Goose, Wild

 

Ingredients

• 1 whole goose (plucked, gutted, and washed)
• 5 slices of a bread of your choice (cut into cubes)
  
• 3 tablespoons of butter (melted)
  
• 1 onion (chopped)
  
• 1 stalk celery (chopped)
• 1 cup of vegetable broth
  
• olive oil
  
• salt 
• pepper
• any additional seasonings of your choice (optional)
  

Directions

1. Preheat the oven to 325 degrees Fahrenheit.
   
2. Mix the following in a large bowl: cubes of bread, chopped onions, chopped celery, melted butter, vegetable broth, salt, pepper, and any additional seasonings you've picked out. 
   
3. Pat your goose dry with paper towel then stuff the cavity with the dressing.
4. Truss the bird and then align it on a roasting pan, breast side up.
   
5. Prick the outside of the bird all over with a fork.
6. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice the bird's skin.
   
7. Roast the bird for 40 minutes in a 325 degrees Fahrenheit oven. 
8. Check the temperature of the breast. The reading should be slightly over 130 degrees Fahrenheit.
9. After 40 minutes, remove the goose from the oven. 
10. Carve out the breast, cover them in tin foil and set them aside to rest. 
11. Then place the rest of the bird back into the oven for an additional 30 minutes.
    
12. Remove the rest of the bird from the oven, lightly cover with tin foil.
13. Set aside to rest for 10 minutes before serving.

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Partridge (Roasted)

 

Ingredients

• One whole partridge (plucked)
• Seasoning blend of your choice (optional)
  
• Salt
• Pepper
• olive oil
  

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
   
2. Pat your partridge dry with paper towel and then align it on a roasting pan.
   
3. Lightly coat the bird with olive oil.
4. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice the bird.
   
5. Roast the partridge for 25 minutes the oven. 
6. Remove the bird from the over, lightly cover with tin foil.
7. Set aside to rest for 10 minutes before serving.
   

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Quail (roasted)

Ingredients

• Three whole quail (plucked)
• Seasoning blend of your choice (optional)
  
• Salt
• Pepper
• olive oil
  

Directions

1. Preheat the oven to 500 degrees Fahrenheit. 
   
2. Pat quail dry with paper towel and then align them on a roasting pan.
   
3. Lightly coat the birds with olive oil.
4. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice to the birds.
   
5. Roast the quails for 10-12 minutes in a 500 degrees Fahrenheit oven. 
6. Remove the birds from the oven, lightly cover with tin foil.
7. Set them aside to rest for 5 minutes before serving.
   

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Monkey Bread

Ingredients

• 

  Three 8-ounce packages of buttermilk biscuits 
• 1 cup granulated sugar  
• 2 teaspoons cinnamon
• 1 cup butter 
• 1/2 cup brown sugar 

Directions

Dough

1. Heavily grease tube pan with butter
2. Preheat oven to 350F.
3. Separate biscuits and cut each one into four equal bites-sized pieces.
4. Combine granulated sugar and cinnamon in a bowl or plastic bag.
5. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat.
6. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.  

Syrup 

1. In a small saucepan, combine brown sugar and butter.
2. Add 1/2 cup of the remaining sugar-cinnamon mixture.
3. Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat 
4. Stir until sugars have fully dissolved. Do not overcook the syrup.
5. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
6. Bake for 30 minutes or until brown.
   

Source — Self Proclaimed Foodie
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022

Soft Ginger Bread

Ingredients

• 3 cups flour
• 1/2 cup milk 
• 1/2 cup lard 
• 1/2 cup New Orleans molasses 
• 1 teaspoonful soda 
• 2 eggs 
• 1 teaspoonful of ginger 

Directions

1. Beat the yolk of the eggs and the lard together .
2. Add the milk, soda, molasses, ginger, and flour.
3. Beat the whites to a stiff froth and add them carefully.
4. Bake in a moderate oven 3/4 of an hour.

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 14, 2022

Velvet Sponge Cake

Ingredients

• 3 eggs
• 1 cupful of granulated or powdered sugar  
• 1 cupful of sifted flour 
• 1 teaspoonful of Dixie baking powder
• 1/2 cupful of boiling water 

Directions

Cake 

1. By the use of one more egg any layer cake maybe made better than with butter.
2. Save 2 white sout for frosting.
3. Use the other egg and 2 yolks for the cake.
4. Beat 2 eggs lightly.
5. Beat in 1 cupful of granulated or powdered sugar. 
6. Beat in 1/2 cup of sifted flour.
7. Beat in 1/2 cupful of flour sifted with 1 teaspoonful of Dixie baking powder.
8. Lastly, beat in 1/2 cupful of boiling water gradually.
9. Bake in layer cake tins and have the tin buttered.
10. Fill and bake immediately in a well heated oven.
11. The batter will seem very thin, but the cake is excellent.

Frosting 

1. Whip the whites stiff.
2. Stir in sugar.
3. Spread between each layer, and over the top.

Extras For Frosting 

1. For cocoanut cake, sprinkle cocoanut over the frosting between the layers, and thickly over the top layer.
2. For chocolate, 1/2 teacupful of Baker's chocolate, and stir in the frosting, and use as before.

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022

Strawberry Float

Ingredients

• 
  1 pint of strawberries 
• 2 eggs 
• 2 cups of pulverized sugar
• 1 pint of milk
• Vanilla flavoring 

Directions

Cream 

1. Crush the berries.
2. Separate the whites of the eggs from the yolks.
3. Beat the former (whites) to a stiff dry froth.
4. Add the sugar.
5. Put in crushed berries gradually.
6. Beat until the whole is a stiff pile of rosy cream.
7. Place in glass dish and set on ice.

Sauce 

1. Beat the yolks of the eggs in half a cupful of the mil.
2. Place remainder of milk on the stove in a pan set in another containing boiling water.
3. When the milk is hot add sugar, eggs and vanilla to taste.
4. Set on ice to cool.
5. Sauce is to be poured in serving about the frothy berries. 

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022