Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Scalloped Oysters

Ingredients

• Several Slices of Bread (both for toasting and for crumbling)
• Butter (for toast, and extra for oysters)
• Oysters
• Pepper to taste
• Salt to taste
• Mace or Cloves to taste

Directions

1. Toast several slices of bread until they are quite brown, then butter each slice on both sides.
2. Take out a baking dish, and put the toast around the sides.
3. Pour oysters into baking dish and season to your taste with butter, pepper, salt, and mace or cloves.
4. Crumble the extra bread onto the top of the oysters.
5. Put the dish into the oven, and bake with "quick heat" for 15 minutes. Quick heat, in this case, means very high heat (close to broiling temperatures, so 450 Farenheit or above)

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Scalloped Oysters

Ingredients

• Several Slices of Bread (both for toasting and for crumbling)
• Butter (for toast, and extra for oysters)
• Oysters
• Pepper to taste
• Salt to taste
• Mace or Cloves to taste

Directions

1. Toast several slices of bread until they are quite brown, then butter each slice on both sides.
2. Take out a baking dish, and put the toast around the sides.
3. Pour oysters into baking dish and season to your taste with butter, pepper, salt, and mace or cloves.
4. Crumble the extra bread onto the top of the oysters.
5. Put the dish into the oven, and bake with "quick heat" for 15 minutes. Quick heat, in this case, means very high heat (close to broiling temperatures, so 450 Farenheit or above)

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020

Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020

Potlikker (Pot Liquor)

Ingredients

• Turnip greens
• Water
• One pound sliced side meat

Directions

First you get some turnip greens. You have to wash turnip greens many times…turnip greens contain more manganese than do mustard greens….you take the greens and the turnips and you put them in the pot. Remember this: Do not salt them. Do not put any salt, do not put any pepper, do not put any mustard, do not put any kind of seasoning in the pot with them….put in a sizable quantity of water….put in there a piece of salted side meat…you ought to put about a 1 pound hunk of side meat that is sliced, but not clear through, just down to the skin part….it will properly temper the turnip greens when it has been cooked through. That is all the seasoning that is needed. When you have cooked the greens until they are tender and the turnips until they are tender, you take up the turnips and the greens, and the soup that is left is potlikker. That brings on the real question of the art of eating potlikker….You draw off the potlikker and you eat it separately from the turnip greens.

Source — Senator Huey Long
Congressional Record, June 12, 1935
Prepared by Bruce R. Magee
Louisiana Anthology
July 18, 2020