Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Macaroni in a Mould

Ingredients

• 1 pack of elbow pasta
• Choice of meat, raw or cooked
• Choice of sweet hearb(s)
• 1 stick of butter
• Pepper
• 1 eschalot onion
• 2 eggs
• Progresso White Clam Sauce

Directions

1. Boil elbow pasta until tender
2. Line mould with pasta
3. Make a mince (grind or mix) of any kind of meat, raw or cooked
4. Chop eschalot onion
5. Beat 2 eggs
6. Melt butter
7. Season pasta and meat with herbs, butter, pepper, chopped eschalot, and eggs
8. Fill mould with ingredients and boil for 20 minutes
9. Serve with Progresso White Clam Sauce

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Macaroni in a Mould

Ingredients

• 1 pack of elbow pasta
• Choice of meat, raw or cooked
• Choice of sweet hearb(s)
• 1 stick of butter
• Pepper
• 1 eschalot onion
• 2 eggs
• Progresso White Clam Sauce

Directions

1. Boil elbow pasta until tender
2. Line mould with pasta
3. Make a mince (grind or mix) of any kind of meat, raw or cooked
4. Chop eschalot onion
5. Beat 2 eggs
6. Melt butter
7. Season pasta and meat with herbs, butter, pepper, chopped eschalot, and eggs
8. Fill mould with ingredients and boil for 20 minutes
9. Serve with Progresso White Clam Sauce

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (enough to soak the bread in)
• A little cream
• 3 heaping spoonfuls of brown sugar
• 2 heaping spoonfuls of powdered cinnamon
• 2 stoned raisins

Directions

1. Soak the loaf of bread in milk for several hours
2. Add the cream, brown sugar, cinnamon, and raisins
3. Mix until evenly distributed 
4. Cook in the oven on low fire until dark brown (until it looks like an old monkey)
5. Serve with a stiff sugar and butter sauce

— Celestine Eustis

Source — La Cuisine Creole
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (enough to soak the bread in)
• A little cream
• 3 heaping spoonfuls of brown sugar
• 2 heaping spoonfuls of powdered cinnamon
• 2 stoned raisins

Directions

1. Soak the loaf of bread in milk for several hours
2. Add the cream, brown sugar, cinnamon, and raisins
3. Mix until evenly distributed 
4. Cook in the oven on low fire until dark brown (until it looks like an old monkey)
5. Serve with a stiff sugar and butter sauce

— Celestine Eustis

Source — La Cuisine Creole
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Grandmother's Chicken Pie

Ingredients

• 1 package frozen mixed veggies
• 2 boxes pie dough
• 2 cups shredded chicken
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/3 cup chopped onion
• 2/3 cup milk
• 1 diced russet potato
• 1 pinch of salt
• 1 pinch of pepper 

Directions

1. Preheat oven to 400 degrees 
2. Melt butter on stove on medium heat.
3. Saute onion; add flour after 3 minutes.
4. Add salt and pepper to stove. 
5. Remove from heat; add milk and broth.
6. Bring mixture to boil and add veggies, chicken, and potatoes.
7. Bring to simmer for 3 to 5 minutes, until thick.  
8. Line pan with pie crust and add pie filling.
9. Cover the dish with pie crust.
10. Cook for 25 to 35 minutes. 

Source —  Original Recipe
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019