Pickled Peaches

Ingredients

• Peaches (as much as you would like)
• Lye
• Salt
• Water
• String vinegar
• Mace
• Cloves
• Horseradish
• White mustard seed
• Tumeric (optional)

Directions

1. Wash peaches in a weak lye water solution.
2. Rub peaches with a coarse cloth to remove fur and place in strong water solution for 7 to 8 days.
3. Wipe peaches dry, then place peaches into jars and cover with strong vinegar.
4. Place mace cloves, horseradish, white mustard seed, and turmeric into the jar.

Source — Creole Cookery

Prepared by Juan Chavez

Louisiana Anthology

July 18, 2019

Pickled Peaches

Ingredients

• Peaches (as much as you would like)
• Lye
• Salt
• Water
• String vinegar
• Mace
• Cloves
• Horseradish
• White mustard seed
• Tumeric (optional)

Directions

1. Wash peaches in a weak lye water solution.
2. Rub peaches with a coarse cloth to remove fur and place in strong water solution for 7 to 8 days.
3. Wipe peaches dry, then place peaches into jars and cover with strong vinegar.
4. Place mace cloves, horseradish, white mustard seed, and turmeric into the jar.

Source — Creole Cookery

Prepared by Juan Chavez

Louisiana Anthology

July 18, 2019

Broiled Chickens

Ingredients

• 2 whole chickens
• 1 tablespoon of salt and pepper
• 5 egg yolks
• 2 cups of bread crumbs
• 2 tablespoons of butter

Directions

1. Split the chickens down the back.
2. Clear out the insides and season with salt and pepper.
3. Beat egg yolks.
4. Dip the chickens into the egg yolks and bread crumbs.
5. Place chickens on a gridiron and broil for 20 minutes.
6. Add butter before taking them out of the fire.

Source — Creole Cookery Book
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Broiled Chickens

Ingredients

• 2 whole chickens
• 1 tablespoon of salt and pepper
• 5 egg yolks
• 2 cups of bread crumbs
• 2 tablespoons of butter

Directions

1. Split the chickens down the back.
2. Clear out the insides and season with salt and pepper.
3. Beat egg yolks.
4. Dip the chickens into the egg yolks and bread crumbs.
5. Place chickens on a gridiron and broil for 20 minutes.
6. Add butter before taking them out of the fire.

Source — Creole Cookery Book
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Flounders Saute

Ingredients

• Flounder
• 2 eggs
• 6 tbsp olive oil

Directions

1. Clean and trim fish.
2. Beat eggs and dip fish into eggs.
3. Put 6 tbsp of olive oil in pan and heat.
4. Once oil is hot cook fish on one side for 5 min.
5. After 5 min flip fish and repeat.

Source — Creole Cookery Book

Prepared by Brandon Regira

Louisiana Anthology

July 18, 2019

Flounders Saute

Ingredients

• Flounder
• 2 eggs
• 6 tbsp olive oil

Directions

1. Clean and trim fish.
2. Beat eggs and dip fish into eggs.
3. Put 6 tbsp of olive oil in pan and heat.
4. Once oil is hot cook fish on one side for 5 min.
5. After 5 min flip fish and repeat.

Source — Creole Cookery Book

Prepared by Brandon Regira

Louisiana Anthology

July 18, 2019

Fried Cod Fish

Ingredients

• Fresh cod
• 2 cups breadcrumbs
• 1 egg yolk 
• salt
• pepper

Directions

1. Cut cod into 1 inch thick slices.
2. Salt and pepper the fish.
3. Beat the egg yolk well.
4. Dip each slice into the egg yolk.
5. Dip into the breadcrumbs after the egg yolk.
6. Prepare boiling lard/oil to lay them into and fry to nice brown.
7. Drain off excess fat and serve hot.

Source — Creole Cookery Book

Prepared by Brandon Regira

Louisiana Anthology

July 18, 2019