Sauce Bordelaise

Ingredients 

• 1 tablespoon of finely chopped green onions 
• 2 tablespoons of bruised cloves
• 2 pieces of garlic
• Butter
• 2 glasses of Claret Wine (approximately 12 oz)
• Pint of Spanish Sauce
• Pinch of red pepper 
• Lemon Juice
• Chopped parsley
• 4 oz of beef marrow cut in rounds
• Salt

Directions

1. Add tablespoon of chives, 2 tablespoons of bruised cloves, and 2 pieces of garlic into saucepan with butter; saute
2. Add the two glasses of Claret Wine, pint of Spanish sauce, and the pinch of red pepper to the saucepan 
3. Lower the heat to a simmer and let sit until its the consistency of a sauce
4. Lightly heat 4 oz of beef marrow in salted boiling water 
5. Add dash of lemon juice, chopped parsley, and and sauce to beef marrow 
6. Use directly after making  

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 3, 2018

Sauce Bordelaise

Ingredients 

• 1 tablespoon of finely chopped green onions 
• 2 tablespoons of bruised cloves
• 2 pieces of garlic
• Butter
• 2 glasses of Claret Wine (approximately 12 oz)
• Pint of Spanish Sauce
• Pinch of red pepper 
• Lemon Juice
• Chopped parsley
• 4 oz of beef marrow cut in rounds
• Salt

Directions

1. Add tablespoon of chives, 2 tablespoons of bruised cloves, and 2 pieces of garlic into saucepan with butter; saute
2. Add the two glasses of Claret Wine, pint of Spanish sauce, and the pinch of red pepper to the saucepan 
3. Lower the heat to a simmer and let sit until its the consistency of a sauce
4. Lightly heat 4 oz of beef marrow in salted boiling water 
5. Add dash of lemon juice, chopped parsley, and and sauce to beef marrow 
6. Use directly after making  

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 3, 2018

Corn Pudding

Ingredients

• 6 ears of corn
• Spoonful of sugar
• Pinch of salt
• Spoonful of cream
• 4 eggs
• Butter

Directions

1. Grate the corn off of the cob
2. Boil the corn in a pot
3. Beat the 4 eggs thoroughly
4. Mix boiled corn, beaten eggs, sugar, salt, and cream
5. Butter the desired dish and put the mix in it 
6. Bake the dish for 30 minutes at a lower heat 

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Corn Pudding

Ingredients

• 6 ears of corn
• Spoonful of sugar
• Pinch of salt
• Spoonful of cream
• 4 eggs
• Butter

Directions

1. Grate the corn off of the cob
2. Boil the corn in a pot
3. Beat the 4 eggs thoroughly
4. Mix boiled corn, beaten eggs, sugar, salt, and cream
5. Butter the desired dish and put the mix in it 
6. Bake the dish for 30 minutes at a lower heat 

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Loaf of Gingerbread

Ingredients

• 1 cup of butter 
• 1 cup of brown sugar
• 4 eggs
• 1 cup of sour cream 
• 1 cup molasses
• 2 teaspoons of baking soda
• Warm water 
• 4 cups of flour
• 1 teaspoon of sat
• 1 teaspoon of yellow ginger

Directions

1. Beat cup of butter until creamy in a mixing bowl
2. Add cup of brown sugar to butter and beat until properly mixed
3. Separate whites of the eggs from the yolks for all four eggs
4. Beat whites and yolks separately in mixing bowls; beat whites until foamy
5. Add eggs to butter and brown sugar mix; stir them together until mixed
6. Dissolve 2 teaspoons of baking in small amount of warm water; add it to cup of sour cream and mix them together
7. Add sour cream and dissolved baking soda mix to cup of molasses
8. Add sour cream and molasses mix to the brown sugar, egg, and butter mix
9. Add 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of yellow ginger; stir until mixed
10. Be sure to stir the batter quickly and lightly
11. Bake the batter for 30 minutes at a medium heat

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren
Louisiana Anthology

June 3, 2018

Loaf of Gingerbread

Ingredients

• 1 cup of butter 
• 1 cup of brown sugar
• 4 eggs
• 1 cup of sour cream 
• 1 cup molasses
• 2 teaspoons of baking soda
• Warm water 
• 4 cups of flour
• 1 teaspoon of sat
• 1 teaspoon of yellow ginger

Directions

1. Beat cup of butter until creamy in a mixing bowl
2. Add cup of brown sugar to butter and beat until properly mixed
3. Separate whites of the eggs from the yolks for all four eggs
4. Beat whites and yolks separately in mixing bowls; beat whites until foamy
5. Add eggs to butter and brown sugar mix; stir them together until mixed
6. Dissolve 2 teaspoons of baking in small amount of warm water; add it to cup of sour cream and mix them together
7. Add sour cream and dissolved baking soda mix to cup of molasses
8. Add sour cream and molasses mix to the brown sugar, egg, and butter mix
9. Add 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of yellow ginger; stir until mixed
10. Be sure to stir the batter quickly and lightly
11. Bake the batter for 30 minutes at a medium heat

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren
Louisiana Anthology

June 3, 2018

Stuffed Macaroni

Ingredients

• Chicken
• 3 eggs
• Pepper
• Cinnamon
• Salt
• Cup of parmesan cheese

Directions

1. Boil a chicken until it separates from the bones; save the broth.
2. Pound the meat.
3. Add one whole egg and two egg yolks.
4. Add in the salt, pepper, and cinnamon for taste and then the cup of parmesan cheese.
5. After the ingredients are mixed well, stuff the macaroni and put it in the boil of broth in which the chicken was boiled.

Source — The Creole Cookery Book.

Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018