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

Scalloped Onions, Cauliflower, or Asparagus

Ingredients

• 1 lb. asparagus, cauliflower, or onion
• 1.5 tablespoons flour
• 1 tablespoon butter
• 1 pint hot whole milk
  
  

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. If using asparagus, break off tough ends.
3. Wash the vegetables and boil them until tender, about 10 minutes.
4. While the vegetables are boiling, melt butter in a saucepan over low heat and whisk in flour until just combined.  Gradually pour in milk and continue cooking until mixture has the consistency of custard.
5. Drain the vegetables into a casserole baking dish and top with the milk custard.  Bake in the oven for about half an hour.
6. Cut the vegetables into small pieces and serve, pouring some of the excess sauce on top.

Source — New Orleans Cook Book
Prepared by James McPherson
Louisiana Anthology
September 25, 2022

Mom's Red Thai Chicken Curry

 

Ingredients

• One jar of Thai red curry paste
• One can of full fat coconut milk
• One can of chicken broth
• One pound of boneless, skinless chicken thighs
• Three cloves of garlic
• One onion
• One zucchini
• 
  One broccoli
• One teaspoon of fish sauce
• One teaspoon of freshly grated ginger
• Hot pepper flakes to desired heat
• Jasmine rice to serve with

Directions

1. Dice onion and mince the garlic.
2. Cut up zucchini into slices and cut broccoli into florets.
3. Saute onion in a pan, once sauteed add in the minced garlic and grated ginger.
4. Add chicken and brown for flavor (does not need to be all the way cooked).
5. Add the curry paste, chicken broth and fish sauce, bring the pan to a simmer.
6. After simmering for a while add in the broccoli and zucchini, cook until desired doneness.
7. About ten minutes before serving add coconut milk and stir well.
8. Serve over rice and enjoy!

Source — Mom's kitchen
Prepared by Andrew Finch
Louisiana Anthology

Setember 26, 2022

Homemade Banana Bread

Ingredients

• 1/2 Cup of Butter
• 1 1/2 Cup of Sugar
• 2 Eggs, Well Beaten
• 1/2 Cup of Sour Milk
• 1 Teaspoon of Baking Soda
• 1 1/2 Cups Flour, Sifted
  
• 3 Brown Bananas, Mashed
• 1 Cup of Nuts
• 1 Teaspoon of Vanilla

Directions

1. Cream together butter and sugar. 
2. Add eggs, milk, butter, baking soda, flour, nuts, and bananas. 
3. Place in a greased baking pan and bake at 350 degrees for approximately 30-35 minutes.

Source — Family Recipe
Prepared by Morgan Setliff
Louisiana Anthology
September 26, 2022