Cold Daube

 

Ingredients

• 
  Eight pounds of roast
• One pound of pork fat
• Four pigs feet
• Four calves feet
• Two beeves (cows) feet
• One red pepper (chopped)
• Three pints of vinegar

Directions

1. Cut the pork fat into thin slices.
2. Put all the meat into a pan, cover with vinegar, and let soak overnight.
3. Separate the calves and pigs feet from the mixture, take out the bones, and set aside in a separate pot.
4. Separately, slowly heat the calve and pig feet meat mixture, stir constantly. Once hot, set aside into a dish to cool rapidly.
5. Place the red pepper (chopped) in between the slices
   of pork fat.
6. Cover the pan of meat with water, boil slowly until everything is thoroughly cooked.

-Mrs. B.S. Story

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup (two sticks) of melted butter
• One tablespoon of salt
• One tablespoon of pepper
• One cup of lemon juice
   

Directions

1. Boil the eggs, once cooled take off the shells. Slice the eggs and set aside.
2. Combine sliced eggs with melted butter into a pot.
3. Add salt and pepper.
4. Stir all ingredients constantly while heating on the stove.
5. As you stir, add lemon juice.
6. Once the consistency becomes creamy and thick, the sauce is ready to serve. It is best served with fish or poultry.

-Mrs. J.T. Sawyer

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• Small box of truffles
• 1 small lemon
• 2 large tablespoons butter
• 1 large tablespoon flour
• 1 small teaspoon of eschallot or onion, minced
• 3/4 cup sweet (whole) milk

Directions

1. Drain mushrooms and truffles, mince as finely as possible, put in medium sized bowl.
2. Drain 1/2 of the lemon into the bowl of mushrooms and truffles, set to side.
3. Put 2 large tablespoons of butter in a saucepan.
4. After butter is hot, add 1 large tablespoon flour and 1 small teaspoon of minced eschallot or onion, stir continuously until golden.
5. Once golden, add 3/4 cup sweet (whole) milk, stir for 5 minutes to prevent lumping.
6. Once sauce is pasty, add the bowl of mushrooms and truffles, season with cayenne pepper and salt, drain other 1/2 of lemon into sauce, stir and let simmer for a few minutes.
7. The sauce can be made ahead of time, when ready to use place the vessel in bowling water until warm.

  — Mrs. R. Pritckard

Source — Creole Cookery Book

Prepared by Lacey Dupre

Louisiana Anthology
March 25, 2022

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