Partridge A La "Uncle John"

Ingredients

• 6 or 8 partridges or small quails
• Lard
• Flour
• 3 tablespoons of raw tomato
• 1/2 cup of meat juice
• Onion
• Salt
• Pepper

Directions

1. Place lard and light sprinkle of flour into small pan.
2. Brown partridges or small quails.
3. Add raw tomato, meat juice, onion, salt, and pepper. 
4. Cover and simmer for 1 hour.
5. Occasionally baste with gravy.
6. Serve with hot rice. 

— "Uncle John"

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Partridge A La "Uncle John"

Ingredients

• 6 or 8 partridges or small quails
• Lard
• Flour
• 3 tablespoons of raw tomato
• 1/2 cup of meat juice
• Onion
• Salt
• Pepper

Directions

1. Place lard and light sprinkle of flour into small pan.
2. Brown partridges or small quails.
3. Add raw tomato, meat juice, onion, salt, and pepper. 
4. Cover and simmer for 1 hour.
5. Occasionally baste with gravy.
6. Serve with hot rice. 

— "Uncle John"

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Globe Artichokes

Ingredients

• Artichokes
• Sauce vinaigrette or white sauce
• Veal
• Chicken 
• Ham
• Salt

Directions

1. Boil artichokes in salt water with the leaves downward.
2. Chop up veal, chicken, and ham.
3. Simmer together for 30 minutes.
4. Add 1 to 2 spoonfuls of soup for gravy.
5. Remove inside leaves of artichokes and stuff with mixture.
6. Serve hot or cold with sauce vinaigrette or white sauce.

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Sauce A La Newburg, for Lobster

Ingredients

• 1/4 lb. of melted butter
• Whiskey glass of sherry wine
• 2 egg yolks
• Salt and pepper to taste
• Lemon juice
• 1/2 cup of sweet cream
• 1/2 tsp. of cornstarch

Directions

1. Mix together melted butter, sherry wine, egg yolks, lemon juice, and sweet cream.
2. Add salt and pepper to taste. 
3. Add cornstarch and mix well.
4. Stir together well over fire without allowing to burn.

— Marshall Thomas

Source — Cooking in Ole Creole Days 

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Sauce A La Newburg, for Lobster

Ingredients

• 1/4 lb. of melted butter
• Whiskey glass of sherry wine
• 2 egg yolks
• Salt and pepper to taste
• Lemon juice
• 1/2 cup of sweet cream
• 1/2 tsp. of cornstarch

Directions

1. Mix together melted butter, sherry wine, egg yolks, lemon juice, and sweet cream.
2. Add salt and pepper to taste. 
3. Add cornstarch and mix well.
4. Stir together well over fire without allowing to burn.

— Marshall Thomas

Source — Cooking in Ole Creole Days 

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Globe Artichokes

Ingredients

• Artichokes
• Sauce vinaigrette or white sauce
• Veal
• Chicken 
• Ham
• Salt

Directions

1. Boil artichokes in salt water with the leaves downward.
2. Chop up veal, chicken, and ham.
3. Simmer together for 30 minutes.
4. Add 1 to 2 spoonfuls of soup for gravy.
5. Remove inside leaves of artichokes and stuff with mixture.
6. Serve hot or cold with sauce vinaigrette or white sauce.

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Coconut Cream

Ingredients

• Four egg whites
• Three pints of milk
• One grated coconut

Directions

1. Beat the egg whites to a stiff froth
2. Boil the milk down to a quart
3. Pour this on the eggs
4. Stir this very slowly
5. Sweeten the mixture to the taste
6. Let the mixture cool
7. Grate the coconut in the cooled mixture
8. Freeze the mixture.

Source — Cooking in Old Creole Days
Louisiana Anthology
Prepared by Laura McFatter
June 4, 2018