Spice Cake

Ingredients

• One pound of flour
• One pound of sugar
• 3/4 pound of butter
• 6 eggs
• One small spoonful of cinnamon
• One small spoonful of cloves
• One wine glass of brandy

Directions

1. Beat the butter and sugar together until smooth.
2. Add the flour and eggs by degrees, then add the brandy and cinnamon alternately.
3. Immediately before cooking, dissolve a teaspoon of soda in a cup of sour cream.
4. Stir it all well and put it in a mould to bake.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Baked fish la creme

Ingredients

• Three to five pieces of fish
• One quart of milk
• Four eggs
• Three tablespoons of flour
• One-fourth of a lb. of butter
• Parsley
• One onion
• Salt
• Breadcrumbs

Directions

1. Boil the fish in water, with salt.
2. Chop onion.
3. Boil quart of milk.
4. Beat four eggs in a bowl.
5. Pour boiled milk over beaten eggs,
6. Add chopped onions, parsley, and salt into mix.
7. Let it boil up, then strain.
8. Let it boil again.
9. Add three tablespoons of flour and four oz. of butter.
10. Stir until mixture is smooth.
11. Stop the boiling, creating the creme sauce.
12. Butter a dish, then add a layer of fish.
13. Add a layer of creme sauce, mixing the sauce with the fish.
14. Top off fish and sauce with a layer of breadcrumbs.
15. Bake for 30 minutes.

Source — Creole Cookery Book
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Baked fish la creme

Ingredients

• Three to five pieces of fish
• One quart of milk
• Four eggs
• Three tablespoons of flour
• One-fourth of a lb. of butter
• Parsley
• One onion
• Salt
• Breadcrumbs

Directions

1. Boil the fish in water, with salt.
2. Chop onion.
3. Boil quart of milk.
4. Beat four eggs in a bowl.
5. Pour boiled milk over beaten eggs,
6. Add chopped onions, parsley, and salt into mix.
7. Let it boil up, then strain.
8. Let it boil again.
9. Add three tablespoons of flour and four oz. of butter.
10. Stir until mixture is smooth.
11. Stop the boiling, creating the creme sauce.
12. Butter a dish, then add a layer of fish.
13. Add a layer of creme sauce, mixing the sauce with the fish.
14. Top off fish and sauce with a layer of breadcrumbs.
15. Bake for 30 minutes.

Source — Creole Cookery Book
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Spice Cake

Ingredients

• One pound of flour
• One pound of sugar
• 3/4 pound of butter
• 6 eggs
• One small spoonful of cinnamon
• One small spoonful of cloves
• One wine glass of brandy

Directions

1. Beat the butter and sugar together until smooth.
2. Add the flour and eggs by degrees, then add the brandy and cinnamon alternately.
3. Immediately before cooking, dissolve a teaspoon of soda in a cup of sour cream.
4. Stir it all well and put it in a mould to bake.

Source — Creole Cookery Book
Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Venison Steak

Ingredients

• Two pounds of venison [loin or leg]
• Two teaspoons of salt
• One teaspoon of black pepper 
• One cup of butter

Directions

1. Slice the venison into small steaks.
2. Season the venison steaks with butter, salt, and black pepper.
3. Cook the venison steaks quickly on a hot gridiron.
4. An optional gravy can be made by mixing wine, flour, and butter and pouring over the venison steaks.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 17, 2020

Venison Steak

Ingredients

• Two pounds of venison [loin or leg]
• Two teaspoons of salt
• One teaspoon of black pepper 
• One cup of butter

Directions

1. Slice the venison into small steaks.
2. Season the venison steaks with butter, salt, and black pepper.
3. Cook the venison steaks quickly on a hot gridiron.
4. An optional gravy can be made by mixing wine, flour, and butter and pouring over the venison steaks.

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