Creme a La Celestine

Ingredients: 

• Six eggs yolks, 
• One egg white,
• One pound of Menier chocolate,
• Two cufuls of sugar,
• One quart of cream,
• One pint of milk,
• Vanilla 

Directions:

1. Beat the egg yolks, egg white, and sugar together until firm.
2. Add the cream, stirring slowly until well mixed.
3. Boil the milk.
4. Add the chocolate to the boiling milk, and mix well.
5. Add the chocolate and milk to the eggs, sugar, ect. 
6. Stir gently and strain.
7. Allow to cool, and then freeze. 

Source — Cooking in Old Creole Days

Prepared by Marlie Giardina
Louisiana Anthology
June 1, 2018

Soup Without Meat

Ingredients:

• Four or five cucumbers, according to size,
• Three cupfuls of lettuce cut in shreds,
• Two sprigs of mint,
• A little parsley,
• Two or three small onions (all shredded),
• One pint of young peas,
• A quarter pound of butter,
• Salt,
• Cayenne pepper
• One pint of old peas 

Directions:

1. Pare and cut the cucumbers into small, square pieces. 
2. Add the lettuce, mint, parsley,onions, and young peas.
3. Put all the herbs in a stewpan with the butter, salt, and cayenne pepper.
4. Stew gently for an hour.
5. Boil the old peas in a full quart of water.
6. Run through a sieve, when quite soft, with a wooden spoon.
7. Add the old peas and the water they were boiled in to the stewed herbs.
8. Stew together for a full half hour. 
9. Serve immediately.

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Soup Without Meat

Ingredients:

• Four or five cucumbers, according to size,
• Three cupfuls of lettuce cut in shreds,
• Two sprigs of mint,
• A little parsley,
• Two or three small onions (all shredded),
• One pint of young peas,
• A quarter pound of butter,
• Salt,
• Cayenne pepper
• One pint of old peas 

Directions:

1. Pare and cut the cucumbers into small, square pieces. 
2. Add the lettuce, mint, parsley,onions, and young peas.
3. Put all the herbs in a stewpan with the butter, salt, and cayenne pepper.
4. Stew gently for an hour.
5. Boil the old peas in a full quart of water.
6. Run through a sieve, when quite soft, with a wooden spoon.
7. Add the old peas and the water they were boiled in to the stewed herbs.
8. Stew together for a full half hour. 
9. Serve immediately.

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Creme a La Celestine

Ingredients: 

• Six eggs yolks, 
• One egg white,
• One pound of Menier chocolate,
• Two cufuls of sugar,
• One quart of cream,
• One pint of milk,
• Vanilla 

Directions:

1. Beat the egg yolks, egg white, and sugar together until firm.
2. Add the cream, stirring slowly until well mixed.
3. Boil the milk.
4. Add the chocolate to the boiling milk, and mix well.
5. Add the chocolate and milk to the eggs, sugar, ect. 
6. Stir gently and strain.
7. Allow to cool, and then freeze. 

Source — Cooking in Old Creole Days

Prepared by Marlie Giardina
Louisiana Anthology
June 1, 2018

Sauce Bordelaise

Ingredients:

• One tablespoon of finely chopped shallots (small green onions),
• Two tablespoonfuls of bruised cloves,
• Two pieces of garlic, 
• A little butter, 
• Two glasses of claret wine,
• One pint of Spanish sauce,
• A pinch of red pepper,
• Lemon juice,
• Chopped parsley,
• Four ounces of beef marrow cut in rounds

Directions:

1. Put the shallots, cloves, garlic, and a little butter into a pan and fry a little.
2. Add the wine, Spanish sauce, and red pepper.
3. Reduce to the consistency of a sauce.
4. Finish off with lemon juice, parsley, and beef marrow, and hardly heat the mixture in salted boiling water.
5. Use immediately.

— Delmonico

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Sauce Bordelaise

Ingredients:

• One tablespoon of finely chopped shallots (small green onions),
• Two tablespoonfuls of bruised cloves,
• Two pieces of garlic, 
• A little butter, 
• Two glasses of claret wine,
• One pint of Spanish sauce,
• A pinch of red pepper,
• Lemon juice,
• Chopped parsley,
• Four ounces of beef marrow cut in rounds

Directions:

1. Put the shallots, cloves, garlic, and a little butter into a pan and fry a little.
2. Add the wine, Spanish sauce, and red pepper.
3. Reduce to the consistency of a sauce.
4. Finish off with lemon juice, parsley, and beef marrow, and hardly heat the mixture in salted boiling water.
5. Use immediately.

— Delmonico

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Sally Lunn

Ingredients:           

• One quart of flour, 
• One teaspoonful of salt,
• One tablespoonful of sugar, 
• One heaping tablespoon of lard and butter mixed with one-third of a cake yeast (fresh yeast),
• Three eggs, well beaten

Directions:

1. Make the dough with warm water in winter and cold water in summer. It should be the consistency of light bread dough, or rather, softer.
2. Let it rise for four to five hours.
3. Touch lightly, and turn into a buttered cake mold.
4. Bake without a second kneading for forty minutes, and should then soak well. 

— Lauderdale, Virginia

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018