Bécassines de la Nouvelle Orleans (New Orleans Snipe)

 Ingrédients

• Veau
  
• Petit morceau de pore salé
• Foie de veau
• Assaisonnement
• Truffes
• Champignons
• Bécassines

Les Directions

1. Prenez du veau, des pores salés et du foie de veau; hachez le tout finement, avec un peu d'assaisonnement.
2. Laisser mijoter à feu doux, vaporiser et mélanger le tout pour faire une pâte.
3. Hachez les truffes et les champignons et ajoutez un peu d'eau des deux, mélangez à la pâte.
4. Couper la bécassine en deux et remplir de pâte, cuire 10 minutes.
5. Terminer avec de la gelée.

Ingredients

• Veal
  
• Small piece of salted pore
• Calf's liver
• Seasoning
• Truffles
• Mushrooms
• Snipe

Directions

1. Take some veal, salted pore, and calf's liver; chop everything fine, with some seasoning.
2. Simmer mixture over low heat, spray and mix everything together to make a paste.
3. Chop the truffles and mushrooms and add some water from both, mix into the paste.
4. Cut snipe in half and fill with paste, cook for 10 minutes.
5. Finish with Jelly.

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel  

Louisiana Anthology
December 20, 2021

Salmon

 

Ingredients

• 1/3 Cup Honey
• 1/4 Cup Soy Sauce
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Red Pepper Flakes
  
• 3 Tablespoons Olive Oil
• 4 Salmon Filets
• Salt
• Black Pepper
• 3 Cloves of Garlic
• 1 Lemon 

Directions

1. Whisk honey, soy sauce, lemon juice, and red pepper flakes together in a medium bowl.
2. Heat skillet with oil and add salmon skin down and season with salt and pepper.
3. Cook until golden.
4. Add garlic and honey mixture, and cook until sauce is reduced by 1/3.

Source — Family Recipe
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Stuffed Oysters

 

Ingredients

• 4 Dozen Small Oysters
• 24 Soda Crackers 
• 1 Large Spoon of Lard
• 2 Eggs
• 1 Large Spoon of Butter
• Choice of Seasonings

Directions

1. Soak crackers in the liquor of the oysters. 
2. Chop oysters fine and season with onion, thyme, parsley, etc.
3. On a hot skillet add the oysters, lard, eggs (well beaten), and butter.
4. Cook until done.
5. Fill a dozen shells with mixture and sprinkle with cracker dust.
6. Put in oven until brown

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Apple Soup

Ingredients

• 
  6 Apples
• 8 Cups of Water
• little Cinnamon Bark
• Piece of Lemon Peeling
• Sugar to Taste
• Tiny Bit of Salt

Directions

1. Peel, core, and cut the apples.
2. Boil them until tender.
3. Strain the apples then return them to the water
4. Add cinnamon bark, lemon peeling, sugar, and salt to boiling water.
5. Serve hot or cold.

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Cookies

Ingredients

• 
  2 Cups Sugar
• 1 Cup Butter
• 3/4 Cup Sweet Milk
• 2 Eggs
• 5 Cups Flour
• 2 Teaspoons Dixie Yeast Powder

Directions

1. Mix and roll thin.
2. Bake quickly

    - Mrs S.F.G.

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Fried Rice

Ingredients

• Day old rice
• Eggs
• Veggies (carrots, onions, green onions, peas)
• Minced Garlic
• Soy sauce
• Oyster sauce
• Toasted sesame oil
• Butter

Directions

1. Scramble eggs and set aside.
2. Saute veggies and garlic.
3. Add rice and fry on high heat.
4. After a minute, add the soy sauce, oyster sauce, and sesame oil.
5. Continue to combine for 3-5 minutes.
6. Remove pan from heat and add green onions, and scrambled eggs.
7. Taste and season with salt and pepper if needed.

Source — Garrett Trostle
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

String Beans

Ingredients

• Whole string green beans
• Salt

Directions

1. Take off the strings and break into pieces.
2. Cook in boiling water until tender, adding salt to taste.
3. Drain and place in hot dish. Add butter if desired.

Source — New Orleans Cook Book
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021