Bouillé

Ingredients

• Rump of beef
• Salt and Pepper
• Cloves
• Four onions
• Four carrots
• Four turnips
• One head of celery
• Veal
• Bacon
• Butter
• Flour
• Chopped pickled cucumbers
• Water
• Capers
• Anchovies

Directions

1. Put rump of beef in cold water and take off scum as it begins to rise.
2. When it begins to boil, pour in a little cold water to clear it. 
3. When the scum is all taken off, put it to stew gently. 
4. Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
5. When done, take all out to enrich the soup.

Glazing 

1. Stew a piece of veal with a little bacon.
2. When sufficiently done, add onions, carrots, turnips, and celery.
3. Strain off the broth and reduce consistency.
4. Put glazing immediately onto Bouille at the moment it is served up.

Gravy

1. Work up butter in flour.
2. Add pickled cucumbers, capers, and anchovies.
3. Put gravy in pan with glazing.
4. Add a little water.
5. Stir it up and take off heat the moment it boils.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 28, 2021

Bouillé

Ingredients

• Rump of beef
• Salt and Pepper
• Cloves
• Four onions
• Four carrots
• Four turnips
• One head of celery
• Veal
• Bacon
• Butter
• Flour
• Chopped pickled cucumbers
• Water
• Capers
• Anchovies

Directions

1. Put rump of beef in cold water and take off scum as it begins to rise.
2. When it begins to boil, pour in a little cold water to clear it. 
3. When the scum is all taken off, put it to stew gently. 
4. Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
5. When done, take all out to enrich the soup.

Glazing 

1. Stew a piece of veal with a little bacon.
2. When sufficiently done, add onions, carrots, turnips, and celery.
3. Strain off the broth and reduce consistency.
4. Put glazing immediately onto Bouille at the moment it is served up.

Gravy

1. Work up butter in flour.
2. Add pickled cucumbers, capers, and anchovies.
3. Put gravy in pan with glazing.
4. Add a little water.
5. Stir it up and take off heat the moment it boils.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 28, 2021

Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Mini Apple Pecan Bundt Cakes

Ingredients

• 2  peeled and chopped granny smith apples                     
  
• 1 cup chopped pecans
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsps. vanilla
• 1 tsp salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs

Directions

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, sugar and eggs and mix until creamy.
• 
  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add to large bowl and mix well.
• Add vanilla and mix well.
• Stir in apples and pecans.                                                                        
  
• Pour batter into generously greased mini bundt cake pan.                

Personal Recipe

Prepared by Brooke Walker

Louisiana Anthology
    September 28, 2021