Baked Salmon

Ingredients

• Salmon
• Salt and pepper
• 1/2 stick of butter
• 1 tspn Cayenne
• 1 cup sherry (a grape wine with brandy)
• 1 tbsp Tomato sauce
• 1tbsp Lemon juice
• 2tbsp Browned Flour

Directions

1. Preheat the oven to 450 degrees Fahrenheit
2. Wash the Salmon and wipe dry
3. Rub the Salmon with salt and pepper and 1tsp of cayenne
4. Grate the butter into a baking pan
5. Add the Salmon into the pan and put in the oven
6. Bake for 12 to 15 minutes
7. After it is finished place it onto a plate and cover
8. For the gravy, add 1 cup of Sherry to the pan, 1 tbsp of Tomato sauce, and 1tbsp of lemon
9. After mixed, add 1 cup of water and 2tbsp of browned flour
10. Serve in a sauce-bout along with the Salmon.

Source — The Unrivalled Cook-Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Banana Bread

Ingredients

• Three ripe mashed bananas
• One cup of white sugar
• One egg
• One fourth cup of melted butter
• One and one half cups of all-purpose flour
• One teaspoon baking soda
• One teaspoon salt

Directions

1. Gather all ingredients, preheat oven to 325 degrees F, and grease a 9x5-inch loaf pan.
2. Combine bananas, sugar, egg, and butter together in a bowl.
3. Mix flour and baking soda together in a separate bowl.
4. Stir into banana mixture until batter is just mixed.
5. Stir in salt and pour batter into the prepared loaf pan.
6. Bake in the preheated oven for about one hour.

Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Portugal Cake

Ingredients

• One half a pound of butter
• One pound of sugar
• One pound of flour
• Six eggs
• Two tablespoonfuls of lemon juice or white wine
• One pound of seeded raisins or citron
• One and a half pounds of blanched almonds cut fine
• One grated nutmeg

Directions

1. Make a batter with your butter, sugar, flour, eggs, and either lemon juice or white wine.
2. Add your seeded raisins or citron, dredged with a little of the flour, almonds, and nutmeg

Source — La Cuisine Creole
Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Fried Trout

Ingredients

• Any amount of trout

Directions

1. Clean, wash, and dry the fish.
2. Roll lightly in flour, and fry in butter or clarified dripping.
3. Let the fat be very hot, fry quickly to a delicate brown, and take up the instant they are done.
4. Drain for a moment on a folded napkin.
5. Arrange in a very hot dish and serve.

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

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