Baked Redfish 25

Ingredients

• 1 Redfish
• 1 stick of butter
• Parsley
• 1 Onion
• Allspice
• Pepper 
• Salt
• Flour

Directions

1. Clean the fish well with fresh cool water. 
2. Take off the fins and tail of the fish.
3. Cut the fish into 4 to 5 parts.
4. Lay 1 piece of fish in a deep dish with some butter.
5. Chop the onion and parsley into very fine pieces and mix with allspice.
6. Lay a thin layer of the pieces over the fish.
7. Flour a second piece of fish and season with salt and pepper. 
8. Layer the fish until the dish is full.
9. Bake for 1 hour. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux
Louisiana Anthology

June 5, 2019

Baked Redfish 25

Ingredients

• 1 Redfish
• 1 stick of butter
• Parsley
• 1 Onion
• Allspice
• Pepper 
• Salt
• Flour

Directions

1. Clean the fish well with fresh cool water. 
2. Take off the fins and tail of the fish.
3. Cut the fish into 4 to 5 parts.
4. Lay 1 piece of fish in a deep dish with some butter.
5. Chop the onion and parsley into very fine pieces and mix with allspice.
6. Lay a thin layer of the pieces over the fish.
7. Flour a second piece of fish and season with salt and pepper. 
8. Layer the fish until the dish is full.
9. Bake for 1 hour. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux
Louisiana Anthology

June 5, 2019

Sauce Piquante 28

Ingredients

• Pint of vinegar 
• Pinch of pepper
• Pinch of thyme 
• Salt
• 5 tablespoons of broth

Directions

1. Mix a pint of vinegar with a pinch of thyme and a pinch of pepper in a stew pan.
2. Bring the mixture to a boil.
3. Boil away half of the mixture.
4. Add 5 tablespoons of broth to the mixture.
5. Bring to a boil again and mix in salt to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Sauce Piquante 28

Ingredients

• Pint of vinegar 
• Pinch of pepper
• Pinch of thyme 
• Salt
• 5 tablespoons of broth

Directions

1. Mix a pint of vinegar with a pinch of thyme and a pinch of pepper in a stew pan.
2. Bring the mixture to a boil.
3. Boil away half of the mixture.
4. Add 5 tablespoons of broth to the mixture.
5. Bring to a boil again and mix in salt to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Fried Oysters 16

Ingredients

• 100 Oysters
• 4 eggs
• Bread crumbs 
• Salt to taste 
• Mace to taste
• Butter

Directions

1. Dry the oysters in a coarse towel.
2. Take the yolk of the 4 eggs and beat very lightly.
3. Mix in salt and mace to egg yolks.
4. Dip the oysters in the mixture. 
5. Bring butter to a boil in pan.
6. Fry oyster until light brown and serve hot. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Fried Oysters 16

Ingredients

• 100 Oysters
• 4 eggs
• Bread crumbs 
• Salt to taste 
• Mace to taste
• Butter

Directions

1. Dry the oysters in a coarse towel.
2. Take the yolk of the 4 eggs and beat very lightly.
3. Mix in salt and mace to egg yolks.
4. Dip the oysters in the mixture. 
5. Bring butter to a boil in pan.
6. Fry oyster until light brown and serve hot. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Pea Soup 5

Ingredients

• 2 quarts of spilt peas
• 2 gallons of water 
• 1 handful of parsley
• A little cayenne pepper
• Salt to taste
• Celery seed to taste
• 1 stick of butter 

Directions

1. Soak the 2 quarts of peas in 2 gallons of water the night before serving. 
2. Add spices to taste. 
3. Bring the peas to a boil before serving.
4. After coming to a boil pass through a sieve. 
5. Add 1 stick of butter and serve.

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019