Catfish Soup

Ingredients

• Six Catfish, each weighing one half pound
• One half pound of salt pork
• One pint of milk
• Two eggs
• One head of celery
• One onion

Directions

1. Skin, clean the catfish, and cut off the heads.
2. Bone and cut up the fish
3. Chop the pork into small pieces.
4. Put into the pot with two quarts of water, chopped sweet herbs, onion, and celery.
5. Boil, strain, and then return to saucepan.
6. Add milk and eggs beaten to a froth to sauce pan.
7. Add lump of butter the size of a walnut.
8. Bring to a boil.
9. Serve with dice of toasted bread on top

Source — The Unrivalled Cook-Book
Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Green Bean Casserole

Ingredients

• 1 1/2 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 tablespoon minced garlic
• Drained can of French cut string beans
• 1/2 cup breadcrumbs
• Sprinkle of Parmesean cheese

Directions

1. Melt the butter into the olive oil in a pan on low heat until it starts to bubble.
2. Add garlic and saute until garlic turns brown.
3. Add string beans and let sit for a couple of minutes.
4. Add breadcrumbs and stir.
5. Add cheese and stir.
6. Let sit until cheese turns a little brown.

Prepared by Amelia Boudreau
Louisiana Anthology
April 1,2023

To Serve Meat or Chicken Pie

Ingredients

• Fringed napkin
• Plate larger than serving plate
• Sprigs of parsley

Directions

1. Lay fringed naplin on top of large plate.
2. Set pie on top of the napkin and plate.
3. Turn up edges of naplin against pie tin.
4. Place sprigs of parsley on edge of plate to keep napkin in place.

Source — La Cuisine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Queen Victoria's Favorite Green Pea Soup

Ingredients

• Two quarts of green peas
• Double-handful of parsley
• Four stalks of green mint
• Handful of green onions
• Two quarts of veal or beef stock
• Splash of liquor
• Half a pound of butter
• Spoonful of sugar

Directions

1. Place stock, peas, mint, parsley, and onions in a pot and bring to a boil.
2. Take mixture out when thoroughly done and pound them together.
3. Put in stewpan with liquor and run through sieve.
4. Add butter and sugar and stir just before serving.

Source — La Cusine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Almond Meringue

Ingredients

• Two egg whites
• 1 cup of powdered sugar
• 3/4 cup of blanched and cut almonds

 

Directions

1. Preheat oven to lowest temperature.
2. Beat two egg whites with powdered sugar and almonds.
3. Form mixture into a ring on parchment paper.
4. Put parchment paper (with mixture) on baking sheet.
5. Put baking sheet in oven until mixture is hard and brown.

Source — La Cuisine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Homemade Personal Ramen

Ingredients

• Ramen packet with noodles and seasoning packet
• One egg
• Soy sauce
• Chili powder
• Garlic powder
• Green onion

Directions

1. Boil noodles from packet for 3 minutes, or until tender.
2. Drain water from noodles and mix in seasoning packet.
3. Prepare one egg, over-easy, by cracking egg into pan, cook until ready to flip, and then let other side cook until egg whites firm while leaving yolk runny.
4. Place over-easy egg over noodles.
5. Finely chop some green onion, set to the side.
6. Sprinkle little clumps of soy sauce, chili powder, and garlic powder over the noodles and egg. Place green onion on top of entire mixture. For best flavor, break the yolk over mixture and enjoy.

Source — Jake Elliott
Recipe for: Homemade Personal Ramen
Louisiana Anthology
March 29, 2023

Cotelettes En Chevieuil (Cutlets, Venison Style)

Ingredients

• Mutton chops
• Vinegar
• Some onions and shallots
• A roux

Directions

1. Soak mutton chops, preferably thick, in mixture of vinegar, onions, and shallots for 3 days.
2. Remove mutton chops from mixture and heat mixture with glass of clear broth.
3. Add cutlets to new mixture and let cook for 15 minutes.
4. Prepare a roux (equal parts butter and flour mixture) and add cutlets into this mixture.
5. Let cutlets-roux mixture come to a boil and serve. These go best served with fresh toast. Enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023