Chestnut Soup

Ingredients

• Lean ground beef, lamb, or deer meat
• Cayenne pepper
• Salt
• A maximum of one quart of water for every pound of meat
• A minimum of one quart of chestnuts, pre boiled and peeled
• Butter
• Flour

Directions

1. First, prepare a soup of your choice of meat, in whichever manner you prefer.
2. Season with cayenne pepper.
3. Bring the mixture to a boil, continuously skimming from the top of the mixture, until the meat fall from the bone.
4. While the mixture is boiling, cut small pieces of butter and roll them into the flour.
5. Strain the mixture, and in a new pot, add in the chestnuts as well as the butter/flour pieces prepared in the previous step.
6. Before serving, bring the soup to a boil for ten additional minutes.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Chestnut Soup

Ingredients

• Lean ground beef, lamb, or deer meat
• Cayenne pepper
• Salt
• A maximum of one quart of water for every pound of meat
• A minimum of one quart of chestnuts, pre boiled and peeled
• Butter
• Flour

Directions

1. First, prepare a soup of your choice of meat, in whichever manner you prefer.
2. Season with cayenne pepper.
3. Bring the mixture to a boil, continuously skimming from the top of the mixture, until the meat fall from the bone.
4. While the mixture is boiling, cut small pieces of butter and roll them into the flour.
5. Strain the mixture, and in a new pot, add in the chestnuts as well as the butter/flour pieces prepared in the previous step.
6. Before serving, bring the soup to a boil for ten additional minutes.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Mace
• Nutmeg
• Salt and pepper (to taste)
• White flour (if needed, to thicken the soup to your liking)

Directions

1. Strain the oysters through a cullender, bring the mixture to a boil.
2. Once the scum from the oysters rises, remove it.
3. Add in the water, butter, rich milk or cream, mace, nutmeg, and salt and pepper to taste.
4. Bring the mixture to a boil.
5. Just before serving the dish, add in the oysters.
6. If the soup is too thin, add in the flour in order to thicken it to your liking.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Mace
• Nutmeg
• Salt and pepper (to taste)
• White flour (if needed, to thicken the soup to your liking)

Directions

1. Strain the oysters through a cullender, bring the mixture to a boil.
2. Once the scum from the oysters rises, remove it.
3. Add in the water, butter, rich milk or cream, mace, nutmeg, and salt and pepper to taste.
4. Bring the mixture to a boil.
5. Just before serving the dish, add in the oysters.
6. If the soup is too thin, add in the flour in order to thicken it to your liking.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Hashed Beef

Ingredients

• Beef
• Salt and pepper
• Flour
• Medium-sized onion
• Tablespoon of mushroom or tomato ketchup
• One pint of broth stock, or gravy-soup

Directions

1. Slice some beef in very small pieces.
2. Season beef with salt, pepper and shake some flour over it.
3. Chop onion and put it (without the beef) into a stewpan with mushroom or tomato ketchup. 
4. Boil for a few minutes, then add broth or gravy soup.
5. Boil it down to half the quantity.
6. Five minutes before serving, toss in the cold sliced beef.
7. Let the final product boil five additional minutes.
8. Serve on toasted bread.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020