Omelet, With Oysters

 

Ingredients

• Eight Eggs
• Gill of Cream
• Tablespoon of Sweet Butter
• Spoonful of chopped Parsley
• Salt and Pepper to taste
• Pint of Chopped Oysters

Directions

1. Break eight eggs and whip them well in a bowl.
2. Add a gill of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, and salt and pepper to taste.
3. Beat again lightly, and add a pint of chopped oysters.
4. When the pan is hot, pour the mixture onto the pan.
5. When the eggs have partly set, roll the omelet in the form of a cushion.
6. Once the omelet has browned, it is ready to be served with melted butter.

Source — La Cuisine Creole
Prepared by Spencer Willis
Louisiana Anthology
September 30, 2023

Chicken Katsu Curry

Ingredients

• One onion, finely chopped
• Three Carrots, peeled and chopped
  
• Four cups of unsalted chicken broth
• Two large potatoes, peeled and chopped
  
• Three chicken breasts
• One tablespoon garlic powder
• One tablespoon of salt
• One tablespoon of MSG
• Two boxes of S&B Medium Curry Mix
• One tablespoon of butter
• One tablespoon of cayenne pepper
• 
  One tablespoon of chili powder
  
• Four cups of cooked rice
• Splash of Worcestershire sauce
• Two tablespoons of soy sauce
• Ketchup
• One peeled and grated apple
• Enough vegetable oil to coat the bottom of the pot 
• Two cups of flour
• One container of panko bread crumbs
• Three beaten eggs
• Canola oil
  

Directions

Curry

1. Coat the bottom of your pot with oil and cook down the onion until soft and translucent.
2. 
   Add carrots and potatoes, along with the chicken broth and bring to a simmer. Cook until carrots and potatoes are fork tender, stirring regularly.
3. Break up the curry cubes to make them easier to mix, and mix them into the broth, stirring until combined.
4. Add salt, MSG, garlic powder, butter, Worcestershire sauce, soy sauce, grated apple, and a small amount of ketchup.
5. Let simmer until chicken is ready.
6. Season again to taste  
7. Plate the curry over a bed of rice and add the cut up chicken on top.
   
   
   
   
   
   
   

Chicken

1. Cut the chicken breasts into thin halves and tenderize with a meat mallet.
2.  Add flour, cayenne pepper, and chili powder to a bowl and mix.
3. To two separate bowls, add the beaten eggs and panko bread crumbs.
4. Dredge the breast in the flour, then coat in egg wash, and finally coat in the bread crumbs.
5. Repeat Step 4 for all breasts.
6. Heat oil in a pot using the tooth pick method (after heating the oil, dip a toothpick in. If the oil bubbles off the toothpick you are ready to fry, if not keep heating).
7. Cook until the bottom is a light brown and flip (about 2-3 minutes).
8. Continue to cook until the internal temperature of the chicken is 165-170 degrees Farenheit, flipping again if necessary to not burn the breading.
9. Remove the chicken, sprinkle a pinch of salt and let rest for 5-10 minutes before cutting up.
   
   
    
    
   Source — A Friend
   
    Prepared by John Waskom
   Louisiana Anthology
    September 29, 2023
   

Macaroni, Plain

Ingredients

• Two quarts of water
• Two teaspoonfuls of salt
• One ounce of butter
• One pound of macaroni
  

Directions

1. Add water to a pot and let it boil.
2. Add in the salt and butter, and then the macaroni.
3. Boil till tender, but let it be firm to the touch.
4. Drain with a colander.
5. Add to soup a soup or pudding, or dress with cheese.
   

