Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Nepali Chicken Dumplings (Mo:mo)

Ingredients

Nepali Chicken Mo:mo

• 2 pounds of ground chicken breast and thigh 
• 1 full red onion 
• 1 bunch of scallions 
• 1 tablespoon of grated ginger 
• ½ tablespoon of grated garlic 
• 1 tablespoon of cumin powder 
• Salt to taste
• 3 tablespoons oil  
• 2 bunches of finely chopped cilantro 
• Premade dough patties for wrapping 
• Green Chili for sauce
• 1 tablespoon of sesame seed for sauce
• 2 pounds of ripe tomatoes for sauce

Directions

 For Mo:mo

• Add all the ingredients listed above in a big bowl
• Make sure to leave out the dough patties and ingredients for the sauce
• Mix it thoroughly
• Add the stuffing in a dough patty and wrap them
• Boil water in Momo steamer
• Once the water comes to a boil, add Momo on top shelf of the steamer
• Steam the Momo for at least 15 minutes and not more than 20 minutes on high heat. 

For Sauce

1. Chop tomatoes into smaller pieces.
2. Fry it in hot pan with olive oil.
3. Add cumin powder and sesame seed, garlic, ginger, green chili (if prefer hot) and salt according to your liking.
4. In about 10 minutes of cooking take it out; let it sit for 5 minutes.
5. Then grind it in a grinder.       

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019