Savoy Biscuits

Ingredients

• 12 large eggs
• 2.5 cups of sugar
• 1.5 cups of flour
• 2 lemons

Directions

1. Separate the yolk from the white of each egg into two bowls.
2. Beat the separated yolks and whites.
3. Mix sugar, flour, the juice of both lemons, and the zest of one in their own bowl. 
4. Stir the egg parts and sugar/flour mixture together.
5. Empty the stirred mixture into a molded baking pan, and bake at moderately high heat until golden brown.

Substitutions

• Juice and zest of the lemons can be substituted with 4 tablespoons of rose water

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Savoy Biscuits

Ingredients

• 12 large eggs
• 2.5 cups of sugar
• 1.5 cups of flour
• 2 lemons

Directions

1. Separate the yolk from the white of each egg into two bowls.
2. Beat the separated yolks and whites.
3. Mix sugar, flour, the juice of both lemons, and the zest of one in their own bowl. 
4. Stir the egg parts and sugar/flour mixture together.
5. Empty the stirred mixture into a molded baking pan, and bake at moderately high heat until golden brown.

Substitutions

• Juice and zest of the lemons can be substituted with 4 tablespoons of rose water

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Lamb's Head Soup

Ingredients

• Lamb's head
• 2 quarts of water
• Lamb's heart
• Lamb's liver
• Herbs
• Turnip
• Carrot
• Celery
• Salt
• Pepper
• Onion

Directions

1. Prepare the head and put it in 2 quarts of water.
2. Boil it until the head becomes so tender that the bones may be taken out.
3. Cut it into small pieces and put them back into the pot.
4. Cut up, also, into small pieces, half of the heat and liver, and add them.
5. Season them with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot, and celery.
6. Boil all together over a slow fire, for several hours, skimming well.
7. If the water boils away too much, add more, which must be boiling.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Lamb's Head Soup

Ingredients

• Lamb's head
• 2 quarts of water
• Lamb's heart
• Lamb's liver
• Herbs
• Turnip
• Carrot
• Celery
• Salt
• Pepper
• Onion

Directions

1. Prepare the head and put it in 2 quarts of water.
2. Boil it until the head becomes so tender that the bones may be taken out.
3. Cut it into small pieces and put them back into the pot.
4. Cut up, also, into small pieces, half of the heat and liver, and add them.
5. Season them with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot, and celery.
6. Boil all together over a slow fire, for several hours, skimming well.
7. If the water boils away too much, add more, which must be boiling.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pickled Oysters

Ingredients

• Oysters 
• 1 pint of liquor from oysters
• 2 pints of vinegar
• Allspice
• Mace

Directions

1. Open oysters and scald them in the liquor.
2. Take the oysters out.
3. Add 2 pints of vinegar, with allspice and mace, to 1 pint of liquor.
4. Boil for 1 hour.
5. Pour over oysters when cold.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pickled Oysters

Ingredients

• Oysters 
• 1 pint of liquor from oysters
• 2 pints of vinegar
• Allspice
• Mace

Directions

1. Open oysters and scald them in the liquor.
2. Take the oysters out.
3. Add 2 pints of vinegar, with allspice and mace, to 1 pint of liquor.
4. Boil for 1 hour.
5. Pour over oysters when cold.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Clam Pie

Ingredients

• 1 quart of clams
• 2 tablespoons of butter
• A coffee cup of cream
• Salt
• Pepper

Directions

1. Chop clams quite fine.
2. Add 2 tablespoons of butter and a coffee cup of cream.
3. Season with pepper and salt.
4. Bake in a rich paste.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020