Brown Fricasse

Ingredients

• 3 lbs. of Beef or Veal
• 4 Eggs
• Flour
• 1/8 of Stale bread
• Salt
• Pepper
• Ginger
• Tomato or walnut catsup (ketchup)

Directions

1. Chop the beef or veal very fine, removing any stringy parts. 
2. Season the meat with pepper, salt, and a small amount of ginger.
3. Lightly beat 4 eggs, and gather a large plateful of stale bread. 
4. Form balls out of the ingredients, dip them into flour, and fry them.
5. Mix cold water and some seasonings with 2 tablespoons of flour, and pour everything into the pan.
6. Once it has begun boiling, throw some over the balls and let it stew for about 15 minutes. 
7. Dish them in tomato or walnut catsup (ketchup). 

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Terrapins

Ingredients

• Large, fat, thick-bodied terrapins.  Preferably female. 
• Salt
• Eggs
• Fresh butter
• Sherry or Madeira (wine).
• Powdered nutmeg
• Mace
• Possibly liquorish 

Directions

1. Place the terrapins whole into boiling water.  Add salt, and let them boil until done.
2. Take off the shells and extract the meat, while carefully removing the sand-bags, gall, and entrails.
3. Cut the meat into pieces, and place it into a stew pan with eggs and sufficient butter to stew well.
4. Let it stew until hot, keeping the pan carefully covered and over fire.
5. Make a sauce of beaten egg yolks and flavored with Sherry or Madeira (wine), powdered nutmeg, mace, and clumps of butter.
6. Stir the sauce over a fire until it comes close to a boil, and then serve.  Separately of preferred. 
7. It should be noted that an alternate version of the recipe says to add a small lump of liquorish about the size of a 5 cent piece (a nickel) and then serve once very hot. 

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Caramel Ice Cream

Ingredients

• 1.5 lbs brown sugar
• Caramel
• Milk

Directions

1. Melt brown sugar in frying pan until liquid, stirring the whole time. (Do not scorch or get too dark.)
2. Boil a pint of milk by degrees.
3. Pour caramel into boiling milk and mix well.
4. Cool the mixture.
5. Strain into 3 quarts of ream or milk.
6. Freeze the mixture.
7. Whip 1 pint of the cream and add as needed.

-Mrs. D. Rosenbaum

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Lobster Salad

Ingredients

• Lobster
• Cod or Halibut
• Potatoes
• Watercress or other salad green
• Dressing

Directions

1. Cook Lobster.
2. Cook Cod or Halibut.
3. Cook potatoes.
4. Add 1/3 Lobster, 1/3 Cod or Halibut, 1/3 Potatoes.
5. Add Watercress or Salad green.
6. Mix together.
7. Add a few spoonfuls of dressing.
8. Decorate.

—Mrs. J. W. Billington

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Peanut Butter Chocolate Bars

Ingredients

For the peanut butter layer: 

• 1 cup unsalted butter
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2 cups graham cracker crumbs

For the chocolate topping:

• 12 ounce package of semi-sweet chocolate chips
• 1/4 cup creamy peanut butter

Directions

To make peanut butter layer:

1. Line 13x9 pan with foil or parchment paper.
2. Melt butter. 
3. Add melted butter and peanut butter to a large mixing bowl.
4. Mix until thoroughly combined.
5. Add powdered sugar and mix well.
6. Add graham cracker crumbs and mix well.
7. Scoop mixture into 13x9 pan and press it into an even layer.

To make chocolate topping:

1. Add the chocolate chips and 1/4 cup of peanut butter to microwave safe bowl.
2. Microwave in 20 second increments and stir well until completely melted.
3. Pour melted chocolate on top of peanut butter layer.
4. Spread chocolate into an even layer.
5. Cover the pan tightly.
6. Refrigerate for 2 hours or until firm.

Source — Janet Falgout
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Beefsteak

Ingredients

• Butter
• Steak
• Salt
  
• Pepper

Directions

1. Heat the pan.
2. Moisten the pan with butter.
   
3. Fry steak for three to four minutes.
4. Remove the steak from the hot pan.
5. Add salt and pepper as necessary.
6. Saturate both sides with butter.
7. Serve while warm.

—Mrs. J. B. A. Ahrens

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 13, 2021

Beefsteak

Ingredients

• Butter
• Steak
• Salt
  
• Pepper

Directions

1. Heat the pan.
2. Moisten the pan with butter.
   
3. Fry steak for three to four minutes.
4. Remove the steak from the hot pan.
5. Add salt and pepper as necessary.
6. Saturate both sides with butter.
7. Serve while warm.

—Mrs. J. B. A. Ahrens

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 13, 2021