Yorkshire Pudding, No. 1

Ingredients

• One pint of milk
• Four eggs
• Two cups of flour
• One teaspoon of salt
• Fat or melted shortening (if not cooking beef simultaneously)

Directions

1. Separate the eggs, and beat the yolks and whites separately. 
2. Mix all ingredients. 
3. If cooking beef simultaneously, pour mixture into the dripping-pan about half an hour before the beef is done. The dripping pan should contain just enough fat to prevent the pudding from sticking. Otherwise, pour the same amount of fat into an equivalent pan and bake half an hour. 
4. Cut the pudding into squares and place into the same dish as the beef (if applicable). 

Source — The Unrivalled Cook-Book
Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Sauce Tartare

Ingredients

• Deux œufs, jaunes séparés
• Une cuillère à café de moutarde
  
• Une cuillère à soupe d'huile d'olive
• Une cuillère à café de sel
• Une cuillère à café de poivre
• Une cuillère à café de vinaigre
• Une cuillère à café de persil finement haché
• Une cuillère à soupe de ciboulette finement hachée
• Deux cuillères à soupe d'oignon ou d'échalote finement hachée
• Une cuillère à soupe de cerfeuil finement haché

Directions

1. Hachez finement le persil, le cerfeuil, la ciboulette et l'échalote (ou l'oignon). Mesurez les ingrédients hachés pour obtenir le rendement suivant : une cuillère à café de persil, une cuillère à café de ciboulette, une cuillère à soupe de cerfeuil et deux cuillères à soupe d'échalotes (ou d'oignon). Mettre de côté.
2. Fouettez deux jaunes d'œufs dans un bol. Mélangez avec une cuillère à café de moutarde et ajoutez lentement une cuillère à soupe d'huile d'olive.
3. Fouetter la sauce. Une fois la sauce onctueuse, ajoutez une cuillère à café de sel et une cuillère à café de poivre. Mélangez avec une cuillère à café de vinaigre.
4. Ajoutez délicatement le persil haché, le cerfeuil, la ciboulette et l'échalote ou l'oignon.
5. Servir avec du poisson frit ou cuit au court-bouillon ou avec de la viande froide.

Ingredients

• 2 eggs, yolks separated 
• 1 teaspoon of mustard
• 1 Tablespoon of olive oil
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of vinegar
• 1 teaspoon of finely chopped parsley
• 1 Tablespoon of finely chopped chives
• 2 Tablespoons finely chopped onion or shallot
• 1 Tablespoon of finely chopped chervil

Directions

1. Finely chop the parsley, chervil, chives, and shallots (or onion). Measure the chopped ingredients to obtain the following yield: 1 teaspoon parsley, 1 teaspoon chives, 1 Tablespoon chervil, and 2 Tablespoons shallots (or onion). Set aside.
2. Whisk two egg yolks in a bowl. Mix with 1 teaspoon of mustard and slowly add 1 Tablespoon of olive oil.
3. Whisk the sauce. Once the sauce is smooth, add 1 teaspoon of salt and 1 teaspoon of pepper. Mix with 1 teaspoon of vinegar.
4. Carefully add the chopped parsley, chervil, chives, and shallot or onion.
5. Serve with fried fish or cooked in court-bouillon or with cold meat.

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023

Tortelli Alla Bolognese

Ingredients

• One recipe of home-made macaroni dough, cut into squares
• Ground meat
• Broth or water (for boiling)

Directions

1. Place into the center of each macaroni  dough square a teaspoonful of ground meat.
2. Fold the square carefully, taking care that the sides overlap, so that there is no possibility of the tortellos bursting open. 
3. Drop the tortelli into boiling broth (or water). 
4. Cool for twenty minutes over a quick fire. 
5. Serve in soup, or separately, in a dish, with tomato, giblet, or spinach sauce poured over them. 

Source — The Unrivalled Cook-Book
Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Baked Pumpkin

Ingredients

• One fine, rich pumpkin
• Butter (for serving)
• Bread (for serving)

Directions

1. Seed, pare, quarter and cut pumpkin into half-inch thick slices.
2. Arrange slices in a large, shallow baking-pan with a little water, two slices deep. 
3. Bake very, very slowly until dry and tender. 
4. Butter each strip on both sides, and eat with bread-and-butter. 

