Chicken Fricassee à la Marenga

Ingredients

• 1 whole chicken 
• 8 ounces of salad oil 
• 4 ounces of truffles cut
• Bunch of parsley
• 6 chives
• 1 bruised clove of garlic
• Pinch of salt and pepper
• 8 ounces of mushrooms
• 1/2 cup of brown gravy
• 1 lemon
• Bread
• Crawfish

Directions

1. Cut the chicken for a fricassee (strips from the breast and roll into flour).
2. Place the chicken into the salad oil to cook briskly for 20 minutes.
3. Mix truffles, parsley, chives, garlic, salt and pepper with the chicken and let stew for 20 minutes.
4. Then pour out the oil and remove parsley.
5. Throw in the mushrooms, brown gravy, and the juice of the lemon.
6. Garnish with bread and crawfish.

Source — La Cuisine Creole
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Chicken Fricassee à la Marenga

Ingredients

• 1 whole chicken 
• 8 ounces of salad oil 
• 4 ounces of truffles cut
• Bunch of parsley
• 6 chives
• 1 bruised clove of garlic
• Pinch of salt and pepper
• 8 ounces of mushrooms
• 1/2 cup of brown gravy
• 1 lemon
• Bread
• Crawfish

Directions

1. Cut the chicken for a fricassee (strips from the breast and roll into flour).
2. Place the chicken into the salad oil to cook briskly for 20 minutes.
3. Mix truffles, parsley, chives, garlic, salt and pepper with the chicken and let stew for 20 minutes.
4. Then pour out the oil and remove parsley.
5. Throw in the mushrooms, brown gravy, and the juice of the lemon.
6. Garnish with bread and crawfish.

Source — La Cuisine Creole
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Cream Doughnuts without Yeast

 Ingredients

• Quart of Cream (sweet or sour)
• Five eggs
• Cup of sugar
• Two tablespoons of baking powder (or yeast powder) if sweet cream
• Flour to thicken

Directions

1. Mix together the cream, eggs, and sugar.
2. If the sweet cream was used, now add the baking powder.
3. Next, add flour to thicken the dough.
4. Roll out the dough and cut into preferred shapes.
5. Fry in boiling lard (fat). 

Source — La Cuisine Creole 
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Cream Doughnuts without Yeast

 Ingredients

• Quart of Cream (sweet or sour)
• Five eggs
• Cup of sugar
• Two tablespoons of baking powder (or yeast powder) if sweet cream
• Flour to thicken

Directions

1. Mix together the cream, eggs, and sugar.
2. If the sweet cream was used, now add the baking powder.
3. Next, add flour to thicken the dough.
4. Roll out the dough and cut into preferred shapes.
5. Fry in boiling lard (fat). 

Source — La Cuisine Creole 
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Roast Turkey with Oyster Dressing

Ingredients

• Whole turkey
• 3 cups of water
• Salt
• Loaf of stale bread
• 1 large onion
• 3 celery sticks
• Parsley
• Thyme
• 1/2 pound of sausage
• Pepper
• Cooking oil
• 3 dozen oysters
• Flour

Directions

1. Wash and clean a whole turkey.
2. Pour 3 cups of boiling water onto the turkey.
3. Once plump or tender rub with salt.
4. Take your loaf of stale bread and soak in hot water for about 10 mins.
5. Squeeze the bread until dry.
6. Chop 1 large onion, 3 celery sticks, parsley and thyme.
7. Add the half pound of sausage to the vegetables. 
8. Add salt and pepper to taste.
9. Mix it all together until thoroughly combined.
10. In a frying pan add two table spoons of cooking oil.
11. Add sausage mixture and fry until brown.
12. Stir constantly to prevent burning.
13. Chop 3 dozen oysters finely.
14. Once the mixture is cooked , stir in 3 dozen oysters.
15. Stuff the turkey with the mixture.
16. Put left over stuffing inside the pan with turkey.
17. Sift flour over the turkey for browning purposes.
18. Add in tablespoon of oil.
19. Add hot water to pan until full.
20. Occasionally baste the turkey with the water while cooking.
21. Turn the turkey occasionally.
22. Serve hot with gravy.

- Mrs. J. W. Billington

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Roast Turkey with Oyster Dressing

Ingredients

• Whole turkey
• 3 cups of water
• Salt
• Loaf of stale bread
• 1 large onion
• 3 celery sticks
• Parsley
• Thyme
• 1/2 pound of sausage
• Pepper
• Cooking oil
• 3 dozen oysters
• Flour

Directions

1. Wash and clean a whole turkey.
2. Pour 3 cups of boiling water onto the turkey.
3. Once plump or tender rub with salt.
4. Take your loaf of stale bread and soak in hot water for about 10 mins.
5. Squeeze the bread until dry.
6. Chop 1 large onion, 3 celery sticks, parsley and thyme.
7. Add the half pound of sausage to the vegetables. 
8. Add salt and pepper to taste.
9. Mix it all together until thoroughly combined.
10. In a frying pan add two table spoons of cooking oil.
11. Add sausage mixture and fry until brown.
12. Stir constantly to prevent burning.
13. Chop 3 dozen oysters finely.
14. Once the mixture is cooked , stir in 3 dozen oysters.
15. Stuff the turkey with the mixture.
16. Put left over stuffing inside the pan with turkey.
17. Sift flour over the turkey for browning purposes.
18. Add in tablespoon of oil.
19. Add hot water to pan until full.
20. Occasionally baste the turkey with the water while cooking.
21. Turn the turkey occasionally.
22. Serve hot with gravy.

- Mrs. J. W. Billington

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Pop-Corn Balls

 Ingredients

• Six quarts of pop corn
• One pint of molasses

Directions

1. Boil molasses about fifteen minutes.
2. Place popcorn into a large pan.
3. Pour molasses over popcorn and stir briskly until thoroughly mixed.
4. Clean your hands and make into balls of the desired size.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021