properly scalded and cooked the cakes should come out light and puffy.

Source — Cooking in Old Creole Days 

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Graham Wheatlets

Ingredients:

• One pint of Graham flour 
• One quart of water or milk 
• One teaspoonful of salt

Directions:

1. Bring the quart of water or milk to a boil.
2. Salt the flour and scald it by dropping it into the boiling liquid.
3. Remove the soft dough and roll it until it is about one inch thick.
4. Cut the dough into round cakes.
5. Lay the cakes on a buttered pan and bake them in a very hot oven.
6. Remove the cakes from the oven, split, and butter while hot.

Note: The lightness of the wheatlets depends on the degree of heat of the oven, so if they are properly scalded and cooked the cakes should come out light and puffy.

Source — Cooking in Old Creole Days 

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Hard Custard

Ingredients:

• One quart of milk
• Sugar (to taste)
• A piece of vanilla bean
• 5 eggs (well beaten)
• Caramel

Directions:

1. Put the milk into a pot and place it over a fire allowing it to boil.
2. Take the pot off the fire for three or four minutes.
3. Beat the five eggs in a bowl.
4. Add the five well beaten eggs gradually to the milk.
5. Put caramel into a mold and place the mold in a bain-Marie (double saucepan).
6. Pour the milk and egg mixture into the mold.
7. Place the bain-Marie in the oven for twenty minutes.
8. Take the bain-Marie out of the oven and let it cool in the ice box (freezer).
9. Serve when wanted,

— Leonie Penin

Source — Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Hard Custard

Ingredients:

• One quart of milk
• Sugar (to taste)
• A piece of vanilla bean
• 5 eggs (well beaten)
• Caramel

Directions:

1. Put the milk into a pot and place it over a fire allowing it to boil.
2. Take the pot off the fire for three or four minutes.
3. Beat the five eggs in a bowl.
4. Add the five well beaten eggs gradually to the milk.
5. Put caramel into a mold and place the mold in a bain-Marie (double saucepan).
6. Pour the milk and egg mixture into the mold.
7. Place the bain-Marie in the oven for twenty minutes.
8. Take the bain-Marie out of the oven and let it cool in the ice box (freezer).
9. Serve when wanted,

— Leonie Penin

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