Potted Veal

Ingredients

• Lard
• Onion
•  Carrots
• Pepper
• Salt
• Aromatic herbs
• A glass of White wine 
• Calf's foot
• Livers

Directions

Calf's foot

1. Cut calf foot in half and boil for several hours.
2. Remove all the bones from the foot.
3. Place in a bowl until cold.

Livers

1. Place well larded livers in stewpan.
2. Add in lard, onion, carrots, pepper, salt, herbs, a glass of white wine.
3. Let simmer for three hours.
4. Add in cold calf's foot.
5. Allow to form to a nice jelly then serve with salad.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018

Potted Veal

Ingredients

• Lard
• Onion
•  Carrots
• Pepper
• Salt
• Aromatic herbs
• A glass of White wine 
• Calf's foot
• Livers

Directions

Calf's foot

1. Cut calf foot in half and boil for several hours.
2. Remove all the bones from the foot.
3. Place in a bowl until cold.

Livers

1. Place well larded livers in stewpan.
2. Add in lard, onion, carrots, pepper, salt, herbs, a glass of white wine.
3. Let simmer for three hours.
4. Add in cold calf's foot.
5. Allow to form to a nice jelly then serve with salad.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018

Squash

Ingredients 

• Squash
• Stale bread crumbs
• milk or cream
• sugar
• salt
• pepper
• butter

Directions

1. Parboil a squash or cymling
2. Cut it in half (roundwise)
3. scrape out the inside part with a spoon and put that in a bowl
4. add to it some stale bread crumbs
5. add a little milk or cream
6. add a spoonful of sugar
7. add salt 
8. add pepper
9. add butter
10. beat all well together
11. then put for a few moments into a frying-pan on the fire
12. then put all back into the squash shell
13. sprinkle bread crumbs on top
14. put them in the oven to brown a bit

     Source — Cooking in Old Creole Days

                    Prepared by Betsy Flowers

                              Louisiana Anthology

June 4, 2018

Squash

Ingredients 

• Squash
• Stale bread crumbs
• milk or cream
• sugar
• salt
• pepper
• butter

Directions

1. Parboil a squash or cymling
2. Cut it in half (roundwise)
3. scrape out the inside part with a spoon and put that in a bowl
4. add to it some stale bread crumbs
5. add a little milk or cream
6. add a spoonful of sugar
7. add salt 
8. add pepper
9. add butter
10. beat all well together
11. then put for a few moments into a frying-pan on the fire
12. then put all back into the squash shell
13. sprinkle bread crumbs on top
14. put them in the oven to brown a bit

     Source — Cooking in Old Creole Days

                    Prepared by Betsy Flowers

                              Louisiana Anthology

June 4, 2018

Small sponge cake

Ingredients

• Eggs
• Sugar
• Flour

Directions

• Mix five eggs, one-half pound of sugar, and one-half pound of flour
• Bake

Source — Cooking in Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

Small sponge cake

Ingredients

• Eggs
• Sugar
• Flour

Directions

• Mix five eggs, one-half pound of sugar, and one-half pound of flour
• Bake

Source — Cooking in Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 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