Regular Oyster Patties

Ingredients

• Puffy paste
• Stewed oysters

Directions

1. Bake puff paste to a light brown color.
2. After cooling, fill with stewed oysters.
3. Serve as soon as done

Mrs. Oliver

Source — New Orleans Cookbook
Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

Fried Oysters

Ingredients

• Large oysters
• One ounce of butter
• Salt and pepper
• One egg
• Cracker crumbs

Directions

1. Dry out oysters
2. Heat lard in thick frying pan (butter)
3. Season oysters with salt and pepper
4. Dip oyster into egg, then crumbs: place into hot grease
5. Fry until golden brown: turn them occasionally

A.C. King

Source — New Orleans Cookbook
Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

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Mock Chicken Salad (regular)

Ingredients

• Three pounds of white veal
• Eight eggs
• Ten cucumbers
• Three heads of celery
• Half small bottle sweet oil
• Salt and pepper
• Vinegar

Directions

1. Start off by boiling white veal until tender.
2. Boil eggs until done.
3. Chop eight boiled eggs and ten cucumbers. Chop celery heads.
4. Mix in salt, pepper, and vinegar.

- G.P. Work

Source — New Orleans Cookbook

Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

Chicken Pasta Salad

Ingredients

• 1 Box Rotini Noodles (Spiral Noodles)
  
• 1/2 Red Bell Pepper
• 1/2 Bottle Italian Dressing
• 1/2 Jar of Boscoli Family Italian Olive Salad
• 3 Chicken Breast
• 1 Can Medium Black Olives
• Salt 
• Pepper
• Tony's Seasoning
• Garlic Powder
• Water

Directions

1. Shred chicken.
   
2. Apply salt, pepper, Tony's Seasoning, and Garlic powder to the chicken.
3. Place chicken in a pan with water almost to the top of the chicken.
4. Put on stove at medium heat bringing the water to a rolling boil.
5. Add water as it boils off to prevent chicken drying.
6. Use a pot to boil your noodles.
7. Dice and add the red bell pepper to your noodles while they are cooking.
8. Strain noodles and place a large bowl.
9. Slice olives and add to the pasta.
10. Using the lid to the olive salad, drain some of the oil out.
11. Add half of the olive salad jar to the bowl.
    
12. Add the Italian dressing to the bowl
13. Check the chicken to make sure it is fully cooked. 
14. Boil off additional water and pan sear chicken for 3 minutes.
15. Add chicken to the bowl.
16. Mix well and enjoy!

Source — Gwenda Lamb

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022

CRÈME À LA GLACE À LA CÉLESTINE

Ingredients

• 6 Eggs Yolks
• 1 Egg White
• 1/2 lb Extra Fine Chocolate
• Milk
• 2 Cups of Sugar
• 1/4 Liter of Fresh Cream
• Piece of Vanilla

Directions

1. Beat the egg yolks in a bowl.
2. Add the egg whites then the sugar (beat firmly).
3. Add the cream. 
4. Dissolve the chocolate in hot milk.
5. Let it thicken in a bain-marie.
6. Add vanilla.
7. Pour it into the bowl.
8. Pass through a sieve and glaze.
9. Put in a mold over ice.

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022

Brandade de Morue

Ingredients

• Cod
• Oil
• Garlic
• Parsley
• Vinegar
• Cream or Milk

Directions

1. Desalinate the cod for twenty-four hours at least. (desalinate - remove salt from)
2. Blanch it over the fire.
3. Remove the skin and bones.
4. Pound it well in a mortar.
5. Add some oil, garlic, parsley, a little boiling vinegar.
6. Mix your cod always turning on the same side and always adding oil and cream (or milk) as it becomes thick.
7. Turn well until it is white.
8. Serve in a dish or in a crust of vol au vent.

I understood that it is on a low heat that we always turn, it is like mayonnaise more or less. It can be kept and eaten cold for a day or two — it is very rich.

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022

Blanquette de Veau

Ingredients

• Veal
• Water
• Salt
• Pepper
• An Onion
• A Carrot
• Parsley
• Bay Leaf
• Fresh Butter
• 2 Spoonful of Flour
• Egg yolk
• Juice of Lemon or Vinegar
• Spoonful of Cream
• Mushrooms if wanted

Directions

1. Cut pieces of veal into squares.
2. Brown them to a beautiful golden color.
3. Add cold water, just at the level of the meat.
4. Put in salt, pepper, an onion, a carrot, parsley, bay leaf.
5. Cook for two hours slowly.
6. In another pan, put a piece of very fresh butter and two spoonful of flour.
7. Turn and cook without taking color.
8. Moisten with the juice of the meat.
9. Let simmer.
10. Dilute in a cup an egg yolk with juice of lemon or a drizzle of vinegar and a spoonful of cream.
11. Add to the sauce.
12. Stir for a moment, but do not let it boil.
13. Pour over the meat that has been kept warm with a little juice.
14. You can add mushrooms if you want.

-Leonie Penin

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022