Source —The Unrivalled Cook-Book 
Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Gateau de Mousseline

Ingredients

• Sept œuf
• Une demi-livre de sucre
• Quart de tasse de fécule de pomme de terre

Directions

1. Cassez les sept œufs et séparez les blancs des jaunes. Conservez les blancs et les jaunes dans des bols séparés.
2. A l'aide d'un batteur, battre les blancs d'œufs jusqu'à formation de pics.
3. Dans un autre bol, battez lentement les sept jaunes d'œufs avec la demi-livre de sucre.
4. Ajoutez progressivement la fécule de pomme de terre et les blancs d'œufs jusqu'à obtenir une pâte.
5. Placez la pâte dans un plat allant au four carré de 9 pouces ou un moule à charnière. Cuire au four 30 minutes à 388°F dans un four préchauffé jusqu'à ce qu'un dessus doré se forme.
6. Couper en tranches et servir. 

Ingredients

• 7 eggs
• 1/2 lb granulated sugar 
• 1/4 cup of potato starch 

Directions

1. Break the seven eggs and separate the whites from the yolks. Keep the whites and yolks in separate bowls.
2. Using a mixer, beat the egg whites until peaks form.
3. In a separate bowl, slowly beat the seven egg yolks with half a pound of sugar.
4. Gradually add the potato starch and egg whites until you form a dough.
5. Place the dough in a 9-inch springform or square baking dish. Bake for 30 minutes at 388°F in a preheated oven until a golden top forms.
6. Slice and serve. 

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023

Dad's Healthy Chicken Tacos

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 2 Tablespoons olive oil 
• 1 teaspoon iodized salt
  
• 1 teaspoon black pepper
• 2 teaspoons chile powder
• 2 teaspoons Spanish paprika
• 1/2 teaspoon ground cumin
• 2 Tablespoons minced garlic 
• 1 bell pepper, cut into strips
• 1/2 medium yellow onion, cut into strips
• 1 cup shredded lettuce, for serving
• 1 cup shredded sharp cheddar cheese, for serving
• 8 corn or flour tortillas, warmed for serving 

Directions

1. Mix 1 Tablespoon olive oil with iodized salt, black pepper, chile powder, Spanish paprika, ground cumin, and minced garlic. 
2. Wash hands. Cut 1 lb of boneless skinless chicken breast into strips. 
3. Add 1 lb of boneless skinless chicken breast strips to the mixture. Let the strips marinate for 15 to 30 minutes. 
4. Wash hands. Cut 1 bell pepper and 1/2 medium yellow onion into strips
5. Heat 1 Tablespoon of oil in a saucepan. Add diced red onion and bell peppers. Cook until browned.
6. Place chicken into the saucepan. Pan sear for 5 to 6 minutes until it reaches an internal temperature of 165 degrees Fahrenheit for 30 seconds. Cover the pan with a lid as needed to prevent dryness.
7. Scoop 1/2 cup of the prepared and fully cooked mixture into a warmed tortilla. Top with cheese and lettuce, as desired.
8. Serve and enjoy! Serves 8. 

Source — Personal Recipe
Prepared by Anna Jones
Louisiana Anthology
September 12, 2023

Veal Steak

Ingredients

• One veal steak
• One teacupful of tomato, stewed and strained
  
• Five small button onions, finely chopped
  
• One sprig of thyme
• One teaspoon of parsley
• Two tablespoons of butter
• One pinch of sugar
• Salt
• One spoonful of browned flour
  

Directions

Tomato Sauce

1. Heat tomato puree, onions, thyme, parsley, butter, and sugar in a saucepan.
2. Salt to taste.
3. Thicken with browned flour.
   

Veal

1. Broil the steak on a buttered gridiron (grill).
   
2. Flip often until thoroughly cooked.
   

 

Source — Creole Cookery Book
Prepared by John Waskom
Louisiana Anthology
September 11, 2023