Terrine de Boeuf

Ingredients

• 1 lb. beef
• 0.25 lb. beef suet (rendered kidney fat)
• 1 teaspoon allspice
• 4 large portabella mushrooms, finely diced
• 4 egg yolks
• 1 cups brandy
• 0.5 lb. lard

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Combine beef, suet, allspice, mushrooms, egg yolks, and brandy with clean hands in bowl.
3. Line the inside of an earthen pot with lard, reserving excess.
4. Put beef mixture into the pot and top with remaining lard.
5. Cover the pot and bake in the oven for 3 hours or until beef is soft.

Combine Source — Creole Cookery Book
Prepared by James McPherson
Louisiana Anthology
September 26, 2022

Spiced or Smoked Beef

Ingredients

• 50 lb. beef round
• 3 lb. fine salt
• Equal parts clove and mace, ground
• 1 ounce sodium nitrate
• 2 lb. brown sugar
• 2 quarts molasses

Directions

1. Wash and dry the meat.
2. Rub the clove and mace into the meat well.
3. Boil the remaining ingredients for 20 minutes, skimming occasionally.
4. With beef in a tub or barrel, pour the brine. Cover with a thick cloth.
5. Let rest about 2 weeks, skimming occasionally.
6. Hang meat and smoke for 6 days.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Bacon Wrapped Jalapenos

Ingredients

• Eight jalapenos
• One block of cream cheese
• Tony Chachere's
• Bacon
• Shredded pepper jack cheese

Directions

1. Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
2. Use a hand mixer to blend all ingredients, this is your filler
3. Cut the jalapenos down the middle long way, remove and cut out all the seeds
4. Scoop out the filling and completely fill the center of the jalapenos.
5. Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
6. Once all the jalapenos are filled, wrap an entire piece of bacon around the filled jalapenos
7. Place the jalapenos on a hot grill and occasionally flip until the bacon is cooked all the way through
8. Enjoy!
Source— Family Recipe
Prepared by Katherine McCorkle
Louisiana Anthology

September 29, 2022 

Soup et Bouilli

Ingredients

• Six-eight pounds of beef brisket
• Three carrots
• Four turnips
• Two onions
• Six cloves
• Two heads of celery
• One clove of garlic
• Sweet herbs
• Salt
• Butter
• Flour
• French rolls
• French mustard

Directions

1. Place beef into a pot and cover with water, let boil
2. Remove the foam from the soup that rises while boiling
3. After about 10 minutes of boiling, turn the stove to low
4. Add the carrots, turnips, celery, garlic, sweet herbs, onions, and cloves to the pot and allow to simmer for five to six hours 
5. Add some butter to a skillet on medium.
6. Add flour to the liquid butter to make a paste.
7. Season to taste with salt and pepper.
8. French mustard may be added if wished
9. Place a French roll in the bottom of a bowl.
10. Ladle your soup into the bowl on top of the roll.
11. Add your sauce and enjoy!

Source — La Cuisine Creole

Prepared by Katherine McCorkle

Louisiana Anthology 

September 29, 2022

Plain Mock Turtle Soup

Ingredients

• Calf's head
• Pepper and salt
• Mace
• Cloves
• Sweet herbs
• Onion
• White wine
• Veal
• Salted Pork

Directions

1. For Broth, begin by placing your calf's head in the water and allow it to boil for five to six hours
2. After the boiling period has ended, set it aside to let cool
3. Once cool, skim off the fat and strain the broth
4. Add your strained broth back to the pot and bring it to a boil once more.
5. Add salt, pepper, mace, and clove to taste
6. Throw in herbs and onions as well
7. Let this simmer on the stove for an hour, then stir in white a splash of white wine
8. To begin preparing your meatballs, chop a pound of lean veal and a half pound of salted pork
9. Combine the veal, salted pork, calf's head meat, salt, pepper, mace, cloves, and sweet herbs
10. Once the mixture is fully combined, begin rolling the mixture into balls about the size of an egg yolk
11. Use oil to fry these meatballs in a skillet and add them to the soup
12. Enjoy!

Source — La Cuisine Creole

Prepared by Katherine McCorkle

Louisiana Anthology 

September 29, 2022 

Green Pea Soup Without Meat

Ingredients

• Two pints of green peas or dried peas
• Three to four onions
• Two heads of celery
• One carrot
• One Turnip

Directions

1. Add two pints of green peas or dried peas to two quarts of water
2. Boil peas and water until the peas are soft
3. Once the peas are soft, add sliced onions, celery, carrot, and turnip to the water
4. Season the water and vegetables to taste
5. Add two tablespoons of butter
6. Let the soup boil for two hours
7. If the soup becomes too thick, add one pint of boiling water
8. Enjoy!

Source — La Cuisine Creole

Prepared by Katherine McCorkle

Louisiana Anthology 

September 29, 2022

Pate de Veau

Ingredients

• 3 large eggs
• 1 lb. veal thigh
• 2 lb. beef
• 0.25 cups breadcrumbs
• 2 cups broth
• Rosemary and thyme, to taste
• 0.5 lb. lard
• Beef jelly, for serving

Directions

1. Beat eggs and combine all but the lard in a bowl with clean hands.
2. Cover the bowl with plastic wrap and let sit for 1 hour.
3. Preheat oven to 350 degrees Fahrenheit.
4. Line the inside of an earthen pot with lard, saving excess.
5. Place the beef and veal mixture in the pot, top with remaining lard, and bake covered for 50 minutes, or until beef is soft.
6. Serve, it is recommended to pair it with beef jelly.

Source — Creole Cookery Book
Prepared by James McPherson
Louisiana Anthology
September 26, 2022