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

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

Gumbo Filé

Ingredients

• A fowl
• One onion
• White meat of chicken
• 31/2 quarts of cold water
• A quart or more of oysters
• Salt
• Cayenne pepper
• White pepper
• Powdered filet 

Directions

1. Disjoint and cut up a fowl
2. Fry in a pan with onion cut up
3. Put in a soup pot knuckle of veal
4. Fried fowl covered in 31/2 quarts of cold water
5. Let simmer on back of range about six ours
6. Strain soup and skim off all grease
7. Cut up white meat of chicken 
8. Put chicken in stock with a quart or more of oysters
9. Add salt, cayenne pepper, white pepper
10. When at boiling, sprinkle or sift in powdered filet enough to thicken it

— Mrs. Eugenia Phillips

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

Gumbo Filé

Ingredients

• A fowl
• One onion
• White meat of chicken
• 31/2 quarts of cold water
• A quart or more of oysters
• Salt
• Cayenne pepper
• White pepper
• Powdered filet 

Directions

1. Disjoint and cut up a fowl
2. Fry in a pan with onion cut up
3. Put in a soup pot knuckle of veal
4. Fried fowl covered in 31/2 quarts of cold water
5. Let simmer on back of range about six ours
6. Strain soup and skim off all grease
7. Cut up white meat of chicken 
8. Put chicken in stock with a quart or more of oysters
9. Add salt, cayenne pepper, white pepper
10. When at boiling, sprinkle or sift in powdered filet enough to thicken it

— Mrs. Eugenia Phillips

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

Lucchetti — Fried

Ingredients

• Lucchetti
• Salt
• Flour
• Frying oil
• Powdered sugar

Directions

1. Cut in strips, rather flat, like potatoes, for frying crisply a la francaise
2. Leave for two or three hours, on a paper towel, after sprinkling salt on them to expel the moisture.
3. Dip them into flour
4. Fry quickly until brown
5. Sprinkle powdered sugar on them before serving

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

Lucchetti — Fried

Ingredients

• Lucchetti
• Salt
• Flour
• Frying oil
• Powdered sugar

Directions

1. Cut in strips, rather flat, like potatoes, for frying crisply a la francaise
2. Leave for two or three hours, on a paper towel, after sprinkling salt on them to expel the moisture.
3. Dip them into flour
4. Fry quickly until brown
5. Sprinkle powdered sugar on them before serving

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

Terrapin Stew

Ingredients

• Terrapin
• Bacon
• One or two onions
• Pepper
• Butter
• Two or three hard boiled eggs
• Wine

Directions

1. Boil your terrapin soft
2. Put in a small piece of bacon, one or two onions, pepper, and butter.
3. Chop fine two or three hard boiled eggs
4. Mix all together
5. Add a little wine

— "Uncle John."

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