Turtle Soup No. 2

 Ingredients

• 8 lbs. of Beef or Veal
• 1 lb. of Ham or Bacon
• 8 Onions
• Pepper
• Salt
• Sweet Herbs
• Liquor of a Boiled Turtle
• Wine
• Spice
• Cayenne
• Ketchup
• Flesh of Turtle
• 
  

Directions

• Stew the beef or veal, ham or bacon, and onions.
• Season with pepper, salt, and sweet herbs.
• Make a rich soup of this and then add the liquor of a boiled turtle.
• Season  with wine, spice, cayenne and ketchup.
• Put in the flesh of the turtle as in recipe No. 1.
• Let this boil until tender.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Tuttle Soup For a Large Company, No. 1

 Ingredients

• 1 Turtle
• 1  Leg of Veal
• 1 Slice of Ham
• Sliced Lemon
• Pepper
• Parsley
• 2 Leeks
• Madeira Wine
• 1/4 lb. Good Sweet Butter
• 1tbsp. Flour
• eggs

Directions

• Cut the head from the turtle
• Separate the back, belly, head, and fins from the intestines and lean parts.
• Scald in boiling water to remove the skin and shell
• Boil the back and belly in a little water long enough to extract the bones.
• For a large company a  leg of veal and a slice of ham must be stewed with the lean parts till well browned.
• Then add boiling water and the bones and turtle liquor.
• Season with sliced lemon, whole pepper, a bunch of parsley, two leeks sliced and salt to taste.
• Let boil slowly  for 4 hours.
• Then add pieces of back, belly, head and fins, half a pint of Madeira wine, 1/4 lb. of good sweet butter with a tbsp of flour worked into it, and a thin lemon slice.
• Let boil gently for two hours.
• Garnish with Eggs.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Poached Eggs With Toast and Anchovy Paste

 Ingredients

• 6 Slices of bread
• Butter
• Salt
• Anchovy Paste
• 6 Eggs

Directions

• Toast the slices of bread.
• Butter and salt the bread.
• Apply anchovy paste to the bread.
•  Filling a dipper halfway with boiling water.
• Place the egg in the dipper.
• Place the dipper into a pot containing boiling water.
• Let the egg stand until it is firm and white.
• Place the eggs onto the to the bread and serve.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Chicken and Sausage Gumbo

Ingredients

• 1 cup vegetable oil plus extra for greasing
• 1 cup flour
• 1 lb. chicken breast
• 1 lb. andouille sausage
• Salt and Pepper
• 1 large yellow onion
• 2 large celery ribs
• 1 green bell pepper
• 4 cloves garlic
• 1 quart chicken stock
• 0.5 lb. okra
• 2 dried bay leaves
• 1 large sprig thyme
• 3 dashes Worcestershire sauce
• 3 dashes Tabasco sauce
• salt and pepper, to taste
• White rice, to serve
• Scallions, thinly sliced, to serve
• Parsley, finely minced, to serve

Directions

1. Lightly oil a frying pan and heat on medium high until shimmering.
2. Season chicken on both sides with salt and pepper.
3. Slice chicken and sausages into bite sized pieces.
4. Cook chicken until seared on both sides, followed by the sausage.
5. Prepare the vegetables by finely slicing onion, celery, pepper, and garlic.
6. Combine oil and flour in a saucepan over medium low heat and cook, whisking constantly, until a dark mahogany brown roux, about 40 minutes.
7. Add in all vegetables except garlic to stop the roux from cooking further; cook vegetables until tender, about 10 minutes.
8. Add in garlic, cooking until fragrant, a minute.
9. Slowly add in chicken stock in streams into saucepan.
10. Bring stew to a simmer and add in chicken, sausage, and remaining ingredients to the saucepan.
11. Lightly simmer for as long as convenient, at lease 1.5 hours.
12. Remove bay leaves and thyme sprig; serve over hot rice and top with parsley and scallions.

Source — Father's Recipe
Prepared by James McPherson
Louisiana Anthology
September 26, 2022

Skillet Spaghetti

Ingredients

• 1/2 lb. ground beef
• 1/4 lb. bulk Italian sausage
• 1 15 ounce can tomato sauce
• 1 14-1/2 ounce can stewed tomatoes
• 1 cup water
• 4 ounces uncooked spaghetti, broken in half
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Cook beef and sausage in a skillet over medium heat, drain.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat, simmering for 14-16 minutes, or until pasta is tender.

Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Pickled Chine (Backbone)

Ingredients

• One gallon water
• 1 quart salt
• 1/2 lb. sugar
• 1/4 lb. sodium nitrate
• Chine(backbone) or beef

Directions

1. Combine all ingredients in a tub
2. Immerse your chine or beef.

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

Pickled Beef

Ingredients

• Sodium nitrate and salt
• 20 quarts cold water, salted enough to float an egg
• 3 lb. brown sugar
• 1/2 to 1 lb. sodium nitrate
• 2 lb. of alum salt

Directions

1. Salt beef with sodium nitrate and salt.
2. Combine all ingredients in a tub or barrel.
3. Let brine rest for 4 to 5 weeks according to the size of the meat.
4. Hang meat to dry in a cool, dry place. Rub with wheat bran frequently.
5. Smoke meat or head into small barrels, covering in brine or wrapping in a tight course cloth to protect it from bug and worm.

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