Egg Sauce

Ingredients

• 4-5 Hard Boiled Eggs
• 3 Tablespoons of Butter
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne Pepper

Directions

1. Fill a medium size pot with water and boil the eggs.
2. Once eggs are boiled and shell is peeled off mash the eggs in a bowl until very smooth.
3. After mashed add in your butter and blend together.
4. Then add salt and cayenne pepper to your sauce and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 4-5 Hard Boiled Eggs
• 3 Tablespoons of Butter
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne Pepper

Directions

1. Fill a medium size pot with water and boil the eggs.
2. Once eggs are boiled and shell is peeled off mash the eggs in a bowl until very smooth.
3. After mashed add in your butter and blend together.
4. Then add salt and cayenne pepper to your sauce and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Stuffed Tomatoes

Ingredients

• Twelve tomatoes
• One tablespoon of butter
• Half a cup of of breadcrumbs
• Salt
• Pepper
• Thyme

Directions

1. Preheat oven to 400 degrees.
2. Cut the tops off the tomatoes and remove the pulp without injuring the outer skin.
3. Chop up the pulp and place in a bowl with salt, pepper, and thyme to taste.
4. Add one tablespoon of butter and half a cup of breadcrumbs.
5. Thoroughly mix all ingredients and place them back in the tomatoes.
6. Bake at 400 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Stuffed Tomatoes

Ingredients

• Twelve tomatoes
• One tablespoon of butter
• Half a cup of of breadcrumbs
• Salt
• Pepper
• Thyme

Directions

1. Preheat oven to 400 degrees.
2. Cut the tops off the tomatoes and remove the pulp without injuring the outer skin.
3. Chop up the pulp and place in a bowl with salt, pepper, and thyme to taste.
4. Add one tablespoon of butter and half a cup of breadcrumbs.
5. Thoroughly mix all ingredients and place them back in the tomatoes.
6. Bake at 400 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Mayonnaise

Ingredients

• One egg yolk
• One teaspoon of mustard
• Half a teaspoon of salt
• One tablespoon of vinegar
• (Optional) A pinch of red pepper

Directions

1. Combine the salt and mustard in a bowl and stir thoroughly.
2. Add the egg yolk to the bowl and continue stirring.
3. Pour in the tablespoon of vinegar and continue stirring.
4. Add more mustard or vinegar if the mixture begins to curdle. 
5. (Optional) Add a pinch of red pepper if served with shrimp or oysters.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Mayonnaise

Ingredients

• One egg yolk
• One teaspoon of mustard
• Half a teaspoon of salt
• One tablespoon of vinegar
• (Optional) A pinch of red pepper

Directions

1. Combine the salt and mustard in a bowl and stir thoroughly.
2. Add the egg yolk to the bowl and continue stirring.
3. Pour in the tablespoon of vinegar and continue stirring.
4. Add more mustard or vinegar if the mixture begins to curdle. 
5. (Optional) Add a pinch of red pepper if served with shrimp or oysters.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

White Cucumber Sauce for Meats

Ingredients

• Five cucumbers
• three quarters of a pint of veal stock
• three egg yolks
• Pinch of cayenne pepper
• Pinch of salt

Directions

1. Peel the cucumbers.
2. Dice the cucumbers into very small pieces and take out the seeds.
3. Place the diced cucumbers in a saucepan with the veal stock and seasoning.
4. Once the cucumbers are tender, stir in the well beaten egg yolks.
5. Increase the heat up to just before boiling then serve it quickly with the meat of your choice.

Source — La Cuisine Creole
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020