Fried Chicken

Ingredients

• Chicken pieces
• 2 Eggs
• Salt
• Cracker crumbs
• Hot lard

Directions

1. Cut the chicken into small pieces and thoroughly wash them.
2. Beat eggs with a pinch of salt and dip chicken pieces into it.
3. Coat the chicken with rolled cracker crumbs.
4. Heat hot lard in a frying pan and fry the coated chicken pieces in the hot lard until golden brown.
5. Drain excess oil and serve hot.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Lemon Cheese Cakes

Ingredients

• 2 lemons
• 1/2 pound of sugar
• 6 egg yolks
• 1/2 pound of butter
• Puff pastry for pans

Directions

1. Boil lemon peel until tender, then pound it.
2. Mix sugar, pounded lemon peel, egg yolks,and butter together.
3. Add lemon juice to the mixture.
4. Line pans with puff pastry.
5. Fill pans halfway with the lemon mixture and bake until lightly done.
6. Cool and serve lemon cheese cakes.

Source — La Cuisine Creole
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Chocolate Pudding

Ingredients

• 1 pint of milk
• 1 pint of bread crumbs
• 1/2 cup of sugar
• 3 eggs
• 5 tablespoon of grated chocolate

Directions

1. Scald milk and mix with breadcrumbs and chocolate.
2. Remove the mixture from heat, add sugar and beaten egg yolks to the mixture.
3. Transfer to a pudding dish and bake for 15 minutes.
4. Beat egg whites with 1 tablespoon of sugar and spread on top, and brown.
5. Serve the pudding cold with liquid sauce.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Strawberry Feta Summer Salad

 

Ingredients

• 6 cups mixed salad greens (baby spinach and arugula recommended)
• 2 cups sliced strawberries
• 1/4 cup sliced almonds
• 4 oz. crumbled feta cheese
• Balsamic vinaigrette
• 1/4 cup thinly sliced red onion
• 1 sliced seedless cucumber 

Directions

1. Place greens in a large serving bowl
2. Top with remaining ingredients and vinaigrette 
3. Toss gently and serve with additional dressing to taste  

Prepared by Layla Hill
September 20, 2023

Scallops of Mutton, With Mushrooms

 

Ingredients

• Scallops
• 1 glass of white wine 
• A dozen button mushrooms
• 3 oz. truffles
• 1 cup of broth or vegetable stock
• Lemon juice

Directions

1. Sautee scallops in a pan until brown, and pour off the fat
2. Cut truffles into pieces
3. Add wine, mushrooms, truffles, and broth
4. Simmer gently and finish with the lemon juice

Source — La Cuisine Creole
Prepared by Layla Hill
Louisiana Anthology
September 20, 2023

Preserved Figs

 

Ingredients

• 1 lb. white or brown figs, a little more than half ripe
• 3/4 lbs. sugar
• Lemon peel
• Ginger

Directions

1. Peel figs very thinly 
2. Heat sugar in a pot until it becomes a syrup 
3. Add figs, lemon peel, and ginger to taste 
4. boil together until clear, stirring frequently 

Source — Creole Cookery Book
Prepared by Layla Hill
Louisiana Anthology
September 20, 2023

Wine Cream

Ingredients

• 1 quart of cream
• 6 tablespoons of white wine
• Nutmeg
• Orange flower water
• Sugar

Directions

1. Fill a pot with cream and boil 
2. Once boiling, very slowly stir in the wine, taking care not to curdle the cream
3. Season with nutmeg and orange flower water
4. Sweeten to taste
5. Let stand until cold

Source — Creole Cookery Book
Prepared by Layla Hill
Louisiana Anthology
September 19, 2023