Roast Ducks

Ingredients

• 2 whole ducks
• 4 slices of white bread
• 2 tbsp salt
• 2 tbsp pepper
• 1/2 cup butter
• 1 onion

Directions

1. Pluck both ducks clean of feathers.
2. Clean out insides of both ducks with warm water.
3. Stuff each with 2 slices of bread, 1 tbsp salt, 1 tbsp pepper, 1/4 cup butter, and 1/2 of the onion.
4. Roast over hot fire while not getting the duck too close to flame.
5. Baste frequently with more butter.
6. Roast for approximately one hour. 

Source     Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Roast Ducks

Ingredients

• 2 whole ducks
• 4 slices of white bread
• 2 tbsp salt
• 2 tbsp pepper
• 1/2 cup butter
• 1 onion

Directions

1. Pluck both ducks clean of feathers.
2. Clean out insides of both ducks with warm water.
3. Stuff each with 2 slices of bread, 1 tbsp salt, 1 tbsp pepper, 1/4 cup butter, and 1/2 of the onion.
4. Roast over hot fire while not getting the duck too close to flame.
5. Baste frequently with more butter.
6. Roast for approximately one hour. 

Source     Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Fried Lamb

Ingredients

• One loin of lamb.
• Two cups of water.
• Three tablespoons of butter.
• One lemon.
• One quarter of a can of anchovies.

Directions

1. Cut the loin of lamb into thin slices.
2. Beat the strips to tenedrize the meat.
3. Lay strips in the water to draw the blood out.
4. Fry the lamb with three tablespoons of butter on medium heat.
5. Make the sauce with butter, anchovies and the lemon.

Source      Creole Cookery Book

Prepared by:  Pearson Harbour

Louisiana Anthology

June 10, 2019

Fried Lamb

Ingredients

• One loin of lamb.
• Two cups of water.
• Three tablespoons of butter.
• One lemon.
• One quarter of a can of anchovies.

Directions

1. Cut the loin of lamb into thin slices.
2. Beat the strips to tenedrize the meat.
3. Lay strips in the water to draw the blood out.
4. Fry the lamb with three tablespoons of butter on medium heat.
5. Make the sauce with butter, anchovies and the lemon.

Source      Creole Cookery Book

Prepared by:  Pearson Harbour

Louisiana Anthology

June 10, 2019

Mimi's Chocolate Chip Cookies

Ingredients:

• Brown Sugar
• Eggs (Large or X-Large)
• Vanilla Extract
• Baking Soda
• Sugar
• Crisco
• Water
• Salt
• All-purpose Flour
• Semi-sweet Chocolate Chips

Directions:

1. Prepare all of your dry ingredients in a bowl.
2. Your dry ingredients are one cup of regular sugar, one cup of brown sugar, one teaspoon baking soda, 1/2 teaspoon of salt, and three cups of flour.
3. Mix all of your dry ingredients together gently.
4. After all of your dry ingredients are mixed, slowly begin adding the "wet."
5. These "wet" ingredients consist of 2 eggs, 2 teaspoons of vanilla extract, and 2 teaspoons of water.
6. After you have mixed the two types of ingredients add one stick of Crisco. Gently fold and mix the crisco into the cookie batter.
7. With the Crisco is completely mixed in, add the entire bag of semi-sweet chocolate chips to the dough.
8. Begin heating the oven to 350 degree Fahrenheit.
9. Spray your pan to grease it while the oven is warming up.
10. Roll cookie dough into little balls (size them however you want). 
11. Place each ball of cookie dough about two inches apart on the pan.
12. Once you are done with that and the oven is finished warming up, place the pan into the oven for about 10 minutes. 
13. Cook for less time is you like cookies extra gooey, cook for a few more minutes (2 minutes extra minutes is usually the max) if you like your cookies more firm.
14. Remove from oven when cooked to desire and let them cool on stove top.
15. Once cool, enjoy!

Source-Own Recipe

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Mimi's Chocolate Chip Cookies

Ingredients:

• Brown Sugar
• Eggs (Large or X-Large)
• Vanilla Extract
• Baking Soda
• Sugar
• Crisco
• Water
• Salt
• All-purpose Flour
• Semi-sweet Chocolate Chips

Directions:

1. Prepare all of your dry ingredients in a bowl.
2. Your dry ingredients are one cup of regular sugar, one cup of brown sugar, one teaspoon baking soda, 1/2 teaspoon of salt, and three cups of flour.
3. Mix all of your dry ingredients together gently.
4. After all of your dry ingredients are mixed, slowly begin adding the "wet."
5. These "wet" ingredients consist of 2 eggs, 2 teaspoons of vanilla extract, and 2 teaspoons of water.
6. After you have mixed the two types of ingredients add one stick of Crisco. Gently fold and mix the crisco into the cookie batter.
7. With the Crisco is completely mixed in, add the entire bag of semi-sweet chocolate chips to the dough.
8. Begin heating the oven to 350 degree Fahrenheit.
9. Spray your pan to grease it while the oven is warming up.
10. Roll cookie dough into little balls (size them however you want). 
11. Place each ball of cookie dough about two inches apart on the pan.
12. Once you are done with that and the oven is finished warming up, place the pan into the oven for about 10 minutes. 
13. Cook for less time is you like cookies extra gooey, cook for a few more minutes (2 minutes extra minutes is usually the max) if you like your cookies more firm.
14. Remove from oven when cooked to desire and let them cool on stove top.
15. Once cool, enjoy!

Source-Own Recipe

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Fancy Pudding

Ingredients:

• Milk
• French Bread
• Butter or Lard
• Eggs
• Cinnamon
• Nutmeg
• Sugar
• Wine 

Directions:

1. Slice a loaf of french bread into cubes, sizing the cubes however you want.
2. Place the sliced bread into a pan.
3. Pour 1/2 pint of milk over the bread.
4. Grab 4 eggs an gently beat them in a bowl.  Once done, add a second 1/2 pint of milk to the eggs.
5. Dip each slice of french bread into the egg/milk mixture before placing back in the pan. This part is rather messy so if you want wear gloves and/or an apron.
6. Shift about a 1/2 tablespoon cinnamon and sugar over the freshly dipped French bread.
7. Place the pan over the stove after adding a stick of butter and cook till it is boiling or the pudding is golden.
8. Serve with a saucer sprinking with sugar and nutmeg. 
9. If 21 or older, grab a glass of wine.
10. Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019