Ingredients
- 1 cup salt
- 1 quart cream
- 1 quart milk
- 4 eggs
- 1 onion
- 1/2 tablespoon parsley
- 3 tablespoons flour
- 1/4 pound clarified butter
- 1 cup bread crumbs
Directions
- Boil the fish being used with salt and seperate from bone.
- Boil 1 quart of cream and 1 cup o milk with 4 egg yolks beaten in seprate from fish.
- Add 1 diced onion and 1/2 tablespoon parsley.
- Once boiled, strain the cream, return to heat, and when boiling add 3 tablespoons flour.
- Once smooth add 1/4 pounds of clarified butter (a little more if not made with cream).
- Butter a deep dish and place a layer of fish, then sauce; repeat unil dish is full leaving the top layer as the sauce.
- Cover with bread crumbs and bake for 30minutes.
Ingredients
- 3 pints oysters
- 1 pint rich crème
- 1 teaspoon flour
- 1 tablespoon butter
Directions
- Strain 3 pints of oysters through a cullender.
- Put 1 pint of rich crème into a sauce pan.
- Mix in 1 tablespoon butter and 1 teaspoon flour together separately.
- Put crème over low flame and when it begins to heat mix in the flour and butter slowly.
- Let simmer for a few minutes (2-5).
- Add oysters and cook and cook for 10 minutes.
- Serve dish hot to table.
Ingredients
- Four eggs
- Three cups brown sugar
- One nutmeg, grated
- One Tbsp. butter
- One Tsp. yeast powder
- flour for rolling
Directions
- Combine ingredients and mix until fully incorporated
- Roll out dough
- Cut out rounds with a biscuit cutter and cut out center with an apple corer
- Twist to create shape
- Deep fry in lard
Ingredients
- Four ripe oranges
- One lb. powdered sugar
- One lb. unsalted butter
- 14 oz. flour, sifted
- Ten eggs
Directions
- Roll the oranges under your hand until soft
- Zest the oranges
- Cut the oranges and juice through a strainer
- Mix the sugar and orange juice
- Add butter to sugar mixture and and stir until light
- Beat the eggs
- Add the eggs and flour a little at a time to the butter sugar mixture
- Beat together
- Butter a large shallow pan and put in mixture
- Bake at 400 F until cooked through
Ingredients
- One quart blackberries
- Pie pastry dough for shell and cover
- 2/3 cup brown sugar
- 1/3 cup water
- One Tsp. flour
- 1/4 Tsp. salt
- Half a nutmeg, grated
Directions
- Pick the berries clean and rinse in cold water
- Butter pie dish and line with shell
- Put in blackberries 1/2" deep and add water
- Add brown sugar, salt, flour, and nutmeg evenly around blackberries
- Cover with pie pastry and press edges of cover and shell together
- Trim edges neatly and cut a slit in the cover
- Bake at 425 F for 45 minutes
Ingredients
- Four chicken leg quarters or six chicken thighs (bone-in)
- Salt, ground pepper
- Two cups dry white wine
- One bunch thyme, divided in half
- Four oz. thick-cut bacon, cut crosswise into 3/4" pieces
- Eight oz. shiitake mushrooms, destemmed and torn in three pieces
- Four Tbsp. unsalted butter, divided in half
- Eight oz. peeled carrots, cut into 4" pieces
- Four peeled shallots
- Two smashed garlic cloves
- Two Tbsp. white wine vinegar
- One Tbsp. all-purpose flour
- handful of chopped parsley
- Instant pot or pre
Directions
- Pat chicken dry and season heavily with salt and pepper.
- Transfer chicken to resealable bag or baking dish
- Pour wine over and add half bunch of thyme
- Turn to coat, seal or cover, and let sit at room temp while prepping other ingredients
- Cook bacon in non-stick skillet, over medium heat, stirring occasionally, until brown and crisp but all of the fat has not rendered out
- Transfer to a plate leaving drippings in pan
- Add mushrooms to bacon drippings in pan, season with salt
- Cook, tossing occasionally, until tender and golden brown but not crisp
- Scrape mushrooms into Instant Pot insert and reserve pan
- Remove chicken from marinade, reserve marinade, discard thyme sprigs, and pat chicken dry
- Heat two Tbsp. butter in reserved pan over medium heat
- When butter is foaming add chicken, skin down, and cook, undisturbed, until dark golden brown
- Turn chicken onto flesh side and cook until pale golden brown
- Nestle chicken into pot insert
- Pour off all but one Tbsp. drippings
- Add carrots, shallots, and garlic
- Season lightly with salt and cook, tossing often, until shallots have spots of golden brown
- Add carrots, shallots, garlic, and half of the cooked bacon to the pot insert
- On medium heat pour vinegar into pan
- Cook, scraping pan with a non-metal spoon to deglaze, until syrupy
- Add wine marinade and remaining thyme to pan, and simmer until reduce by half
- Pour liquid over chicken and seal the pressure cooker.
- Set pressure cooker to high for fifteen minutes and let natural release for ten minutes
- Smash remaining butter and flour together with a fork until well combine
- Unseal pressure cooker and transfer chicken and vegetables to a platter or plates leaving liquid in pot
- Discard thyme sprigs and add butter-flour mixture to liquid
- Set pressure cooker to "Sauté" setting and bring to a simmer to thicken
- Taste and adjust seasoning
- Pour sauce over and around chicken and vegetables
- Sprinkle over remaining bacon and serve
Ingredients
- Whole chicken
- Fifty Oyster
- Half a pound ham
- Two onions
- Lard
- Flour
- Sassafras leaves
- Teaspoon of flour
- Gravy
Directions
- Cut up onion and fry in lard
- Prepare gravy with flour
- Cut up chicken and ham and mix in with onion to fry
- Cook till brown
- Put contents in a pint of boiling water until chicken is in pieces almost
- After half an hour, put oysters in the boiling water with other contents
- Stir in sassafras leaves and continue until desired thickness
- Remove from fire
- Serve.
