Sauce for Veal Balls

Ingredients 

• Medium sized beef kidney 
• Onion 
• Butter 
• Flour 
• Liquor 
• Toast 

Directions 

1. Put beef kidney on stove in cold water
2. Chop and add onion 
3. Let simmer, until tender
4. Cut Kidney in thin slices 
5. Add a piece of butter to a frying pan and allow to melt 
6. Shake flour into frying pan 
7. Allow butter and flour to brown 
8. Then, add some liquor to mixture 
9. Serve Kidney stew on toast 

Source — Cooking in Old Creole Day

Prepared  by Danielle E. Vasquez

Louisiana Anthology

June 3, 2018

Sauce for Veal Balls

Ingredients 

• Medium sized beef kidney 
• Onion 
• Butter 
• Flour 
• Liquor 
• Toast 

Directions 

1. Put beef kidney on stove in cold water
2. Chop and add onion 
3. Let simmer, until tender
4. Cut Kidney in thin slices 
5. Add a piece of butter to a frying pan and allow to melt 
6. Shake flour into frying pan 
7. Allow butter and flour to brown 
8. Then, add some liquor to mixture 
9. Serve Kidney stew on toast 

Source — Cooking in Old Creole Day

Prepared  by Danielle E. Vasquez

Louisiana Anthology

June 3, 2018

Plain Rice Pudding

Ingredients

• One and a half quarts of milk
• One-half cupful of rice
• Three-fourths of a cupful of sugar
• Dessert spoonful of butter

Directions

1. Wash your rice well.
2. Put as much milk as the dish you wish to bake your pudding in will hold, together with the rice.
3. Allow it to boil.
4. As the milk cooks away, keep adding more until all is used
5. Add sugar and butter
6. Bake until brown.
7. When your pudding is baking and the crust forms, skim it off each time for five or six times before allowing it to finally form and remain.

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Plain Rice Pudding

Ingredients

• One and a half quarts of milk
• One-half cupful of rice
• Three-fourths of a cupful of sugar
• Dessert spoonful of butter

Rolls

Ingredients

• One quart of flour
• One spoonful of lard
• One pinch of salt
• Water as needed

Directions

1. Combine all ingredients to create a paste.
2. Allow mixture to sit overnight.
3. Bake in buttered pans the next morning.

Source — Cooking in Old Creole Days.

Prepared by Connor Costello

Louisiana Anthology

July 22, 2017

Rolls

Ingredients

• One quart of flour
• One spoonful of lard
• One pinch of salt
• Water as needed

Muffins

Ingredients

• One cup of hominy
• One teaspoon of butter
• One cup of wheat 
• One tablespoon of sugar
• One half-teaspoon of salt
• One egg
• One teaspoon of baking powder
• Sweet milk as needed.

Directions

1. Combine all ingredients into a bowl to form a smooth paste.
2. Put a spoonful of the mixture into a buttered mold.
3. Bake until done.

Source — Cooking in Old Creole Days.

Prepared by Connor Costello

Louisiana Anthology
July 22, 2017