Crawfish Monica

Ingredients

• One pound of crawfish tails
  
• Half a cup of butter
• One pint of half and half
• Five garlic cloves, chopped
• Half a bunch of parsley
• Two tablespoons of creole seasoning
• Cayenne pepper to taste
• One pound of rotini pasta
• A loaf of French bread

Directions

1. Cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
2. Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
3. Add the crawfish and saute for about 2 minutes.
4. Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
5. Cook for 5-10 minutes over a medium heat until the sauce thickens.
6. Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
7. Serve immediately with lots of french bread and a nice dry white wine.

Source — Food.
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

Veal Pate to Serve Cold

Ingredients

• Eight pounds of veal cutlets, chopped fine
  
• A good slice of salt pork
• Two eggs
• Six crackers, powdered fine
• Butter to size of a hen's egg, or two tablespoons
• Tablespoon of salt
• Tablespoon of cayenne pepper
• Tablespoon of sweet herbs
• Water

Directions

1. Mix all ingredients thoroughly.
2. Form the mixture so that it resembles a loaf of bread.
3. Smooth over the top with butter melted in water.
4. Bake in a moderate oven.
5. When cold, cut in thin slices and serve.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

To Stew Oysters

Ingredients

• A peck (twenty-five) of oysters
  
• A half pound of butter
• Wine
• Thickening (agents such as flour or cornstarch)
• Nutmeg

Directions

1. Boil the oysters in the butter until they appear plump.
2. Add wine and thickening to your taste.
3. Garnish with grated nutmeg.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

Peach Float

Ingredients

• One pint of cream
• One pint of milk
• One cup of sugar
• One quart of peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp, add a small quantity of sugar and set aside.
2. Place the cream and milk over the fire to allow them to come precisely to the boiling point, then remove them from the flame.
3. Stir in the remainder of the sugar and set aside to cool
4. Add the peach pulp and freeze.

 — Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Nutmeg, mace, pepper, and salt to the taste
• Liquor
• Wheat flour (optional)

Directions

1. Strain the oysters through a cullender.
2. Set the liquor to boil.
3. When the scum has risen and been removed, add the water, butter, milk or cream, and all seasonings.
4. Bring to a boil.
5. Just before serving, add the oysters to the soup.
6. If the soup is too thin, lightly sprinkle in some wheat flour a few minutes before serving.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15th, 2022

Philadelphia Ice Cream

Ingredients

• Two cans of condensed milk
• Four cans of cows milk
• Two cans of sweet cream
• Whites of two eggs whipped to a stiff froth

Directions

1. Flavor to taste with vanilla or lemon.
2. Add in egg whites just before freezing.

— Mrs. S. S. Keener 

Source — New Orleans Cookbook
Prepared by Madison Duddy
Louisiana Anthology
September 15, 2022

Simple Plum Pudding

Ingredients

• One cup of molasses
• One cup of sweet milk
• One cup of chopped raisins
• One cup of chopped currants
• One cup of butter
• Three and a half cups of flour
• One teaspoon of soda
• One teaspoon of each of the spices

Directions

1. Dissolve the soda in a little bit of the syrup.
2. Mix everything together and put it in a double bag.
3. Place the bag in boiling water.
4. Keep on steady boil for three hours. Keep the pot full of water and the pudding well covered.

Source — New Orleans Cookbook
Prepared by Madison Duddy
Louisiana Anthology
September 15, 2022