Cervelles De Veau ou Mouton au Beurre Noir

Ingredients

• Liter of water
• Onion
• Parsley
• Bay leaf
• Salt
• Pepper
• 2 fresh veal brains
• Vinegar or lemon juice
• Butter

Directions

1. Mix water, onion, parsley, bay leaf, salt, and pepper. 
2. Boil for 15 minutes.
3. Add veal brains and boil for additional 20 minutes.
4. Remove from heat and drain. 
5. Place in dish with salt, pepper, and drizzle of vinegar or lemon juice.
6. In separate pan, cook butter until dark brown without burning (black butter).
7. Pour black butter over dish.
8. Sprinkle with thinly chopped parsley or fried parsley branches.
9. Serve very hot.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Cervelles De Veau ou Mouton au Beurre Noir

Ingredients

• Liter of water
• Onion
• Parsley
• Bay leaf
• Salt
• Pepper
• 2 fresh veal brains
• Vinegar or lemon juice
• Butter

Directions

1. Mix water, onion, parsley, bay leaf, salt, and pepper. 
2. Boil for 15 minutes.
3. Add veal brains and boil for additional 20 minutes.
4. Remove from heat and drain. 
5. Place in dish with salt, pepper, and drizzle of vinegar or lemon juice.
6. In separate pan, cook butter until dark brown without burning (black butter).
7. Pour black butter over dish.
8. Sprinkle with thinly chopped parsley or fried parsley branches.
9. Serve very hot.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Tea Cakes

Ingredients

• 3 cups of sugar,
• 3 eggs, 
• 1 cup of milk, 
• 1 cup of butter,
• 2 cups of flour,
• Teaspoon of soda

Directions

1. Roll out, and bake in small cakes

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Tea Cakes

Ingredients

• 3 cups of sugar,
• 3 eggs, 
• 1 cup of milk, 
• 1 cup of butter,
• 2 cups of flour,
• Teaspoon of soda

Directions

1. Roll out, and bake in small cakes

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Stewed Venison

Ingredients

• Venison
• Butter
• Pepper
• Mustard
• Salt
• Cayenne pepper
• Claret wine
• Currant jelly

Directions

1. Prepare your chafing dish.
2. Slice the venison in the proper thickness and between slices put bits of butter, pepper, mustard, salt, cayenne pepper and claret wine.
3. Let stew for about 15-20 minutes.
4. Use currant jelly to make the venison sweet. 

Source — The Creole Cookery Book.
Prepared by Madalyn Bell
Louisiana Anthology
June 3, 2018

Stewed Venison

Ingredients

• Venison
• Butter
• Pepper
• Mustard
• Salt
• Cayenne pepper
• Claret wine
• Currant jelly

Directions

1. Prepare your chafing dish.
2. Slice the venison in the proper thickness and between slices put bits of butter, pepper, mustard, salt, cayenne pepper and claret wine.
3. Let stew for about 15-20 minutes.
4. Use currant jelly to make the venison sweet. 

Source — The Creole Cookery Book.
Prepared by Madalyn Bell
Louisiana Anthology
June 3, 2018

Fried Chicken

Ingredients

• Chicken
• Cold water
• Salt
• Pepper
• Flour
• Lard
• 1 cup of cream
• Ground mace
• Parsley

Directions

1. Cut up the chicken and lay in a pan of cold water.
2. Wipe the chicken dry and season it with salt and pepper.
3. Cover the chicken with flour.
4. Fry them in the lard until golden brown.
5. Skim the gravy in which the chickens have been fried.
6. Mix it with a cup of cream.
7. Season with salt, pepper, mace and sprinkle with parsley.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018