Wild Turkey

 

Ingredients

Turkey

• Turkey
• Oysters
• Bread
• Butter
• Salt and pepper

Gravy

• Button mushrooms (optional)
• One pint of oysters
• One cup of cream
• One cup of milk (optional)
• Salt and pepper

Directions

1. If the turkey is old or tough, it must be boiled one hour before being stuffed for baking.
2. Stuff it with oysters, bread and butter.
3. Season with pepper and salt, baste with butter, and the juice of the turkey.
4. Make the gravy by putting in the pan a pint of oysters, or button mushrooms.
5. Throw in a cup of cream, or milk, salt and pepper.
6. Send to the table hot, with the turkey.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Orange and Lemon Wine

 

Ingredients

• One hundred oranges
• Ten gallons of water
• Twenty-five pounds of lump sugar
• A few tablespoons of yeast

Directions

1. Take the outer rind of one hundred oranges pared, so that no white appears.
2. Pour upon them ten gallons of boiling water.
   
3. Let it stand ten hours and keep slightly warm.
4. While still warm, add the juice of the oranges mixed with twenty-five pounds of lump sugar and a few tablespoons of good yeast.
5. Let it ferment five days, or until the fermentation has ceased, and the wine is clear; then bottle.
6. Lemon wine can be made in the same way.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Great Grandma Ethel's Pecan Kifli

 Ingredients

• 4 Cups Unsifted All-purpose flour
• 2 Cups Regular Margarine
• 4 Egg Yolks Slightly Beaten
• 1 Cup Dairy Sour Cream 
• 5/4 lbs. Pecans
• 1 Cup Granulated Sugar
• 3/4 Cup Milk 
• 1 tbsp Vanilla Extract
• Confectioners' Sugar

Directions

• Combine the first 4 ingredients in a bowl and mix them until they resemble a dough.
• Turn the dough on a lightly floured surface and knead until it can me made into a ball.
• Refrigerate dough until ready to use.
• Preheat the oven to 400 degrees F.
• Chop the pecans until almost fine.
• Combine 1 Cup Granulated Sugar, 3/4 Cup Milk, and 1 tbsp Vanilla Extract in a bowl and mix well to make the filing..
• Roll out 1 quarter of the dough it should measure about 16 by 12 inches and about 1/8 in. thick.
• With a pastry wheel cut into 2 in. squares.
• Place about 1/2 a tsp of the filing.
• Fold two opposite Corners together, overlapping the filing. 
• Place them on a cookie sheet and bake for 15 minutes or until light golden.
• Remove from oven and dust with confectioner's sugar
• Makes about 14 dozen.

Source —Ethel F. Hoover & Angela Hesser
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

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