Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Wild Ducks or Teal

Ingredients

• Duck or Teal breast
• Lemon
• Hot butter
• Cayenne pepper 
• Port wine
• Sugar

Directions

1. Put duck breast over fire for about 15 minutes (Teal  < 15 mins)
2. Cut four slits into breast
3. Whisk up a mixture with the following:
• Juice of a lemon
• Glass of port wine
• Hint of cayenne pepper
• Dust of sugar
• Tad of hot butter
4. Pour mixture over hot breast

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Wild Ducks or Teal

Ingredients

• Duck or Teal breast
• Lemon
• Hot butter
• Cayenne pepper 
• Port wine
• Sugar

Directions

1. Put duck breast over fire for about 15 minutes (Teal  < 15 mins)
2. Cut four slits into breast
3. Whisk up a mixture with the following:
• Juice of a lemon
• Glass of port wine
• Hint of cayenne pepper
• Dust of sugar
• Tad of hot butter
4. Pour mixture over hot breast

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Broiled Fish

Ingredients

• Fresh fish from your local market
• Ground pepper
• Salt
• One stick of butter
• Anchovy sauce 

Directions

1. Slice the fresh fish into one inch thick slabs.
2. Season both sides of the fish with salt and pepper.
3. Apply a generous amount of butter to parchment paper.
4. Wrap each piece of fish in parchment paper.
5. Twist the ends of the parchment paper. 
6. Broil over bright coals or fire for 10 minutes,
7. Serve with drawn butter or anchovy sauce. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Broiled Fish

Ingredients

• Fresh fish from your local market
• Ground pepper
• Salt
• One stick of butter
• Anchovy sauce 

Directions

1. Slice the fresh fish into one inch thick slabs.
2. Season both sides of the fish with salt and pepper.
3. Apply a generous amount of butter to parchment paper.
4. Wrap each piece of fish in parchment paper.
5. Twist the ends of the parchment paper. 
6. Broil over bright coals or fire for 10 minutes,
7. Serve with drawn butter or anchovy sauce. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Pumpkin Bread

Ingredients

• Three teaspoons of vanilla
• One cup of oil
• Four eggs
• Two cups of canned pumpkin
• Three and one-third cups of flour
• Two-thirds of a cup of water
• One teaspoon of cinnamon
• Two teaspoons of baking soda
• One teaspoon of nutmeg
• Three cups of sugar
• One and a half teaspoons of salt

Directions

1. Break up the eggs in the mixing bowl and beat them well.
2. Add the vanilla, oil, cinnamon, baking soda, nutmeg, salt, and sugar; mix these ingredients well.
3. Add the canned pumpkin, flour, water, and continue to mix all the ingredients together.
4. Pour ingredients into greased and floured loaf pans.
5. Bake for 45-60 minutes at 325 degrees.
6. Let the bread cool in the pan for 10 minutes. Makes 3 loaves.

— Zach Schonfarber

Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020