Clear Soup

Ingredients

• 5-6 lbs. lean beef
• 1 slice of ham
• 6 qt cold water
• tbsp. salt
• 1/2 cup cold water
• 2 medium-sized onions
• 2 carrots- chopped fine
• 2 nieces. of celery
• 1 bowl of ice water
• Cayenne pepper & salt to taste

Directions

1. Chop lean beed into small pieces
2. Combine beed & ham into water
3. Bring to a boil
4. Skim soup well
5. Add tbsp. salt & 1/2 cup cold water
6. Add onions, carrots, & celery
7. Boil 6-8 hours slowly until 1/2 broth is reduced
8. Strain through colander & cloth
9. Store in fried overnight until jellied
10. Remove and skim all grease off the top
11. Pour into pot and heat
12. Prepare ice water
13. Wet cloth in ice water
14. Pour broth through cloth so that the fat separates
15. Pause periodically to remove fat and rewet cloth to ensure it is cold
16. Reheat to serve
17. Add salt and cayenne to taste

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Clear Soup

Ingredients

• 5-6 lbs. lean beef
• 1 slice of ham
• 6 qt cold water
• tbsp. salt
• 1/2 cup cold water
• 2 medium-sized onions
• 2 carrots- chopped fine
• 2 nieces. of celery
• 1 bowl of ice water
• Cayenne pepper & salt to taste

Directions

1. Chop lean beed into small pieces
2. Combine beed & ham into water
3. Bring to a boil
4. Skim soup well
5. Add tbsp. salt & 1/2 cup cold water
6. Add onions, carrots, & celery
7. Boil 6-8 hours slowly until 1/2 broth is reduced
8. Strain through colander & cloth
9. Store in fried overnight until jellied
10. Remove and skim all grease off the top
11. Pour into pot and heat
12. Prepare ice water
13. Wet cloth in ice water
14. Pour broth through cloth so that the fat separates
15. Pause periodically to remove fat and rewet cloth to ensure it is cold
16. Reheat to serve
17. Add salt and cayenne to taste

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• One-half cup of olive oil
• Three-fourths cup of ranch dressing
• 1 teaspoon of vinegar
• 3 tablespoons of Worcestershire sauce
• 1 teaspoon of lemon juice
• 2 cloves of minced garlic
• One-half teaspoon of black pepper
• One cup of shredded parmesan cheese
• One-half cup of Panko breadcrumbs
• 1 teaspoon of garlic powder
• 2 tablespoons of melted butter
• Provolone cheese slices

Directions

1. Mix the olive oil, one-half cup of ranch dressing vinegar, Worcestershire sauce, lemon juice, garlic, and black pepper together into a Ziploc bag and add in the chicken. Marinate for at least one hour.
2. After marinating, preheat oven to 350 degrees.
3. Place chicken on a baking sheet and bake for 16 minutes, then turn the chicken over and bake for another 16 minutes.
4. While chicken is baking, mix one-fourth cup of ranch dressing and one-half cup of parmesan cheese in a bowl.
5. In another bowl, mix the breadcrumbs, garlic powder, one-half cup of parmesan cheese, and butter.
6. After the chicken is done baking, spread the ranch and parmesan sauce over the chicken, place a piece of provolone cheese on each slice, then spread the breadcrumb mixture over each chicken breast.
7. Broil in the oven for a few minutes, just until the cheese is melted and the breadcrumbs are slightly browned.

Source — Elizabeth McDaniel
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 16, 2019

Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• One-half cup of olive oil
• Three-fourths cup of ranch dressing
• 1 teaspoon of vinegar
• 3 tablespoons of Worcestershire sauce
• 1 teaspoon of lemon juice
• 2 cloves of minced garlic
• One-half teaspoon of black pepper
• One cup of shredded parmesan cheese
• One-half cup of Panko breadcrumbs
• 1 teaspoon of garlic powder
• 2 tablespoons of melted butter
• Provolone cheese slices

Directions

1. Mix the olive oil, one-half cup of ranch dressing vinegar, Worcestershire sauce, lemon juice, garlic, and black pepper together into a Ziploc bag and add in the chicken. Marinate for at least one hour.
2. After marinating, preheat oven to 350 degrees.
3. Place chicken on a baking sheet and bake for 16 minutes, then turn the chicken over and bake for another 16 minutes.
4. While chicken is baking, mix one-fourth cup of ranch dressing and one-half cup of parmesan cheese in a bowl.
5. In another bowl, mix the breadcrumbs, garlic powder, one-half cup of parmesan cheese, and butter.
6. After the chicken is done baking, spread the ranch and parmesan sauce over the chicken, place a piece of provolone cheese on each slice, then spread the breadcrumb mixture over each chicken breast.
7. Broil in the oven for a few minutes, just until the cheese is melted and the breadcrumbs are slightly browned.

Source — Elizabeth McDaniel
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 16, 2019

Spiced Tongue

Ingredients

• Fresh tongue
• Salt
• Sodium nitrate
• 1 tablespoon of allspice
• 1 tablespoon of cloves and nutmeg
• 1 lemon peel, grated
• 1 teaspoon of ginger
• Ditto [same as above] of thyme
• Ditto of summer savory 
• Piece of a lemon
• 1 ounce of suet
• Pepper

Directions

1. Corn [preserve with salt] a fresh tongue for 2 days, with salt and a little sodium nitrate mixed; then lay it on one side and bore holes with a steel used for knives.
2. Stuff the holes with a mixture of 1 tablespoon each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoon ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste.
3. Place in a dish and then under a heavy press for 24 hours; then add water to its own brine, and boil until it will skin, cut off its roots evenly.
4. Begin at the small end to roll; bandage very tightly; stuff paste into the middle, then boil 3 hours, and when done place under heavy press again.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Spiced Tongue

Ingredients

• Fresh tongue
• Salt
• Sodium nitrate
• 1 tablespoon of allspice
• 1 tablespoon of cloves and nutmeg
• 1 lemon peel, grated
• 1 teaspoon of ginger
• Ditto [same as above] of thyme
• Ditto of summer savory 
• Piece of a lemon
• 1 ounce of suet
• Pepper

Directions

1. Corn [preserve with salt] a fresh tongue for 2 days, with salt and a little sodium nitrate mixed; then lay it on one side and bore holes with a steel used for knives.
2. Stuff the holes with a mixture of 1 tablespoon each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoon ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste.
3. Place in a dish and then under a heavy press for 24 hours; then add water to its own brine, and boil until it will skin, cut off its roots evenly.
4. Begin at the small end to roll; bandage very tightly; stuff paste into the middle, then boil 3 hours, and when done place under heavy press again.

Source — Creole Cookery Book
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