Chicken Pie a la Reine

Ingredients

• 2 chickens
• Veal
• Slices of fat ham
• Hard boiled yolks of eggs
• 1/2 pint of white sauce
• 1 cup fo chopped mushroom
• Parsley
• Salt
• Pepper
• Pie paste

Directions

1. Cut chicken into slices.
2. Cut veal into small pieces.
3. Spread veal at bottom of pie dish.
4. Place slice of fat ham over veal.
5. Place chickens on top.
6. Place hard-boiled yolks of eggs among the chicken.
7. Pour white sauce over chicken.
8. Season with mushrooms, parsley, pepper and salt.
9. Cover pie with paste.
10. Bake for 1-2 hours.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Chicken Pie a la Reine

Ingredients

• 2 chickens
• Veal
• Slices of fat ham
• Hard boiled yolks of eggs
• 1/2 pint of white sauce
• 1 cup fo chopped mushroom
• Parsley
• Salt
• Pepper
• Pie paste

Directions

1. Cut chicken into slices.
2. Cut veal into small pieces.
3. Spread veal at bottom of pie dish.
4. Place slice of fat ham over veal.
5. Place chickens on top.
6. Place hard-boiled yolks of eggs among the chicken.
7. Pour white sauce over chicken.
8. Season with mushrooms, parsley, pepper and salt.
9. Cover pie with paste.
10. Bake for 1-2 hours.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

No. 22 — Tomato Sauce, Rich and Very Fine

Ingredients

• One dozen large, ripe tomatoes
• Four ounces of raw ham
• One dozen small eschalots
• One bunch of thyme or parsley
• One cup good soup-stock or other soup

Directions

1. Pick off the stalks of the tomatoes.
2. Extract the seeds and watery juice by squeezing them in the hand.
3. Place the pulp in a stewpan.
4. Cut the four ounces of ham into cubes, then put the ham into the stewpan with the pulp, a dozen small eschalots, and a bunch of thyme or parsley.
5. Fry this mixture in butter until tomatoes soften and strain.
6. Mix this puree with a cupful of good soup-stock or other soup.
7. Add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify.
8. Serve it hot. When canned tomatoes are used, omit the first directions.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

No. 22 — Tomato Sauce, Rich and Very Fine

Ingredients

• One dozen large, ripe tomatoes
• Four ounces of raw ham
• One dozen small eschalots
• One bunch of thyme or parsley
• One cup good soup-stock or other soup

Directions

1. Pick off the stalks of the tomatoes.
2. Extract the seeds and watery juice by squeezing them in the hand.
3. Place the pulp in a stewpan.
4. Cut the four ounces of ham into cubes, then put the ham into the stewpan with the pulp, a dozen small eschalots, and a bunch of thyme or parsley.
5. Fry this mixture in butter until tomatoes soften and strain.
6. Mix this puree with a cupful of good soup-stock or other soup.
7. Add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify.
8. Serve it hot. When canned tomatoes are used, omit the first directions.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Beans, Baked, and Pork

Ingredients

• Beans
• Cold Water
• Boiling Water
• Large piece of salted pork

Directions

1. Soak beans in water overnight.
2. Drain beans the next morning.
3. Place beans in pot with water .
4. Simmer beans until tender.
5. Drain beans.
6. Place beans in baking pain.
7. Score (shallow cuts) the large piece of salted pork.
8. Place pork among the beans, not upon them.
9. Pour boiling water over beans and pork.
10. Place in oven.
11. Bake until brown.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Beans, Baked, and Pork

Ingredients

• Beans
• Cold Water
• Boiling Water
• Large piece of salted pork

Directions

1. Soak beans in water overnight.
2. Drain beans the next morning.
3. Place beans in pot with water .
4. Simmer beans until tender.
5. Drain beans.
6. Place beans in baking pain.
7. Score (shallow cuts) the large piece of salted pork.
8. Place pork among the beans, not upon them.
9. Pour boiling water over beans and pork.
10. Place in oven.
11. Bake until brown.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Oxtail Soup

Ingredients

• Two oxtails
• Three carrots
• Three turnips
• Two heads of celery
• Four cloves
• One blade of mace

Directions

1. Cut each joint of two ox-tails with a meat-saw, then steep them in water for two hours.
2. Place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.
3. Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender.
4. Take them out, cool them, and clarify the broth.
5. Strain the clarified broth into a soup pot, put with it the pieces of ox-tail, some olive-shaped pieces of carrot and turnip which have been boiled in a little of the broth.
6. Add to this when it has boiled half an hour a small lump of sugar and a little red pepper.
7. The soup may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020