Soft Custard

Ingredients

• Same proportions (as "Hard Custard" ) 
• 9 eggs, seven yolks and two whites 
• Milk 

Directions

1. Add eggs to warm milk
2. Put mixture on a slow fire
3. Stir continuously for five or ten minutes
4. Do not burn 

—  Leonie Penin

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Soft Custard

Ingredients

• Same proportions (as "Hard Custard" ) 
• 9 eggs, seven yolks and two whites 
• Milk 

Directions

1. Add eggs to warm milk
2. Put mixture on a slow fire
3. Stir continuously for five or ten minutes
4. Do not burn 

—  Leonie Penin

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

New Orleans Veal Balls

Ingredients

• One pound of young veal
• Salt
• Pepper
• Thyme
• Onion Juice
• Butter   

Direction

1. Chop fine a pound of young veal
2. Season with salt, pepper, thyme, and onion juice
3. Roll into balls
4. Brown in a sauce pan with butter for one hour 

—  Josephs Nicaud

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

                                                               

New Orleans Veal Balls

Ingredients

• One pound of young veal
• Salt
• Pepper
• Thyme
• Onion Juice
• Butter   

Direction

1. Chop fine a pound of young veal
2. Season with salt, pepper, thyme, and onion juice
3. Roll into balls
4. Brown in a sauce pan with butter for one hour 

—  Josephs Nicaud

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

                                                               

Corn Soup

Ingredients

• Pork and seasonings for taste
• Six young corn ears
• Six quarts of water

Directions

1. Cut the ears of corn across into pot of water (2 ears to a pint; 6 quarts will make a good tureen of soup).
2. Put a piece of pork and seasoning in for taste or add vegetables if you would like.
3. Boil for 3 hours.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Corn Soup

Ingredients

• Pork and seasonings for taste
• Six young corn ears
• Six quarts of water

Directions

1. Cut the ears of corn across into pot of water (2 ears to a pint; 6 quarts will make a good tureen of soup).
2. Put a piece of pork and seasoning in for taste or add vegetables if you would like.
3. Boil for 3 hours.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Kidney Stew

Ingredient

• Medium sized beef kidney
• One onion
• Piece of butter
• Pinch of flour

Directions

1. Place beef kidney on fire with an onion inn cold water
2. Let it simmer until tender
3. Cut in thin slices
4. Put the butter in frying pan
5. Add a pinch of flour
6. Let this brown
7. Add some of the liquor the beef kidney was cooked in to the frying pan
8. Serve on toast
9. Veal kidney does not require a long time to cook and should be prepared in the same way.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 5, 2018