Creme D'Orge

Ingredients

• One pound of lean veal,
• One pound of lean beef,
• Two ounces of pearl barley

Directions

1. Put the ingredients into a quart of cold water
2. Boil the ingredients down to a pint
3. Rub all through a seive
4. Melt a spoonful of this strengthening jelly when required.

Source — Cooking in Old Creole Days.

Prepared by Laura McFatter

Louisiana Anthology

June 4, 2018

Creme D'Orge

Ingredients

• One pound of lean veal,
• One pound of lean beef,
• Two ounces of pearl barley

Directions

1. Put the ingredients into a quart of cold water
2. Boil the ingredients down to a pint
3. Rub all through a seive
4. Melt a spoonful of this strengthening jelly when required.

Source — Cooking in Old Creole Days.

Prepared by Laura McFatter

Louisiana Anthology

June 4, 2018

Un Pudding De Mais (Corn Pudding)

Ingredients

• 5 ears of corn
• Spoonful of sugar
• Pinch of salt
• Large spoonful of cream
• 4 eggs

Directions

1. Boil corn. 
2. Grate corn into bowl.
3. Separate egg yolks and egg whites.
4. Add sugar, salt, cream, and egg yolks to bowl.
5. Beat egg whites and add to bowl.
6. Mix well and pour into buttered dish.
7. Place in oven for 30 minutes.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Un Pudding De Mais (Corn Pudding)

Ingredients

• 5 ears of corn
• Spoonful of sugar
• Pinch of salt
• Large spoonful of cream
• 4 eggs

Directions

1. Boil corn. 
2. Grate corn into bowl.
3. Separate egg yolks and egg whites.
4. Add sugar, salt, cream, and egg yolks to bowl.
5. Beat egg whites and add to bowl.
6. Mix well and pour into buttered dish.
7. Place in oven for 30 minutes.  

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

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