Lemon Sauce for Fish

 Ingredients

• Butter
• Lemon

Directions

1. Melt a half pint of butter.
2. Deseed the lemon and slice.
3. Take another lemon and juice it.
4. Mix the melted butter, lemon slices, and lemon juice.
5. Boil the mixture.
6. Put sauce on simmer to keep warm.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Lemon Sauce for Fish

 Ingredients

• Butter
• Lemon

Directions

1. Melt a half pint of butter.
2. Deseed the lemon and slice.
3. Take another lemon and juice it.
4. Mix the melted butter, lemon slices, and lemon juice.
5. Boil the mixture.
6. Put sauce on simmer to keep warm.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Thomas Bread

Ingredients

• One tumbler of milk 
• Two eggs
• Two tablespoonsful of sugar
• two tablespoonsful of melted butter
• flour
• spoonful of Dixie Baking Powder

Directions

1. In a large mixing bowl, mix ingredients while adding flour until a stiff batter is made
2. knead dough into balls and beat into 3-inch disc shapes
3. place onto baking tray and bake at medium heat until bread rises and becomes golden brown
4. bread can be served hot and fresh or allowed to cool before serving

Source — Creole Cookery Book
Prepared by Alexaviar Gaston
Louisiana Anthology
July 13, 2021

Thomas Bread

Ingredients

• One tumbler of milk 
• Two eggs
• Two tablespoonsful of sugar
• two tablespoonsful of melted butter
• flour
• spoonful of Dixie Baking Powder

Directions

1. In a large mixing bowl, mix ingredients while adding flour until a stiff batter is made
2. knead dough into balls and beat into 3-inch disc shapes
3. place onto baking tray and bake at medium heat until bread rises and becomes golden brown
4. bread can be served hot and fresh or allowed to cool before serving

Source — Creole Cookery Book
Prepared by Alexaviar Gaston
Louisiana Anthology
July 13, 2021

Cajun Chicken Pasta

Ingredients

• Four boneless chicken breasts
• Two tablespoons of oil
• Two tablespoons of flour, divided
• Two tablespoons of Cajun seasoning i.e. Tony Chachere's, divided
• One box of bowtie pasta
• One can of rotel
• Two cups of heavy whipping cream
• Two cups of shredded cheddar cheese, divided

Directions

1. Cube the chicken.
2. Toss chicken in a container to coat with one tbsp. of flour and one tbsp. of Cajun seasoning.
3. Heat oil in a skillet.
4. Cook chicken until golden.
5. Cook pasta.
6. Toss pasta in a large bowl with the chicken, rotel, and one cup of cheese.
7. Boil whipping cream with one tablespoon of flour in a saucepan over medium heat.
8. Add one cup of cheese and Cajun seasoning to the cream.
9. Stir this mixture until the cheese is melted.
10. Pour this mixture into the bowl of pasta.
11. Mix well, and place in a 13x9 baking pan.
12. Bake at 350°F for thirty minutes.

Prepared by Braeden Ferguson
Louisiana Anthology
July 6, 2021

Cajun Chicken Pasta

Ingredients

• Four boneless chicken breasts
• Two tablespoons of oil
• Two tablespoons of flour, divided
• Two tablespoons of Cajun seasoning i.e. Tony Chachere's, divided
• One box of bowtie pasta
• One can of rotel
• Two cups of heavy whipping cream
• Two cups of shredded cheddar cheese, divided

Directions

1. Cube the chicken.
2. Toss chicken in a container to coat with one tbsp. of flour and one tbsp. of Cajun seasoning.
3. Heat oil in a skillet.
4. Cook chicken until golden.
5. Cook pasta.
6. Toss pasta in a large bowl with the chicken, rotel, and one cup of cheese.
7. Boil whipping cream with one tablespoon of flour in a saucepan over medium heat.
8. Add one cup of cheese and Cajun seasoning to the cream.
9. Stir this mixture until the cheese is melted.
10. Pour this mixture into the bowl of pasta.
11. Mix well, and place in a 13x9 baking pan.
12. Bake at 350°F for thirty minutes.

Prepared by Braeden Ferguson
Louisiana Anthology
July 6, 2021

White Sauce for Fowls

Ingredients

• Six fluid ounces of milk
• One teaspoon of heavy cream
• One tablespoon of butter
• Five tablespoons of flour
• One egg yolk
• One-half cup of parsley

Directions

1. Coat the butter in flour.
2. Mix the egg yolk into the heavy cream until fully incorporated.
3. Melt the butter into the milk.
4. Stir the cream-yolk mixture into the butter and milk.
5. Heat the mixture while stirring constantly until desired consistency is achieved.
6. Add in parsley prior to serving.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
July 5, 2021