Celery Sauce

Ingredients

• Celery (4-5 sticks)
• Half a cup of Flour
• A teaspoon of Butter
• Salt
• Two cups of Milk
• Water

Directions

1. Begin by cutting the sticks into pieces about 2 inches long and boil them in water.
2. In a bowl begin to mix the flour, butter, milk, and salt to taste.
3. Once celery is tender strain and mash them in a bowl.
4. Mix mashed celery and sauce into a saucepan and let it boil.
5. Once it's boiled it is ready and enjoy.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Celery Sauce

Ingredients

• Celery (4-5 sticks)
• Half a cup of Flour
• A teaspoon of Butter
• Salt
• Two cups of Milk
• Water

Directions

1. Begin by cutting the sticks into pieces about 2 inches long and boil them in water.
2. In a bowl begin to mix the flour, butter, milk, and salt to taste.
3. Once celery is tender strain and mash them in a bowl.
4. Mix mashed celery and sauce into a saucepan and let it boil.
5. Once it's boiled it is ready and enjoy.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Fish Sauce

Ingredients

• One pint of port wine
• One pound of anchovies
• One onion
• Half pint of strong Vinegar
• Allspice
• A few cloves
• A few blades of mace
• Whole pepper
• One large lemon, sliced with the skin
• A handful of thyme, green or dried

Directions

1. Place all ingredients into a saucepan and cover as needed.
2. Stir gently until all anchovies have dissolved.
3. Once anchovies have been dissolved, strain, let it cool, and bottle for use.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Fish Sauce

Ingredients

• One pint of port wine
• One pound of anchovies
• One onion
• Half pint of strong Vinegar
• Allspice
• A few cloves
• A few blades of mace
• Whole pepper
• One large lemon, sliced with the skin
• A handful of thyme, green or dried

Directions

1. Place all ingredients into a saucepan and cover as needed.
2. Stir gently until all anchovies have dissolved.
3. Once anchovies have been dissolved, strain, let it cool, and bottle for use.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Meatballs

Ingredients

• One pound of Ground beef or whatever meat you chose to use
• Pepper
• One Onion
• One cup of Milk
• Salt
• One Egg
• Two slices of bread

Directions

1. To prepare meat, place in a bowl and add salt and pepper to your liking. Set aside.
2. In a separate bowl soak two slices of bread in about a cup of milk.
3. Chop your onion.
4. Mix slices of bread, onion, egg, and meat together. 
5. Form equal sizes of meat balls.
6. Can be baked or fried as your liking.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Meatballs

Ingredients

• One pound of Ground beef or whatever meat you chose to use
• Pepper
• One Onion
• One cup of Milk
• Salt
• One Egg
• Two slices of bread

Directions

1. To prepare meat, place in a bowl and add salt and pepper to your liking. Set aside.
2. In a separate bowl soak two slices of bread in about a cup of milk.
3. Chop your onion.
4. Mix slices of bread, onion, egg, and meat together. 
5. Form equal sizes of meat balls.
6. Can be baked or fried as your liking.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Apple Soup

Ingredients

• Six Apples
• Eight cups of Water
• Cinnamon bark
• Lemon
• Sugar (optional)
• Salt (optional)

Directions

1. Peel, core (cut the core out), and cute six apples.
2. Boil apples in eight cups of water.
3. Once tender, strain and return to pot.
4. Add cinnamon bark and lemon peeling to the pot.
5. Add sugar and salt if needed or to taste.
6. Can be served hot or cold.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021