To Dress a Goose

Ingredients

• 2 eggs
• 2 pints of cold water
• Flour
• Salt
• Pepper
• 2 large onions
• Sage
• Garlic cloves
• 2 tbsp of finely chopped thyme
• 1 tbsp of lard
• 1 tbsp of butter
• 1 slice of fat bacon
• 1 goose

Directions

1. Beat 2 eggs very light
2. Add 1 pint of cold water 
3. Stir in flour until the batter becomes stiff
4. Add salt and pepper to tase
5. Add 2 onions, sage, cloves, and 2 tbsp of thyme and stir
6. Put lard and butter into a pan, and add batter once it starts to boil
7. Pour batter into an oven-safe dish and add a goose
8. Place slice of bake on top and put dish into the oven
9. Add a pint of water to the dish and baste with flour as it cooks

Source — Creole Cookery Book

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

To Dress a Goose

Ingredients

• 2 eggs
• 2 pints of cold water
• Flour
• Salt
• Pepper
• 2 large onions
• Sage
• Garlic cloves
• 2 tbsp of finely chopped thyme
• 1 tbsp of lard
• 1 tbsp of butter
• 1 slice of fat bacon
• 1 goose

Directions

1. Beat 2 eggs very light
2. Add 1 pint of cold water 
3. Stir in flour until the batter becomes stiff
4. Add salt and pepper to tase
5. Add 2 onions, sage, cloves, and 2 tbsp of thyme and stir
6. Put lard and butter into a pan, and add batter once it starts to boil
7. Pour batter into an oven-safe dish and add a goose
8. Place slice of bake on top and put dish into the oven
9. Add a pint of water to the dish and baste with flour as it cooks

Source — Creole Cookery Book

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Stewed Crabs

Ingredients

• 3-4 crabs
• White wine
• Salt
• Pepper
• Grated nutmeg
• Bread crumbs
• 2 beat egg yolks
• 1 tbsp of vinegar
• Toasted sippets

Directions

1. Pick meat out of crab body and claws thoroughly
2. Put meat into stew pan with a splash of white wine
3. Add salt, pepper, and grated nutmeg to taste and heat
4. Add bread crumbs, 2 beat egg yolks, and 1 tbsp of vinegar to pot 
5. Stir the pot well
6. Make some toasted snippets and pour in the crab stew
7. Serve hot

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Riz A La Valencienne

Ingredients

• 1 good sized fowl [chicken]
• Pre-made brown fricassee
• 1 pint of tomato sauce
• Red and green peppers
• 1 cup Carolina rice
• 2-3 tbsp olive oil
• Artichokes 
• Tureen dish

Directions

1. Let brown fricassee with fowl simmer for two hours
2. Add red and green peppers to tomato sauce
3. Mix tomato mixture with fricassee and simmer
4. Boil 1 cup of Carolina rice for five minutes
5. Add chicken then rice to a tureen dish
6. Add 2-3 tbsp of olive oil on top of dish
7. Put into moderately hot oven and watch
8. If the dish becomes dry, baste with broth but do not stir the dish
9. Artichokes may be added if desired
10. Serve in tureen dish

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Riz A La Valencienne

Ingredients

• 1 good sized fowl [chicken]
• Pre-made brown fricassee
• 1 pint of tomato sauce
• Red and green peppers
• 1 cup Carolina rice
• 2-3 tbsp olive oil
• Artichokes 
• Tureen dish

Directions

1. Let brown fricassee with fowl simmer for two hours
2. Add red and green peppers to tomato sauce
3. Mix tomato mixture with fricassee and simmer
4. Boil 1 cup of Carolina rice for five minutes
5. Add chicken then rice to a tureen dish
6. Add 2-3 tbsp of olive oil on top of dish
7. Put into moderately hot oven and watch
8. If the dish becomes dry, baste with broth but do not stir the dish
9. Artichokes may be added if desired
10. Serve in tureen dish

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Stewed Crabs

Ingredients

• 3-4 crabs
• White wine
• Salt
• Pepper
• Grated nutmeg
• Bread crumbs
• 2 beat egg yolks
• 1 tbsp of vinegar
• Toasted sippets

Directions

1. Pick meat out of crab body and claws thoroughly
2. Put meat into stew pan with a splash of white wine
3. Add salt, pepper, and grated nutmeg to taste and heat
4. Add bread crumbs, 2 beat egg yolks, and 1 tbsp of vinegar to pot 
5. Stir the pot well
6. Make some toasted snippets and pour in the crab stew
7. Serve hot

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Cream Puffs

Ingredients

• One cup of water
• Half a cup of the best butter
• One cup of sifted flour
• Five eggs, three whole and two yolks
• Half a cup of milk plus a little extra on the side
• Two tablespoons of cornstarch or fine flour
• Vanilla

Directions

Puffs

1. Put one cup of water on the fire, and when hot, melt in a half cup of the best butter.
2. Beat in one cup of sifted flour when it  boils - if lumpy, stir until perfectly smooth.
3. Set aside to cool.
4. Stir in three eggs, one at a time, without beating them.
5. Drop the batter on tins in small spoonfuls.
6. Bake for one hour in a quick oven.

Cream

1. Boil half a cup of milk.
2. Beat the yolks of two eggs very stiff.
3. Add four tablespoons of powdered sugar.
4. Pour the boiling milk on the eggs, stirring all the time.
5. Wet two tablespoons of cornstarch (or fine flour) with a little cold milk.
6. Add it to the custard and return it to the fire.
7. Stir until quite thick.
8. Flavor with vanilla when cold.
9. Lift the top of the puff with a knife and drop in the cream with a spoon.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018