Wild Ducks (stewed)

Ingredients

• Wild Duck
• Carrots
• Onion
• Pepper
• Salt
• Flour
• Gravy - Made of Giblets, Neck, and Lean Veal
• Shallot
• Sweet Herbs
• Salt
• Pepper
• Cup of Rich Cream
• 1 beaten egg
• Tablespoon of Wine
• Half a lemon
  

Directions

1. Pluck, clean, wash, and wipe down the duck.
2. Put raw carrots and onions into a pan, then boil for ten minutes.
3. Lay the duck in very cold water, then cut up the duck
4. Season with salt, pepper, and flour, then fry to a light brown
5. Put in a sauce pan and cover with the gravy
6. Add a minced shallot, sweet herbs, salt and pepper, then cover and stew until tender
7. Take out the duck, skim and strain the gravy, return to the fire
8. Add a cup of rich cream with one beaten egg 
9. Thicken with browned flour
10. Add one tablespoon of wine and a juice of half a lemon, beaten in gradually, boil and pour over the cut up duck

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023

Codfish a la Provencale

Ingredients

• Codfish
• Eschalottes
• Onion
• Parsley
• Olive-oil
• Butter
• Salt 
• Pepper
• Bread Crumbs

Directions

1. Boil and drain the Codfish
2. Grab a dish that can be set on fire
3. Slice the eschalottes, onion, and chop the parsley
4. Add olive-oil and a spoon full of butter to your pan
5. Lay the Codfish in the mixture of olive-oil and butter
6. Season the fish with salt and pepper
7. Cover the pan with bread crumbs
8. Then bake with with fire, above the pan and below it.

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn D. Carter
Louisiana Anthology

August 8, 2023

Yeast Cake

Ingredients

• 5 eggs, separated
  
• 2 sticks salted butter
• 1/2 cup solid shortening
• 3 cups sugar
• 1Tsp salt
• 1 teaspoon vanilla extract
• 1 cup milk, 2% or less
• 3 cups all-purpose flour 
• 1 packet of instant yeast

Directions

1. Preheat oven to 350
2. Whisk dry ingredients together (sugar, salt, flour, yeast)
3. Mix wet ingredients together (eggs, butter, shortening, vanilla, milk)
4. Combine both wet and dry groups
5. Cover with plastic wrap and let rise for 12 hours in a room temperature area
6. Stir risen batter and add to a cake pan of choice
7. Let rise for a second time for one hour
8. Bake for around 20 minutes or until a toothpick comes out clean
9. Let rest for about another 20 minutes
10. Enjoy!

Source — Personal Recipe
Prepared by David Dreher
Louisiana Anthology
July 16, 2019

White Sponge Cake

Ingredients

• 10 egg whites
  
• 1 cup of sifted flour
• 1.5 cups of sifted white sugar
• 0.5 teaspoonful of cream of tartar
• Salt
• Vanilla extract

Directions

1. Preheat oven to about 350
2. Beat egg whites to a froth
3. Add sugar to the egg whites
4. combine flour, cream of tartar, and a pinch of salt. Add slowly while mixing
5. Flavor with a drop of vanilla extract
6. Bake immediately for around 20 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Kidney and Mushroom Stew

Ingredients

• 2 kidneys
  
  
• Salt & Pepper
• Flour
• 2 Sticks of butter
• 2 cups of beef stock
• 1 onion
• 1 cup of mushrooms  -or-  1/2 cup of Mushroom catsup

Directions

1. Cut the kidneys into slices, then wash and dry tenders carefully
2. Melt butter in a pan
3. pepper and salt the kidneys, then roll them in flour
4. Fry in the butter until a golden brown is achieved
5. Pour in beef stock and add chopped onion
6. Stew for half an hour
7. Add mushrooms/mushroom catsup
8. Cook for an additional 15 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Truffles & Chestnut Stuffing for a Pig

Ingredients

• Pig for roasting
  
• 5 Truffles
• 1lb Bacon
• 0.5lb livers of veal or fowl (Beef / poultry)
• Sweet herbs (cinnamon basil, mint, sage, etc.)
• Tomato Sause 
• 60 chestnuts
• 8 oz of butter
• 3 green onions
• sweet basil
• parsley 
• thyme
• 1 nutmeg
• Salt & Pepper
• 3 Eggs

Directions

1. Mix truffles with bacon, liver, sweet herbs, pepper, salt and butter and stuff into the pig
2. Roast Chestnuts, then remove shells while hot and pound them until fine powder
3. Add 4 oz of butter (run this through a sieve) 
4. Add to green onions, and a pinch of sweet basil, parsley and thyme
5. Grate in a nutmeg, add a dash pepper and salt, and bind it with 3 eggs
6. Stuff the pig with it and serve with tomato sauce

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Beignets

Ingredients

• 1 can of refrigerated Pillsbury Flaky Layers Buttermilk Biscuits (10 count)
• Vegetable oil
• Powdered sugar

Directions

1. Separate dough into 10 biscuits; cut each biscuit into quarters.
2. In deep fryer or heavy saucepan, heat 2 inches oil to 350*F. Fry biscuit quarters, in batches, in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels; springle with powdered sugar. Serve hot.

Source — Pillsbury.com
Prepared by Shawn Chauvin
July 20, 2023