Monday, April 1, 2024

Sauce Piquante for Cold Meat

Ingredients

  • Two onions, sliced
  • Butter
  • One carrot
  • Dried thyme or marjoram
  • Two eschalots
  • Parsley
  • One clove of garlic
  • Flour
  • One cup of soup stock
  • One cup of vinegar
  • Salt and pepper

Directions

  1. Fry ingredients in butter in a stewpan.
  2. Thicken to preference with flour.
  3. When carrot is done, mash it with wooden spoon.
  4. When smooth, add soup stock.
  5. Raise to boil, add vinegar.
  6. Add salt and pepper.
  7. Strain.
Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024
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White Cucumber Sauce For Meats

Ingredients

  • Four or five cucumbers
  • Three-quarters of a pint of veal stock
  • Three egg yolks
  • A little cayenne pepper and salt

Directions

  1. Peel and take out the seeds from the cucumbers.
  2. Cut into very small pieces and combine with the stock and seasoning in a saucepan.
  3. Simmer slowly until tender.
  4. Stir in well beaten egg yolks.
  5. Raise heat but do not boil.
  6. Serve immediately.
Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024
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Sunday, March 31, 2024

Taco Soup

Ingredients

  • One lb of brown beef
  • One onion
  • One can of whole kernel corn
  • One can of stewed tomato
  • One can of diced tomatoes

Directions

  1. Add 2 quarts of water to a large pot.
  2. Add whole kernel corn, stewed tomato, diced tomatoes, and meat.
  3. Simmer for 30 minutes.
  4. Add shredded sharp cheddar and serve.
Source — Home Recipe
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024
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Catfish Soup

Ingredients

  • Six catfish, each roughly half a pound
  • Half a pound of salt pork
  • One pint of milk
  • Two eggs
  • One head of celery
  • One onion

Directions

  1. Skin,clear, and bebone each catfish, cutting off the heads.
  2. Chop the pork into small pieces.
  3. Put the catfish and pork into a pot containing 2 quarts of water, chopped herbs, one onion, and celery.
  4. Boil the mixture until ingredients begin to break down.
  5. Strain the mixture and return to pot.
  6. Add the pint of milk, two eggs (throughly beaten before adding), and 1-2 tablespoons of butter.
  7. Add heat until boiling starts, then remove heat.
  8. Serve with croutons.
Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024
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Lobster Salad

Ingredients

  • Boiled lobster
  • Lettuce leaves
  • Shrimp
  • Prawns

Directions

  1. After boiling the lobster, set aside until cold.
  2. Remove all meat from the lobster body and tail, set coral aside for dressing.
  3. Finely mince the lobster meat.
  4. Add the coral to the dressing until it has a fine color.
  5. Mix the lobster meat and the dressing together.
  6. Once uniformly mixed, add a few crisp lettuce leaves.
  7. Add a layer of mayonnaise to the dressing.
  8. Garnish with lettuce, small boiled shrimp and prawns.
Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024
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Stuffed Macaroni

Ingredients

  • Pipe macaroni
  • Chicken
  • Boiled beef brain
  • Bread crumbs soaked in stock
  • Parmesan cheese
  • 2 Hard-boiled eggs

Directions

  1. Create a mince of cold, finely chopped chicken, a small amount of beef brain, parmesan cheese, two-hard boiled eggs chopped fine, and a pinch of parsley.
  2. Stuff the noodles with the mince.
  3. Boil the stuffed macaroni for 20 minutes in a thin broth.
  4. Pour tomato sauce over and serve.
Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024
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Monday, March 18, 2024

Chicken Alfredo

Copycat Olive Garden Chicken Alfredo Recipe - Insanely Good

Ingredients 

  • Fettuccine pasta
  • Boneless,skinless chicken breast
  • Salt
  • Pepper
  • Seasoning salt
  • Garlic powder
  • Whipping cream
  • Parmesan cheese
  • Olive oil
  • Butter

Directions

  1. Boil a large pot of salted water.
  2. Add the Fettuccine and cook until done(usually takes around 10 minutes).
  3. Reserve a half a cup of the cooking water, and drain the rest.
  4. Set Fettuccine to the side.
  5. Season the chicken breast with the Seasoning salt,salt,and pepper.
  6. Warm olive oil in a nonstick skillet.
  7. Add the chicken and leave it cooking for 5-7 minutes, or until golden brown on the bottom.
  8. Flip the chicken over and add one tablespoon of butter.
  9. Let it cook for 5-7 minutes on the opposite side.
  10. Transfer chicken to a cutting board and let rest for 5 minutes.
  11. Cut chicken into slices.
  12. Wrap in foil until you need them again.
  13. Add butter and the cream into the same pan.
  14. Mix until butter is melted.
  15. Add salt.pepper, and garlic powder.
  16. Mix together.
  17. Bring the mixture to a simmer(not a boil) and cook for 3-4 minutes.
  18. Whisk it constantly until it thickens.
  19. Stir in the Parmesan cheese until it is melted(if sauce is too thick, add some of the reserved pasta water).
  20. Take sauce off the heat and add the fettuccine and chicken.
Source — Personal Recipe
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024
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