Bouillon Blanc (White Soup)

Ingredients

• Two knuckles of veal
• Several veal bones
• One chicken
• Four quarts of water
• Salt
• A large carrot
• A white turnip
• Celery
• Two shallots
• Parsley

Directions

1. Place the two knuckles of veal, the veal bones, and the chicken into the soup pot.
2. Pour four quarts of water over the ingredients and salt slightly.
3. Allow soup to come to a boil and then position the pot in a way that it stops boiling and simmers. If possible, allow it to boil on one side.
4. After thirty minutes, add a large carrot, a small piece of white turnip, a piece of celery, two shallots, and a tiny bunch of parsley.
5. Cook until the meat falls off the bones and is boiled to rags.
6. Strain the bouillon first through a fine sieve followed by a cloth and then allow to cool.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Macaroni and Grated Cheese

Ingredients

• 1/4 lbs or 4 oz Macaroni 
• 1/4 Butter
• 1/2 teaspoon Aalt
• 1 cup Milk
• 1/2 cup Water
• 1 cup Grated Cheese

Directions

1. Soak Macaroni in cold water for 1 hour.
2. Boil macaroni for 1 hour. Preheat oven at 325 degrees.
3. Take boiled macaroni, place at bottom of pan.
4. Layer grated cheese, pieces of butter, and salt on top.
5. Fill pan with milk until macaroni and cheese is fully covered. If drying out add water.
6. Bake for 15 - 20 minutes or until cheese is golden brown on top.
7. Take out oven and Enjoy

Source — La Cuisine Creole
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023

Potato Salad

Ingredients

• 5 Irish Potatoes
• 3 Eggs
• 2 tablespoons Vinegar
• 2 tablespoons Parsely
• 1 teaspoon Salt
• 1 teaspoon Pepper

Directions

1. Wash, peel, and cute the potatoes into about 3/4 slices.
2. Place the potatoes in a large pot and cover with water. Bring to a boil the reduce heat to simmer and cook until the potatoes are tender.
3. Drain the potatoes.
4. In a small bowl, mix egg yolk, vinegar, parsely, salt, and pepper until slightly loose consistency. 
5. In a large bowl, combine potatoes, egg whites, and dressing and lightly toss. Add salt and pepper to taste if need be.
6. Refrigerate after.

Source — Creole Cookery Book
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023

Cajun Sausage and Shrimp Pasta, Personal Recipe

Ingredients

• Penne noodles
• 2 cups of Chicken broth
• 2 tablespoons Tony Chacteure's Creole Seasoning
• 2 table spoons Italian season blend
• 3 cups of Parmesan cheese
• Andouille sausage
• Peeled shrimp
• 1 cup of heavy Heavy whipping cream
• 1 table spoon Seasoning salt
• 2 table spoons of Garlic powder

Directions

1. Cut up your sausage thinly.
2. Add your sausage and shrimp together in a skillet.
3. While your meat is browning, boil you penne for 10 minutes and drain when finished and put it back in pot.
4. Start to make your sauce, by mixing your heavy whipping cream and chicken broth together on low heat.
5. As the sauce heats, add in all of your seasonings and parmesan cheese and stir for 10 minutes and gradually turn the heat to low.
6. In the same pot that you boiled your penne, add in your sausage and shrimp, and pour the sauce in.
7. Mix your pasta together and enjoy!

Source — Personal Recipe
Prepared by Jamecia Jones
Louisiana Anthology
September 30, 2023

Apple Custard

Ingredients

• 12 apples
• 1 cup of brown sugar
• Teacup of water
• Grated ring of a lemon
• 2 cups of milk
• 4 eggs
• 2 ounces of loaf sugar
• Nutmeg

Directions

1. Prepare apples by peeling, slicing, and removing core.
2. Put the apples in a saucing pan with water and add brown sugar and lemon peelings.
3. Once well cooked and mashed take off the heat.
4. Put the fruit at the bottom of a deep dish.
5. Drizzle the milk, sugar, and egg custard onto it.
6. Grate nutmeg on top.
7. Bake in moderate oven and enjoy!

Source — La Cuisine Creole
Prepared by Jamecia Jones 

Louisiana Anthology
September 30, 2023

Eggs with Truffles.

Ingredients

• Finely sliced truffles
• Butter
• Milk
• Ham
• Eggs
• Stock
• White wine

Directions

1. Cut your ham thinly, without fat, and sit to the side.
2. Stew milk, little butter, and sliced truffles together.
3. Fry ham in butter and put it on a plate (earthenware plate recommended).
4. Pour a tablespoon of both stock and white wine over the ham.
5. Set the plate with the ham over a iron tripod under a fire.
6. When sauce boils, break the eggs carefully on the plate.
7. When the eggs are cooked, remove plate from tripod, pour truffle sauce over eggs, and enjoy!

Source — The Unrivalled Cook-Book
Prepared by Jamecia Jones
Louisiana Anthology
September 30, 2023

Oranges Croquante

Ingredients

• One Dozen Oranges
• Pound of Loaf Sugar
  
• Half glass of Water
• Whipped Cream
• Glass of Maraschino

Directions

1. Peel and deseed the dozen oranges by carefully quarting them. Retain the pulp and juice.
2. Boil a pound of loaf sugar in half a glass of water until the syrup strings when it is lifted on a fork.
3. Then take it from the fire and dip each section of orange in this candy while it is hot.
4. As the pieces are dipped, arrange them in some pretty form on a dish or bowl, and fill up the hollow with whipped cream.
5. Finally, sweeten and season with a glass of maraschino.

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