Source — The Unrivaled Cook-Book
Prepared by John Waskom
Louisiana Anthology

September 29, 2023

Turtle Soup, Green

Ingredients

• One turtle
• A glass of Madeira wine
• Two onions
• A bunch of sweet herbs (basil, any mint, stevia)
• Juice of one lemon
• Five quarts of water
• Five hard-boiled eggs
• One raw egg
• Two cups of beef broth
• One stick of butter
  
• A little oyster liquor
• One teaspoon cayenne
• One teaspoon mace
• Half a teaspoon of white sugar
• A pinch of salt
• A pack of crackers
• One cup of browned flour
  

Directions 

Soup

1. Chop up all turtle meat with the entrails and bones, set aside the fat.
2. Set aside roughly six tablespoonfuls of meat for the forcemeat balls, if there are no eggs in the turtle.
3. In a pot, place the meat, entrails, bones etc, and add the herbs, onions, pepper, salt, and four quarts of water.
4. If there are eggs in the turtle, boil in a separate vessel for four hours
   
5. Stew for five hours, never ceasing the boiling during that time.
6. After stewing, strain and then thicken with browned flour and simmer gently for another hour.
7. While simmering the stew, in another pan simmer the green fat in two quarts of water for one hour.
   
8. Before taking up the stew, add in the eggs or forcemeat balls. Along with that, add the lemon juice and wine once they have been beaten together (in a separate container, whisk them together).
9. Cut the fat into strips an inch long and add it to the stew.

Forcemeat Balls

1. Rub the finely chopped turtle meat and two hard boiled egg yolks into a smooth paste with one tablespoonful of butter and a little oyster liquor.
2. Season with cayenne, mace, white sugar, and salt.
3. Bind with one raw, beaten egg.
4. Bread with powdered crackers.
5. Fry in butter.
6. Add to soup when it is almost done.
   
   Source — The Unrivaled Cook-Book
   Prepared by John Waskom
   Louisiana Anthology
   September 29, 2023

Hickory Nut Cake

Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 3 cups of flour 
• 2 teaspoons of Dixie baking powder 
• 1 cup of sweet milk
• 6 egg whites 

Directions

1. Cream the butter and sugar together  
2. Slowly add in the milk and flour
3. Beat the egg whites in a separate bowl until stiff
4. Combine the eggs and other mixture and set aside

Filling

Ingredients

• 1 cup of sour cream 
• 1 cup of sugar
• 1 cup of hickory nut meat

Direction

1. Chop the hickory nutmeat fine
2. Combine the three ingredients and bring them to a boil 
3. Let the filling cool
4. Layer the cake mixture and filling mixture

Source — New Orleans Cook Book

Prepared by Elise Lamartiniere
Louisiana Anthology
September 28, 2023

Angel Food Cake Filling

Ingredients

• 1 coconut graded 
• 1 lb of chocolate graded 
• 4 egg whites
• 1 lb powdered sugar

Directions

1. Mix together egg whites and powdered sugar
2. Cook together on medium-high until it forms an icing texture 
3. Take half of the cooked icing and mix it with the graded chocolate 
4. Take the other half of the cooked icing and mix it with 3/4 of the graded coconut
5. Now spread the filling mixtures on each layer of the cake
6. Begin with the chocolate filling, then the coconut filling on top of it
7. When you get to the final layer, be sure the top of the cake is covered in the coconut filling
8. Take your remaining 1/4 of graded coconut and sprinkle on top of the cake as a garnish 

Source — New Orleans Cook Book
Prepared by Elise Lamartiniere
Louisiana Anthology
September 28, 2023

Creamy Pesto Penne with Sausage

Ingredients

• 16 oz package of penne pasta 
• 1/2 lb of ground sausage 
• 1 package of creamy pesto sauce mix
• 1 cup of milk
• 1/4 cup of olive oil

Directions

1. Boil penne noodles in salted water until tender. Drain and transfer them to a bowl
2. Brown the sausage on medium high heat for about 7 minutes 
3. Add the browned meat to the pasta noodles
4. Whisk the pesto sauce mix, milk, and oil together and bring to a boil, constantly stirring  
5. Reduce the heat and let it simmer until the sauce is thick and creamy
6. Add the pesto sauce to noodle and meat mixture 
7. Serve 

Source — Personal Recipe

Prepared by Elise Lamartiniere
Louisiana Anthology
September 28, 2023