Cullis

Ingredients

• Six pounds of sliced lean veal
• Two pounds of lean ham
• Two ounces of butter
• Handful of chopped mushrooms
• Three onions
• One carrot
• Sweet herbs
• Rind of a lemon
• One half teaspoon of mixed allspice, mace, and cloves
• Four quarts of stock

Directions

1. Put all ingredients into a stewpan and let it brown.
2. Add four quarts of stock and let boil three to four hours.
3. Strain off the stock.
4. Add a brown roux to the dish.
5. Allow to boil for ten minutes, stirring constantly
6. Pass through a straining cloth.

Source — Creole Cookery Book
Prepared by Cameron Hughes

Louisiana Anthology
April 6, 2022

Special Deviled Eggs

Ingredients

• 6 peeled boiled eggs
  
• 3 tablespoons mayonnaise
• 1 1/2 tablespoon mustard
• 1 tablespoon pickle relish
• Tony's Chachere's seasoning

Directions

1. Cut boiled eggs in halves, scoop yolks out and put into to a bowl.
2. Break egg yolks up and add mayonnaise, mustard and relish.
3. When mixed together, add a scoop of the mixture into each egg white half evenly.
4. Add Tony's seasoning on top for spice and color.
5. Keep chilled until ready to serve.

Source — Personal Recipe

Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Clear Pea Soup

Ingredients

• 2 quarts good beef or veal soup stock
• 1 quart young green peas
• Heads of lettuce
• 1 sprig of mint
• Salt
• Pepper

Directions

1. Boil soup stock the day before making this soup.
2. Add peas, lettuce heads and mint to soup stock.
3. Add salt and pepper to taste.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Economical Green Pea Family Soup with Egg Dumplings

Ingredients

• 1 quart shelled English peas
• 1 veal bone or 1/2 a chicken
• 1 gallon water
• Muslin bag
• 2 eggs
• 1 spoonful milk
• Flour
• 1 spoonful butter
• Lettuce heads for flavor (optional) must be taken out before dumplings are added

Directions

1. Boil veal bone or chicken in gallon of water for 2 hours.
2. Place 8 ounces of peas into a muslin bag and into stock until peas are perfectly done.
3. Skim out peas, meat and bone and add the rest of the peas to boil.
4. While those peas cook, pour the peas from muslin bag into a pan and mash smoothly.
5. Add eggs, spoonful milk, flour and spoonful butter to the mashed peas.
6. Make the batter into small round dumplings and gently drop into soup.
7. When dumplings boil to top the soup is ready to serve.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Chicken Gombo with Oysters

Ingredients

• 1 young chicken or 1/2 of a grown chicken
• 1 quart of fresh green okras
• 1 slice of ham (1/4 pound)
• 2 dozen fine oysters
• Salt
• Pepper
• Flour
• Rice to serve with
• 1/2 gallon of water

Directions

1. Cut up chicken and roll in salt, pepper and flour.
2. Fry chicken in lard or drippings until it is a nice brown.
3. Take chicken out and place in pot to boil.
4. Cut up okra and fry in the same lard or drippings.
5. Place okra and slice of ham in with chicken.
6. Pour 1/2 gallon of boiling water over ingredients and let boil down to 3 pints.
7. About 10 minutes before serving, pour oysters and 1/2 pint of their liquid into pot.
8. Let everything come to a good boil and serve with rice.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Best Ever Banana Bread

Ingredients

• 1 3/4 cups of flower
• 1 1/2 cups of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1/4 cup plus 1 tablespoon of buttermilk
• 1/2 cup of vegetable oil
• 2 eggs
• 1 teaspoon of vanilla
• 2 ripe bananas
• 1 cup of walnuts

Directions

1. Beat eggs.
2. Mash bananas.
3. Coarsely chop walnuts.
4. Grease and flower 9 x 5-inch baking loaf pan.
5. Combine flour, sugar, and salt.
6. Add baking soda to buttermilk.
7. Stir in buttermilk, oil, eggs, and vanilla.
8. Add flower, sugar, and salt and mix well.
9. Fold in bananas and walnuts.
10. Pour mixture into loaf pan.
11. Bake at 325 degrees for 1 hour and 20 minutes or until the top is golden brown and the bread splits.

Source — The Bishop’s Bounty
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Sponge Cake

Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats. Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019