Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

To Pickle Shrimp

Ingredients

• Shrimp
• Strong Vinegar
• Water
• Salt
• Allspice
• 2-3 tablespoons of Sweet Oil (Olive Oil)
• Brandy

Directions

1. Rinse the shrimp well in salt and water.
2. Prepare 2 parts strong vinegar and 1 part water.
3. Add a few allspice.
4. Bring the pickle to a boil.
5. Pour it hot over the shrimp.

If Sending Shrimp a Distance Away

1. Add a little more vinegar and 2-3 tablespoons of sweet oil.
2. Boil the pickle again.
3. Completely cover the shrimp in pickle.
4. Place a paper wet with brandy over the top.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

To Pickle Shrimp

Ingredients

• Shrimp
• Strong Vinegar
• Water
• Salt
• Allspice
• 2-3 tablespoons of Sweet Oil (Olive Oil)
• Brandy

Directions

1. Rinse the shrimp well in salt and water.
2. Prepare 2 parts strong vinegar and 1 part water.
3. Add a few allspice.
4. Bring the pickle to a boil.
5. Pour it hot over the shrimp.

If Sending Shrimp a Distance Away

1. Add a little more vinegar and 2-3 tablespoons of sweet oil.
2. Boil the pickle again.
3. Completely cover the shrimp in pickle.
4. Place a paper wet with brandy over the top.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Baked Tomatoes

Ingredients:

• 1 dozen ripe tomatoes
• Bread (buttered, in small pieces)
• 1 spoon full of butter
• Pepper
• Salt
• Bread Crumbs
• Batter

Directions:

1. Scald and peel the tomatoes
2. Spread the batter around a shallow baking dish
3. Place the best peeled tomatoes along the bottom of the dish without breaking them
4. Place the pieces of bread in the spaces between each tomato
5. Mash and strain the remaining tomatoes and remove the hard parts
6. Mix the remaining tomatoes with the butter, pepper, and salt
7. Pour over the dish
8. Sprinkle bread crumbs over the dish
9. Bake for 30 minutes

                                                                                                                    -Source: Creole Cookery Book

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                    Louisiana Anthology

                                                                                                                                               June 7th, 2020

Baked Tomatoes

Ingredients:

• 1 dozen ripe tomatoes
• Bread (buttered, in small pieces)
• 1 spoon full of butter
• Pepper
• Salt
• Bread Crumbs
• Batter

Directions:

1. Scald and peel the tomatoes
2. Spread the batter around a shallow baking dish
3. Place the best peeled tomatoes along the bottom of the dish without breaking them
4. Place the pieces of bread in the spaces between each tomato
5. Mash and strain the remaining tomatoes and remove the hard parts
6. Mix the remaining tomatoes with the butter, pepper, and salt
7. Pour over the dish
8. Sprinkle bread crumbs over the dish
9. Bake for 30 minutes

                                                                                                                    -Source: Creole Cookery Book

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                    Louisiana Anthology

                                                                                                                                               June 7th, 2020

Patage Marininiere

Patage Mariniere 

Ingrédients

• 1 oignon blanc 
• 4 tasses d’eau
• 2 livres de différents types de poisson frais
• Sel
• 2 cuillères à soupe d’ayoli
• Vinaigre ou citron
• ¼tassedebeurre
• Pain

Instructions

1. Faire bouillir l’eau dans une casserole. Couper l’oignon en morceaux ajouter dans la casserole. Laisser bouillir pendant cinq minutes.
2. Ajoutez deux livres de poisson et sel. Faire bouillir modérément pendant quinze minutes.
3. Liez avec deux cuillerées de ayoli, laissez cuire deux minutes.
4. Presser un citron ou ajouter un vinaigre tactile avec du beurre dans la casserole et laisser mijoter une minute.
5. Passez sur de simples tranches de pain coupees tres fin, servez très-chaud.

Ingredients

• 1 white onion 
• 4 cups of water 
• 2 pounds of different kinds of fresh fish
• Salt
• 2 tablespoons of ayoli
• Vinegar or lemon
• 1/4 cup of butter
• Bread

Instructions

1. Boil water in a pot. Cut the onion into pieces add in the pot. Let boil for five minutes.
2. Add two pounds of fish and salt to taste. Let boil moderately for fifteen minutes.
3. Add two spoonfuls of ayoli and let cook for two minutes. 
4. Squeeze a lemon or add a touch vinegar along with butter to the pot and let simmer for a minute. 
5. Serve on simple slices of bread cut very fine and serve hot.

Source  — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020