Pigeon Stew

Ingredients

• Six whole pigeons 
• Twelve tablespoons of melted butter
• One fourth of a cup of brandy or wine
• One cup of chicken stock
• Parsley, salt, and pepper to taste
• One fourth of a cup of flour
• Two cups of bread crumbs 

Directions

1. Pick and wash the pigeons.
2. Stuff the pigeons with parsley, salt, and pepper [to taste], as well as bread crumbs and some butter.
3. Dust the pigeons with flour and put them into a pan to brown.
4. Add the remaining butter and chicken stock to the pan and stew until tender
5. Before dishing, add the wine or brandy to the pan.

Source — La Cuisine Creole
Prepared by Hope Merchant
Louisiana Anthology
March 17, 2020

Pigeon Stew

Ingredients

• Six whole pigeons 
• Twelve tablespoons of melted butter
• One fourth of a cup of brandy or wine
• One cup of chicken stock
• Parsley, salt, and pepper to taste
• One fourth of a cup of flour
• Two cups of bread crumbs 

Directions

1. Pick and wash the pigeons.
2. Stuff the pigeons with parsley, salt, and pepper [to taste], as well as bread crumbs and some butter.
3. Dust the pigeons with flour and put them into a pan to brown.
4. Add the remaining butter and chicken stock to the pan and stew until tender
5. Before dishing, add the wine or brandy to the pan.

Source — La Cuisine Creole
Prepared by Hope Merchant
Louisiana Anthology
March 17, 2020

Baked Macaroni

Ingredients 

• macaroni noodles
• milk
• water
• grated cheese
• butter
• pepper
• mustard

Directions 

1. Utilize as much as needed of each ingredient to make desired amount.
2. Boil as much macaroni as will fill the dish with milk and water until tender.
3. Put a layer of tender macaroni in the dish and one layer of grated cheese on top.
4. Add pepper, butter, and mustard.
5. Alternate layers as described until the dish is full.
6. Bake for 20-30 minutes.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Baked Macaroni

Ingredients 

• macaroni noodles
• milk
• water
• grated cheese
• butter
• pepper
• mustard

Directions 

1. Utilize as much as needed of each ingredient to make desired amount.
2. Boil as much macaroni as will fill the dish with milk and water until tender.
3. Put a layer of tender macaroni in the dish and one layer of grated cheese on top.
4. Add pepper, butter, and mustard.
5. Alternate layers as described until the dish is full.
6. Bake for 20-30 minutes.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Lemon Pie

Ingredients 

• 3 lemons
• 1 1/2 cup of powdered sugar
• 3 tablespoons of butter
• 4 egg yolks
• 4 egg whites
• 1 puff pastry
• powdered loaf sugar

Directions 

1. Grate the rinds and express the juice of 3 lemons.
2. Rub together the powdered sugar and butter.
3. Beat 4 egg yolks and add to the butter and sugar combination.
4. Add the lemon components to the mixture.
5. Place the puff pastry down and bake with mixture without an upper crust.
6. Beat up 4 egg whites with powdered loaf sugar and spread over pie when done.
7. Bake in the oven just long enough to brown slightly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Lemon Pie

Ingredients 

• 3 lemons
• 1 1/2 cup of powdered sugar
• 3 tablespoons of butter
• 4 egg yolks
• 4 egg whites
• 1 puff pastry
• powdered loaf sugar

Directions 

1. Grate the rinds and express the juice of 3 lemons.
2. Rub together the powdered sugar and butter.
3. Beat 4 egg yolks and add to the butter and sugar combination.
4. Add the lemon components to the mixture.
5. Place the puff pastry down and bake with mixture without an upper crust.
6. Beat up 4 egg whites with powdered loaf sugar and spread over pie when done.
7. Bake in the oven just long enough to brown slightly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Marble Cake

Ingredients 

White Part

4 egg whites

1 cup of white sugar

1/2 cup of butter

1/2 cup of sweet milk

1 teaspoon of cream tartar

1/2 teaspoon of soda

Dark Part

• 4 egg yolks
• 1 cup of brown sugar
• 1/2 cup of molasses
• 1/2 cup of butter
• 1/2 cup of sour milk
• 1 teaspoon of soda
• spices to taste

Directions 

1. Mix white part ingredients together into a dough.
2. Make the dark part dough with the indicated ingredients.
3. Place dark dough in the pan first, followed by the white dough.
4. Bake accordingly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020