Rice Dressing with Oysters

Ingredients

• 3 cups rice
• One large spoon of lard
• One small onion cut fine
• One tablespoon pulverized sage
• One spoon of salt
• One teaspoon of pepper
• Three dozen oysters
• Two eggs
• One spoon of butter

Directions

1. Put three cups rice in two cups of water over a quick fire.
2. Let come to a good boil, then cover closely.
3. Cook slow for one-half hour.
4. Cook together in a pan the lard, onion, sage, salt, pepper, and oysters for ten minutes.
5. Turn the rice out in a bowl.
6. Beat two eggs and one spoon of butter into it well.
7. Add the oysters and gravy, and enough juice to make soft.
8. This is enough to dress a medium sized turkey.
9. The oysters can be omited if desired.

— Mrs. Lilly B. Riggs

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Scolloped Onions, Cauliflower or Asparagus

Ingredients

• Onions Cauliflower, or Asparagus
• One tablespoon butter
• One and one-half tablespoonful of flour
• One pint of hot milk

Directions

1. Beat one tablespoon butter into one and one-half tablespoonful of flour.
2. Boil either vegetable until tender.
3. Put vegetable in baking dish.
4. Cut cauliflower or asparagus into small pieces.
5. Pour over butter and flour sauce.
6. Pour over it one pint of hot milk.
7. Cook until like custard.
8. Bake one half hour.

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Graham Bread

Ingredients

• One cake of compressed yeast
• Three quarts of Graham flour
• One kitchen spoonful of lard
• One large cup of brown sugar
• One tablespoon of salt

Directions

1. Well dissolve the yeast in cold water.
2. Mix well the lard, sugar and salt into the flower.
3. Put in your yeast.
4. If set by eight in the morning, will be ready to make into loaves by three in the afternoon.

— Mrs. H. J. Mullen

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Tomato Aspic

Ingredients

• One can of tomatoes for twelve people
• One slice of onion
• Two bay leaves
• A few celery tops
• One teaspoonful of salt
• A dash of cayenne
• Three-quarters of a box of gelatine
• Half of a lemon

Directions

1. Steam the tomatoes.
2. Put the tomatoes in a sauce pan with one slice of onion, two bay leaves, a few celery tops, a teaspoonful of salt and a dash of cayenne.
3. Add three-quarters of a box of gelatine to one-half cup of cold water.
4. Soak for one half hour.
5. Bring the gelatine to boiling point.
6. Mix the tomatoes and gelatine until dissolved.
7. Add the juice of half a lemon.
8. Strain again.
9. Pour into egg cups or moulds.
10. Let stand aside on ice for four or five hours.
11. When ready to use, plunge the cups in hot water for one minute.
12. Turn the aspic out on lettuce leaves.
13. Serve with mayonnaise.

— Mrs. F. A. Dicks

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Tilapia Tacos with Cilantro Lime Coleslaw

 

Ingredients

• Four tilapia filets
• Four small tortillas
• Packet of taco seasoning
• One lime
• One tablespoon of olive oil
• Two cups of coleslaw
• Four tablespoons of mayonnaise
• One tablespoon of chopped cilantro
• Half a teaspoon of sugar
• Quarter teaspoon cracked black pepper

Directions

1. Season fish on both sides with taco seasoning.
2. Heat olive oil in a skillet on the stove on medium heat.
3. Add tilapia filets and cook 3-4 minutes on each side until fish reaches 145 degrees internal temperature.
4. Mix coleslaw, mayonnaise, half of the chopped cilantro, sugar, black pepper, and the juice of half the lime.
5. Heat up tortillas on stove for 30 seconds.
6. Plate with coleslaw on the fish tacos, garnish with lime, and other half of the cilantro.

Prepared by Robert Stewart
Louisiana Anthology
May 13, 2022

Recette De La Genoise

English:

Ingredients

• Two eggs
• Five ounces of powdered sugar
• Five ounces of butter
• Five  ounces of flour

Directions

1. Weight the two eggs, set aside the same weight in powdered sugar, butter, and flour.
2. Melt a little butter in a pan, break the eggs into the pan, then add the set aside ingredients.
3. Mix everything together well and add a pinch of salt. 
4. Prepare little dishes with butter, pour the mix in there, then cook.
5. Alternatively, you can add crushed almonds to give more texture, or roll into dough for small cakes. 

Français:

Ingrédients

• Deux Oeufs
• Cinq Onces De Sucre En Poudre
• Cinq Onces De Beurre
• Cinq Onces De Farine

Directions

1. Pesez les deux œufs, réservez le même poids en sucre glace, beurre et farine.
2. Faites fondre un peu de beurre dans une poêle, cassez les œufs dans la poêle, puis ajoutez les ingrédients réservés.
3. Bien mélanger le tout et ajouter une pincée de sel. 
4. Préparez des petits plats avec du beurre, versez-y la préparation, puis faites cuire.
5. Alternativement, vous pouvez ajouter des amandes concassées pour donner plus de texture, ou rouler dans la pâte pour de petits gâteaux.

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022

Haricots Verts

English:

Ingredients

• 1 small onion
• 1 ounce of parsley
• 1 ounce of bay leaf
• 1/2 ounce of thyme 
• 1/2 pound of haricots verts (baby string beans)

Directions

1. Tie the onion, parsley, bay leaf, and thyme together with a thread and boil for 15 minutes.
2. Take the haricots verts to a rolling boil for 30 minutes.
3. When both are done boiling, dry well with a clean cloth.

Français:

Ingrédients

• 1 petit oignon
• 1 once de persil
• 1 once de laurier
• 1/2 once de thym
• 1/2 livre de haricots verts 

Directions

1. Attachez l'oignon, le persil, le laurier et le thym avec un fil et faites bouillir pendant 15 minutes.
2. Porter les haricots verts à gros bouillons pendant 30 minutes.
3. Lorsque les deux sont cuits, séchez-les bien avec un chiffon propre.

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022