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

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

Celery Sauce

Ingredients

• One bunch of celery
• Water
• Pint of milk
• Tbsp butter
• Flour
• Salt

Directions

1. Mash the bunch of celery.
2. Boil the celery until soft.
3. Cut the celery sticks into two inch sections.
4. Begin making a sauce with the pint of milk, tbsp of butter, flour and salt.
5. Add in the celery.
6. Let the mixture boil once, and serve hot.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Celery Sauce

Ingredients

• One bunch of celery
• Water
• Pint of milk
• Tbsp butter
• Flour
• Salt

Directions

1. Mash the bunch of celery.
2. Boil the celery until soft.
3. Cut the celery sticks into two inch sections.
4. Begin making a sauce with the pint of milk, tbsp of butter, flour and salt.
5. Add in the celery.
6. Let the mixture boil once, and serve hot.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Rice Bread

Ingredients

• 2 lbs of flour,
• 2 teaspoon of salt,
• 2 of yeast,
• Milk or water

Directions

1. Boil 6 ounces of rice in a quart of water till dry and soft; put it into 2 lbs of flour.
2. Mix it well.
3. Add 2 teaspoonfuls of salt, 2 of yeast and enough milk or water to make it a proper consistency.
4. Bake it in moulds, when well risen.

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Rice Bread

Ingredients

• 2 lbs of flour,
• 2 teaspoon of salt,
• 2 of yeast,
• Milk or water

Directions

1. Boil 6 ounces of rice in a quart of water till dry and soft; put it into 2 lbs of flour.
2. Mix it well.
3. Add 2 teaspoonfuls of salt, 2 of yeast and enough milk or water to make it a proper consistency.
4. Bake it in moulds, when well risen.

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

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