Shrimp Pie

Ingredients

• Two slices of bread
• 1 lb of picked shrimp
• Two glasses of wine
• One tablespoon of butter
• Salt
• Pepper
• Nutmeg
• Mace

Directions

1. Cut the crust off the bread and make into paste with the 2 glasses of wine.
2. Add one tablespoon of butter and season with salt, pepper, nutmeg, and mace to your liking.
3. Mix the shrimp with the bread paste and bake in a dish or shells.
4. The wine may be omitted and the bread may be grated.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Shrimp Pie

Ingredients

• Two slices of bread
• 1 lb of picked shrimp
• Two glasses of wine
• One tablespoon of butter
• Salt
• Pepper
• Nutmeg
• Mace

Directions

1. Cut the crust off the bread and make into paste with the 2 glasses of wine.
2. Add one tablespoon of butter and season with salt, pepper, nutmeg, and mace to your liking.
3. Mix the shrimp with the bread paste and bake in a dish or shells.
4. The wine may be omitted and the bread may be grated.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Fried Cod Fish

Ingredients

• One Cod Fish
• Bread crumbs
• One egg yolk
• Salt and pepper
• Lard

Directions

1. Cut cod into 1 inch slices and dry with a towel then season with salt and pepper.
2. Beat the egg yolk and dip each slice of fish into the egg.
3. Coat each fish in the bread crumbs and lay them into boiling lard and fry until they turn a nice brown.
4. Drain off the fat from each slice and serve while hot.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
December 07, 2019

Fried Cod Fish

Ingredients

• One Cod Fish
• Bread crumbs
• One egg yolk
• Salt and pepper
• Lard

Directions

1. Cut cod into 1 inch slices and dry with a towel then season with salt and pepper.
2. Beat the egg yolk and dip each slice of fish into the egg.
3. Coat each fish in the bread crumbs and lay them into boiling lard and fry until they turn a nice brown.
4. Drain off the fat from each slice and serve while hot.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
December 07, 2019

Baked Red Fish

Ingredients

• One red fish
• One stick of butter
• Parsley
• Onion
• Allspice
• Flour

Directions

1. Clean fish, take off fins and tail.
2. Cut into 4 or 5 pieces.
3. Use a deep dish.
4. Chop parsley and onion very fine.
5. Add a few slices of butter, parsley and onion in the deep dish.
6. Season fish with pepper and salt.
7. Then flour it.
8. Continue to layer until dish is full.
9. Bake for one hour at 350 degrees. 

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Baked Red Fish

Ingredients

• One red fish
• One stick of butter
• Parsley
• Onion
• Allspice
• Flour

Directions

1. Clean fish, take off fins and tail.
2. Cut into 4 or 5 pieces.
3. Use a deep dish.
4. Chop parsley and onion very fine.
5. Add a few slices of butter, parsley and onion in the deep dish.
6. Season fish with pepper and salt.
7. Then flour it.
8. Continue to layer until dish is full.
9. Bake for one hour at 350 degrees. 

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Okra Soup

Ingredients

• One gallon of water
• Four cups of okra
• One cup of lima beans
• Three cymblins
• Small piece of fish meat or fowl
• Five sliced tomatoes
• Butter
• Flour
• Pepper 
• Salt

Directions

1. Bring One gallon of water to boil.
2. Add four cups of okra.
3. Boil for half an hour.
4. Add 3 cymblins.
5. Piece of fish meat or fowl.
6. Add five sliced tomatoes.
7. After all ingredients are boiled mix together.
8. Add butter rolled in flour.
9. Season with pepper and salt.
10. Use stone pot and wooden spoon preferably.  
11. Simmer on fire until done.

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019