White Sauce for Veal or Lamb

Ingredients

• Pint of milk
• Flour
• Small piece of butter
• Blade of mace- outer covering of the nutmeg
• Grated nutmeg

Directions

1. Start with the pint of milk.
2. Thicken the pint of milk with flour.
3. Continue to thicken the milk by adding a small amount of butter.
4. After adding the butter, add a blade of mace.
5. Add grated nutmeg to complete your sauce.
6. Serve with veal or lamb.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

White Sauce for Veal or Lamb

Ingredients

• Pint of milk
• Flour
• Small piece of butter
• Blade of mace- outer covering of the nutmeg
• Grated nutmeg

Directions

1. Start with the pint of milk.
2. Thicken the pint of milk with flour.
3. Continue to thicken the milk by adding a small amount of butter.
4. After adding the butter, add a blade of mace.
5. Add grated nutmeg to complete your sauce.
6. Serve with veal or lamb.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Graham Crackers

Ingredients

• 2 cups graham flour
• 1 cup white flour
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg
• salt to taste

Directions

1. Combine the graham flour, white flour, sugar, and salt in a medium-sized bowl.
2. In a separate bowl, whisk the egg. Stir the beaten egg into the dry ingredients until you have a stiff dough. 
3. Knead the dough gently with the butter until smooth.
4. Roll the dough out and cut the dough into rectangles.
5. Bake for 10 to 12 minutes at 350 degrees.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Graham Crackers

Ingredients

• 2 cups graham flour
• 1 cup white flour
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg
• salt to taste

Directions

1. Combine the graham flour, white flour, sugar, and salt in a medium-sized bowl.
2. In a separate bowl, whisk the egg. Stir the beaten egg into the dry ingredients until you have a stiff dough. 
3. Knead the dough gently with the butter until smooth.
4. Roll the dough out and cut the dough into rectangles.
5. Bake for 10 to 12 minutes at 350 degrees.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Rice Cakes

Ingredients

• 1 cup cold boiled rice
• 1 pint flour
• 1 teaspoon salt
• 2 eggs
• 1 liter oil
• milk, optional

Directions

1. Combine the rice, flour, and salt in a medium-sized bowl. 
2. In a separate bowl, whisk the eggs until well beaten. Combine the whisked eggs with the dry ingredients. Add milk into the mixture to make a thicker batter.
3. Cute the rice cakes into rectangles and deep fry until golden.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Rice Cakes

Ingredients

• 1 cup cold boiled rice
• 1 pint flour
• 1 teaspoon salt
• 2 eggs
• 1 liter oil
• milk, optional

Directions

1. Combine the rice, flour, and salt in a medium-sized bowl. 
2. In a separate bowl, whisk the eggs until well beaten. Combine the whisked eggs with the dry ingredients. Add milk into the mixture to make a thicker batter.
3. Cute the rice cakes into rectangles and deep fry until golden.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Tom Thumb Omelet

 

Ingredients

• Eight eggs
• One cup of grated cheese
• Half of a cup of sweet milk 
• Butter
• Salt

Directions

1. Apply butter evenly across a skillet of choice.
2. Beat the eggs together until there is a nice even color.
3. Combine the grated cheese and the sweet milk to the beaten eggs. 
4. Pour the egg mixture into the skillet lined with hot butter. 
5. Season the egg mixture with salt.

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021