Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

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

Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

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

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