Stewed Eels

Ingredients

• 2 eels
• 1 tspn kosher salt
• 1 tbsp butter
• 1 cup sherry (a grape wine with brandy)
• 1/2 cup parsley
• 1/4 of a lemon
• 1 tbsp browned flour

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Put the eels into a saucepan on Medium-Low heat and add 1 tspn of salt and 1/2 cup of Parsley
5. Cover the the eels and let stew for 1 hour
6. Mix 1 tbsp of browned flour and cold water
7. At the end of the hour add a tbsp of butter to the eels
8. After the butter, add the browned flour mixture along with 1 cup of sherry
9. Top with a 1/4 of a lemon sliced thinly
10. Serve.

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

Fried Eels

Ingredients

• 2 eels
• Flour
• 1 stick butter

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Coat the eels in flour
5. Melt the stick of butter into the bottom of a pan on high heat
6. fry the eels being sure to flip until golden brown (Should total about 7 minutes)
7. Serve.

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

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