Eggs à la Morelle

Ingredients 

• 6 hard boiled eggs, 3 egg yokes
• pint of cream (approx. 2 cups)
• a spoonful of butter (1tblsp) 
• vinegar or lemon juice (a few drops)

Directions

1. Cut six hard boiled eggs in half.
2. Take the yolks of three eggs. 
3. Put them in a small saucepan with a pint of cream and the butter. Stir all the time, the pan being in another pan of hot water. Be careful to put the cream in before the butter. 
4. Before serving put in a few drops of vinegar or a little lemon juice. 

Pour this sauce over your hard boiled eggs. It can also be used with vegetables.

Source -- Cooking in Old Creole Days

Prepared by Devon Dollahon

Louisiana Anthology

July 20, 2017

Eggs à la Morelle

Ingredients 

• 6 hard boiled eggs, 3 egg yokes
• pint of cream (approx. 2 cups)
• a spoonful of butter (1tblsp) 
• vinegar or lemon juice (a few drops)

Directions

1. Cut six hard boiled eggs in half.
2. Take the yolks of three eggs. 
3. Put them in a small saucepan with a pint of cream and the butter. Stir all the time, the pan being in another pan of hot water. Be careful to put the cream in before the butter. 
4. Before serving put in a few drops of vinegar or a little lemon juice. 

Pour this sauce over your hard boiled eggs. It can also be used with vegetables.

Source -- Cooking in Old Creole Days

Prepared by Devon Dollahon

Louisiana Anthology

July 20, 2017

Daube Glacee Or Boeuf A La Daube

Ingredients 

• a round of beef (round steak)
• salt and pepper 
• a few garlic cloves
• smoked tongue, beef suet, or forcemeat 
• 1 lemon
• drippings (beef/pork fat) 
• 6 large onions 
• forcemeat balls or calf's foot

Directions 

1. Take a round of beef, clean and dry it carefully with a towel, rub it in with salt, pepper and cloves, laid with smoked tongue or beef suet or forcemeat and a little garlic. 
2. Put it in a cool place and let it remain for three or four days in winter (a few days in the fridge)
3. The night before it is to be cooked, squeeze the juice of a lemon over the beef, on the sides. 
4. Put the beef in a Dutch oven with some drippings after breakfast— let it be boiling hot before you put the beef in. 
5. Brown well on both sides, then draw the oven from the fire and let it simmer for three hours
6. Pare and halve six large onions, stew them over the beef
7. Let it continue to simmer for three hours longer, add forcemeat balls, or a calf’s foot

Serve it with gravy in the dish and sauce boat.

— Mrs. Eugenia Phillips, Washington, D. C.

Source — Cooking in Old Creole Days

Prepared by Devon Dollahon

Louisiana Anthology

July 20, 2017

Daube Glacee Or Boeuf A La Daube

Ingredients 

• a round of beef (round steak)
• salt and pepper 
• a few garlic cloves
• smoked tongue, beef suet, or forcemeat 
• 1 lemon
• drippings (beef/pork fat) 
• 6 large onions 
• forcemeat balls or calf's foot

Directions 

1. Take a round of beef, clean and dry it carefully with a towel, rub it in with salt, pepper and cloves, laid with smoked tongue or beef suet or forcemeat and a little garlic. 
2. Put it in a cool place and let it remain for three or four days in winter (a few days in the fridge)
3. The night before it is to be cooked, squeeze the juice of a lemon over the beef, on the sides. 
4. Put the beef in a Dutch oven with some drippings after breakfast— let it be boiling hot before you put the beef in. 
5. Brown well on both sides, then draw the oven from the fire and let it simmer for three hours
6. Pare and halve six large onions, stew them over the beef
7. Let it continue to simmer for three hours longer, add forcemeat balls, or a calf’s foot

Serve it with gravy in the dish and sauce boat.

— Mrs. Eugenia Phillips, Washington, D. C.

Source — Cooking in Old Creole Days

Prepared by Devon Dollahon

Louisiana Anthology

July 20, 2017

Dutch Sauce

Ingredients

• Yolks of two eggs 
• quarter pint of cream (approx 1/2 cup) 
• two and a quarter spoonfuls of elder vinegar (2 1/2 tblsp) 
• a little fresh butter 
• flour (amount not specified) 

Directions

1. Mix the eggs, cream, vinegar, and butter 
2. Add enough flour to render the same the consistency of custard. 

Source -- Cooking in Old Creole Days

Prepared by Devon Dollahon

Louisiana Anthology

July 20, 2017

Dutch Sauce

Ingredients

• Yolks of two eggs 
• quarter pint of cream (approx 1/2 cup) 
• two and a quarter spoonfuls of elder vinegar (2 1/2 tblsp) 
• a little fresh butter 
• flour (amount not specified) 

Directions

1. Mix the eggs, cream, vinegar, and butter 
2. Add enough flour to render the same the consistency of custard. 

Source -- Cooking in Old Creole Days

Prepared by Devon Dollahon

Louisiana Anthology

July 20, 2017

Couche Couche

Ingredients

• butter the size of an egg (about 3 tblsp) 
• 1 pint of corn meal (approx 2 cups) 
• 2 eggs 
• some new milk (amount not specified, but most likely 1-2 cups) 
• a spoonful of yeast (about 1 tblsp) 
• sugar (to taste) 
• a few tblsp of lard, enough to coat a pan 

Directions

Cornbread Paste

1. Rub the butter into the corn meal. 
2. Make it a batter by mixing in the eggs and milk. 
3. Add the yeast. 

Couche Couche

1. Make a paste as you make for corn bread by the above receipt. 
2. Sweeten it with sugar. 
3. Grease a pot with lard instead of putting it in a pan, and as the paste cooks to the side of the pot, you scrape it off with a spoon. 
4. Do that five or six times, until all your paste is cooked. 

It is delicious for breakfast with coffee. The Southern children are very fond of it with milk.

Source — Cooking in Old Creole Days

Prepared by Devon Dollahon

 Louisiana Anthology

July 20, 2017