Fabacher Oyster Patties

 Ingredients

• One pound of oysters
• One cup of green Onions
• One Tablespoon of flour
• One Pint of oyster water
• Three Egg yolks
• Half of a lemon
• Salt
• Pepper
• Puff pastry dough

Directions

Patties                                                                            

1. Bring the oysters to a boil then set aside.
2. Cut the green onions, brown them with butter and flour, stir well.
3. Add three egg yolks, oyster water, and lemon juice to the mixture.
4. Season the mixture with salt and pepper.
5. Add the cooked oysters to the mixture and let simmer for thirty minutes.
6. Once everything is done simmering, shape the fricassee (the mixture) into patties.





Shells


1. Roll out your puff pastry until it is thin.
2. Use a round cookie cutter, or wine glass, to cut out three circles.
3. Use a smaller, circular cookie cutter, or shot glass, to cut the center out of two previous circle made.
4. Layer the two puff pastry rings on top on the whole circle that was not cut.
5. Bake puff pastry immediately.
6. Helpful tip: Dipping the cookie cutters in hot water before use will make the pasty rise higher and smoother.
-Mrs. Alma S. Wynn
Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

A Very Nice Potato Bread

 

Ingredients

• 2 pounds of flour
• 1 pound of warm mashed mealy Irish potatoes 
• 1 cup of yeast
• Salt 
• Milk 
• Water
• Butter or lard (optional)

Directions

1. Add 1 pound of warm mashed mealy Irish potatoes to 2 pounds of flour. 
2. Add milk, water, 1 cup of yeast, and salt to the potato and flour mixture. 
3. Knead dough well and shape into loaves. 
4. Place loaves in pans to rise. 
5. If you desire a rich short bread then add a little lard or butter to the dough. 

Source — La Cuisine Creole
Prepared by Alexa Martinez
Louisiana Anthology
March 24, 2022

White Cake

 

Ingredients

• 1 cup of butter
• 8 eggs 
• 1 teaspoon of cream of tartar 
• 1 cup of milk 
• 3 cups of pulverized sugar (powdered sugar)  
• 4 cups of sifted flour 
• Juice of 1 lemon 
• 1/2 teaspoon of soda (baking soda)

Directions

1. Separate the whites of 8 eggs. 
2. Whip the egg whites. 
3. Sift 4 cups of flour. 
4. Combine the whipped egg whites, 1 cup of butter, 4 cups of sifted flour, 3 cups of pulverized sugar, 1/2 teaspoon of soda, 1 teaspoon of cream of tartar, juice of 1 lemon in 1 cup of milk. 
5. Bake batter for 1 hour in a moderate oven. 

Source — New Orleans Cookbook
Prepared by Alexa Martinez
Louisiana Anthology
March 24, 2022

Skinny Chicken Parmesan

Ingredients

• Cooking spray 
• 4 chicken breasts, about 8 oz each, sliced in half lengthwise to make 8
• 3/4 cup seasoned breadcrumbs 
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese 
• 1 cup marinara or Filetto di Pomodoro 

Directions

1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
5. Bake 5 more minutes or until cheese is melted.

Source — skinnytaste
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Cream Pie

Ingredients

• 2 eggs 
• 1/2 cup of sugar 
• 1 tablespoon of flour 
• 1 tablespoon of corn starch 
• 1 pint of boiling milk 

Directions

1. Beat thoroughly the yolks of 2 eggs with 1/2 cup of sugar. 
2. Combine 1 heaping tablespoon of flour and 1 even tablespoon of corn starch. 
3. Add/stir flour and corn starch mixture into 1 pint of boiling milk. 
4. Cook for 3 minutes.
5. Cool and flavor to taste.

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Apricot Pudding

Ingredients

• 1/2 pint of granulated tapioca
• Can of apricots 
• Half cup of sugar  
• Cream 

Directions

1. Soak 1/2 pint of granulated tapioca overnight in enough water to cover it. 
2. Drain the juice from a can of apricots and add/stir to the tapioca. Reserve apricots.
3. Add a half cup of sugar and enough water to tapioca to create the consistency of pudding.
4. Boil pudding until tapioca until becomes clear.
5. Cover the bottom of a pudding dish with apricots. 
6. Sprinkle apricots with additional sugar and layer with tapioca pudding. 
7. Bake for half an hour and serve cold with cream. 

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Oyster Salad

Ingredients

• Two dozen oysters
• Half cup of Mayonnaise
• Crisp lettuce leaves 

Directions

1. Boil two dozen oysters in their own liquor for five minutes.
2. Drain and wash oysters in cold water. 
3. Dry oysters and stand away until very cold. 
4. Mix oysters with half a cup of Mayonnaise.
5. Serve oyster salad on crisp lettuce leaves.

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022