Trout Stuffed and Baked

Ingredients

• One or More Trout
• Stuffing of Choice
• Butter
• Black Pepper
• Salt
• Chopped Parsley
• Essence of Mushrooms or Catsup
• Wine or Vinegar
• Mushrooms or Tomato Sauce

Directions

1. Stuff one or more fish, using any stuffing desired.
2. Score them well and put in a buttered pan to bake.
3. Season with pepper, salt, and chopped parsley.
4. Moisten with a little essence of mushrooms or catsup and butter.
5. Baste every five minutes until they are done.
6. Remove the fish to a hot dish.
7. Throw some wine and vinegar into the pan and stir it to detach the crust from the pan.
8. Boil the sauce, add a little more butter, and pour over the fish.
9. Mushrooms will improve the sauce, however tomato sauce is a useable substitute.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
march 31, 2022

Calf head, boiled

Ingredients 

• Calf's Head
• Salt 
• Water
• Spoon 
• Butter
• Flour
• Lemon Juice
• Tomatoes

Directions

1. Clean head. 

2. Soak in water with salt.

3. Wait until it's white. 

4. Remove eyes with a spoon.

5. Take the tongue out then add salt.

6. Remove the brain for a separate dish. 

7. Put head in lukewarm water then boil.

8. Wait till it's tender.

9. Next make a sauce with; butter, flour, water.

10. Add the sauce to the head.

11. Add lemon juice and tomatoes.

12. Set in hot oven with water which it will boil.

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Eggs, Poached, and Ham

Ingredients

• Eggs
•  Ham

Directions

 1. Poach eggs in a tin dipper.

2. Put around a fried ham.

 

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Omelet, with sugar

Ingredients 

• Eggs
• Sugar
• Lemon

Directions

1. Beat 6 eggs.

2. Separate whites from yolks. 

3. Add 7 spoonful's of powdered sugar.

4. Flavor with lemon.

5. Bake for 10-15mins.

6. Omelet is done.

 

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Chicken and Rice Meal

Ingredients 

• Chicken breast
• Minute rice 
• Hot sauce

Directions

1. Defrost chicken breast.
2. Preheat in the air fryer. 
3. Add tony to chicken once ready.
4. Insert seasoned chicken into the air fryer for 22mins.
5. Put a cup of water in a bowl until it starts to boil.
6. Add a cup of rice to it.
7. Remove off of the stove.
8. Give chicken and rice time to cool down then serve on a plate.
9. Add any hot sauce .
10. Enjoy.

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Flannel Cakes Without Yeast

Ingredients

• One quart of buttermilk
• One quart of wheat flour
• One and half tablespoon of unsalted butter
• Two tablespoons of soda water

Directions

1. Combine all ingredients into a mixing bow and mix well.
2. Preheat a griddle or a pan; Pan-medium-low heat, griddle- medium or 300℉.
3. Pour on griddle like a pancake or into rings and cook until each side is golden brown.
4. Serve plain or with syrup.

— Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Fare or Stuffing

Ingredients

• Two bunches of spinach
• Whole chicken but only white meat
• One calf's brain
• Eight Eggs
• Half a cup of olive oil
• One tablespoon of water
• Six tablespoons of salt
• Six tablespoons of pepper
• Two cups of flour
• Half a cup of parmesan cheese
• Daube gravy

Directions

1. Boil and clean the calf's brain and set aside.
2.  Roast or boil whole chicken to preferred method. Pull all the white meat pieces off (breast and wings).
3. Chop white meat and place into mixing bowl.
4. Boil the spinach and chop finely and add to mixing bowl.
5. Add calf's brain.
6. Add 6 raw eggs, salt, pepper, and olive oil and mix very well.
7.  In a separate bowl add 2 eggs, water, and flour and mix .
8. Take this and roll it out thinly.
9.  Place the contents of the other bowl on top.
10. Fold in half twice and cut into smalls squares.
11. Fold in half twice and cut into smalls squares.
12. Placed the boiled pieces into a deep dish and sprinkle parmesan cheese on top. Add daube gravy and another layer of the other square. Continue this process until complete. Serve hot.
    

    — Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022