Duck Roasted

Ingredients

• Duck
• Potatoes
• Butter
• Onions
• Parsley
• 1 cup of water
• 2 tablespoons of catsup
• Brown flour
• Lemons

Directions

1. Pick, draw and singe the duck.
2. Wash carefully and stuff the duck with potatoes, mashed with butter, onions, and parsley.
3. Put the duck over a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough.
4. Boil giblets [liver, heart, gizzard, and neck] and chop then, up finely with some of the gravy from the duck, 2 tablespoons of catsup, a lump [1-2 tablespoons] of butter, and a little brown flour.
5. Have cut lemons on side dishes or serve with brown duck sauce.

Source — La Cuisine Creole
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Duck Roasted

Ingredients

• Duck
• Potatoes
• Butter
• Onions
• Parsley
• 1 cup of water
• 2 tablespoons of catsup
• Brown flour
• Lemons

Directions

1. Pick, draw and singe the duck.
2. Wash carefully and stuff the duck with potatoes, mashed with butter, onions, and parsley.
3. Put the duck over a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough.
4. Boil giblets [liver, heart, gizzard, and neck] and chop then, up finely with some of the gravy from the duck, 2 tablespoons of catsup, a lump [1-2 tablespoons] of butter, and a little brown flour.
5. Have cut lemons on side dishes or serve with brown duck sauce.

Source — La Cuisine Creole
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Pot au Feu

Ingredients

• One pound of beef
• One cup of water
• Carrot
• Turnip
• Other greens
• Salt

Directions

1. To each 1 lb. of beef, add a cup of water.
2. Add in a carrot, a turnip, and other greens.
3. Let simmer slowly.
4. Add salt to taste.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
January 3, 2020

Pot au Feu

Ingredients

• One pound of beef
• One cup of water
• Carrot
• Turnip
• Other greens
• Salt

Directions

1. To each 1 lb. of beef, add a cup of water.
2. Add in a carrot, a turnip, and other greens.
3. Let simmer slowly.
4. Add salt to taste.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
January 3, 2020

Maryland Biscuits

Ingredients

• Flour
• Baking powder
• Salt
• Heavy cream
• Butter

Directions

1. Put a cup of flour, two teaspoons of baking powder, and a quarter of a teaspoon of salt into a bowl.
2. Work everything with a knife and add half a pint of cream.
3. Work everything until it forms a good paste.
4. Roll it up to an inch thick on a board.
5. Put in a fairly hot oven for 10 minutes.
6. Cut them in half and dip them in melted butter.
7. Put them back in the oven for 3 minutes.
8. Light and delicious, ready to serve.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Maryland Biscuits

Ingredients

• Flour
• Baking powder
• Salt
• Heavy cream
• Butter

Directions

1. Put a cup of flour, two teaspoons of baking powder, and a quarter of a teaspoon of salt into a bowl.
2. Work everything with a knife and add half a pint of cream.
3. Work everything until it forms a good paste.
4. Roll it up to an inch thick on a board.
5. Put in a fairly hot oven for 10 minutes.
6. Cut them in half and dip them in melted butter.
7. Put them back in the oven for 3 minutes.
8. Light and delicious, ready to serve.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019

Bananes

Ingredients

• Bananas
• Sugar
• Butter
• Mash Syrup

Directions

1. Peel and slice bananas.
2. Roll the bananas in sugar.
3. Fry the rolled bananas in fresh butter.
4. Or cook whole in mash syrup, like a jam or in their skin in the oven.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
December 14, 2019