Ham Toast for Luncheon

Ingredients

• One egg
• Tablespoon of sweet milk
• A slice of finely chopped ham
• A slice of bread
• A quarter tablespoon of butter    

Directions

1. 
   Beat the yolk of an egg with a tablespoon of sweet milk.
   
2. Set it on the stove to warm,  and add finely chopped ham to it.
3. Let it simmer.
4. Toast and butter a slice of bread.
5. Pour the simmered egg yolk and ham mix onto the buttered toast. 

Source —La Cuisine Creole 
Prepared by Francisco Simoncini
Louisiana Anthology

June 9, 2021

Ham Toast for Luncheon

Ingredients

• One egg
• Tablespoon of sweet milk
• A slice of finely chopped ham
• A slice of bread
• A quarter tablespoon of butter    

Directions

1. 
   Beat the yolk of an egg with a tablespoon of sweet milk.
   
2. Set it on the stove to warm,  and add finely chopped ham to it.
3. Let it simmer.
4. Toast and butter a slice of bread.
5. Pour the simmered egg yolk and ham mix onto the buttered toast. 

Source —La Cuisine Creole 
Prepared by Francisco Simoncini
Louisiana Anthology

June 9, 2021

Brown Bread

Ingredients

• Indian Meal
  
• Rye Flour
• Yeast
• Salt

Directions

1. Gather the same amount of Indian Mean and Rye Flour.
2. Scald the Indian Meal.
3. After it cools to a lukewarm temperature, mix in Rye Flour.
4. Add Yeast and Salt.
5. Start kneading as you do to other breads.
6. Bake for 2 to 3 hours.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Brown Bread

Ingredients

• Indian Meal
  
• Rye Flour
• Yeast
• Salt

Directions

1. Gather the same amount of Indian Mean and Rye Flour.
2. Scald the Indian Meal.
3. After it cools to a lukewarm temperature, mix in Rye Flour.
4. Add Yeast and Salt.
5. Start kneading as you do to other breads.
6. Bake for 2 to 3 hours.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Oyster Soup for Six Persons

Ingredients

• 2 quarts of Oysters
• Handful of Chopped Ham
• Mace
  
• 1 Large Onion
• Salt
• Pepper
• Quart of Liquor
• Tbs of Flour
• 1/4 lbs of Butter
• Water
• Pint of Milk 
• Cream

Directions

1. Strain and Drain two quarts of oysters.
2. Add chopped ham, a few blades of mace, one fourth of a large onion, salt and pepper to taste to water.
3. Boil for one hour then strain oysters.
4. While oysters are boiling, mix a tablespoon of flour with a quarter pound of butter until it becomes a paste, then set aside.
5. Put oysters into a quart of liquor for 8 to 10 minutes to plump up. (if you do not have a quart of liquor add water to make a quart).
6. Stir in paste and leave until ready to serve.
7. Put soup on again until it comes to a boil.
8. Add a pint of Milk and a pint of Cream.
9. Stir continually until it returns to a boil.
10. Dish and serve immediately.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
June 10, 2021

Oyster Soup for Six Persons

Ingredients

• 2 quarts of Oysters
• Handful of Chopped Ham
• Mace
  
• 1 Large Onion
• Salt
• Pepper
• Quart of Liquor
• Tbs of Flour
• 1/4 lbs of Butter
• Water
• Pint of Milk 
• Cream

Directions

1. Strain and Drain two quarts of oysters.
2. Add chopped ham, a few blades of mace, one fourth of a large onion, salt and pepper to taste to water.
3. Boil for one hour then strain oysters.
4. While oysters are boiling, mix a tablespoon of flour with a quarter pound of butter until it becomes a paste, then set aside.
5. Put oysters into a quart of liquor for 8 to 10 minutes to plump up. (if you do not have a quart of liquor add water to make a quart).
6. Stir in paste and leave until ready to serve.
7. Put soup on again until it comes to a boil.
8. Add a pint of Milk and a pint of Cream.
9. Stir continually until it returns to a boil.
10. Dish and serve immediately.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
June 10, 2021

Reverse Seared Hickory Smoked Ribeye

Ingredients

• 1.5 inch boneless ribeye steak
• Pinch of salt
• Pinch of pepper
• 1 tablespoon of butter

Directions

1. Season the steak with salt and pepper.
2. Put the steak on a 225 degree hickory pellet grill or hickory fire for 30 minutes.
3. Remove the steak from the heat and allow to rest for 15 minutes.
4. Place the steak on a 450 degree hickory pellet grill or hickory fire for 3 minutes on each side.
5. Remove from the heat and immediately place butter on top.
6. Rest for 10 minutes before cutting.

Prepared by Ty Mullens
June 10, 2021