Cocoanut Pralines

Ingredients

• 1 Cup of peeled and grated cocoanut
• 2 Cups of white or brown sugar
• 1/2 Cup of water
• Walnut size (dollop) of butter
• fruit (food) coloring is optional

Directions

1. Place sugar in a small pot with water.
2. Boil mixture to a boil, cook it until when a drop is placed in cold water and brittles (threaded).
3. Mix butter and grated cocoanut into the mixture and cook for a few minutes.
4. Add fruit coloring if desired.
5. Drop on a buttered pan to cool.

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

Cocoanut Pralines

Ingredients

• 1 Cup of peeled and grated cocoanut
• 2 Cups of white or brown sugar
• 1/2 Cup of water
• Walnut size (dollop) of butter
• fruit (food) coloring is optional

Directions

1. Place sugar in a small pot with water.
2. Boil mixture to a boil, cook it until when a drop is placed in cold water and brittles (threaded).
3. Mix butter and grated cocoanut into the mixture and cook for a few minutes.
4. Add fruit coloring if desired.
5. Drop on a buttered pan to cool.

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

Orange or Pineapple Ambrosia

Ingredients

• 1 Pineapple (peeled) or 4 Large oranges ( peeled)
• 2 Eggs
• 1 Cup of sugar
• Whole allspice
• 16 oz of grated cocoanut

Directions

1. Break (tear apart) fruit into tiny pieces.
2. Crack eggs and remove the yolk and dispose of them.
3. Place egg whites in a bowl
4. Beat to a stiff froth with the desired amount of sugar.
5. Place in a glass bowl a layer of the fruit.
6. Sprinkle a small amount of sugar over the fruit.
7. Spread a thin layer of the beaten egg.
8. Sprinkle a thin layer of grated coconut.
9. Repeat steps 5-8 until the dish is full.
10. Serve.

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

Orange or Pineapple Ambrosia

Ingredients

• 1 Pineapple (peeled) or 4 Large oranges ( peeled)
• 2 Eggs
• 1 Cup of sugar
• Whole allspice
• 16 oz of grated cocoanut

Directions

1. Break (tear apart) fruit into tiny pieces.
2. Crack eggs and remove the yolk and dispose of them.
3. Place egg whites in a bowl
4. Beat to a stiff froth with the desired amount of sugar.
5. Place in a glass bowl a layer of the fruit.
6. Sprinkle a small amount of sugar over the fruit.
7. Spread a thin layer of the beaten egg.
8. Sprinkle a thin layer of grated coconut.
9. Repeat steps 5-8 until the dish is full.
10. Serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
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

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