Duck Sauce

Ingredients

• Six large onions
• Butter
• Pepper and salt
• Cup of vinegar

Directions

1. Boil six large onions; change the water two or three times while boiling.
2. When onions are soft, chop and put into saucepan.
3. Add two large spoonfuls of butter.
4. Insert a dash of pepper and salt into the pan.
5. Add and cup of vinegar into the pan.
6. Cook until all ingrediants are mixed.

Source — La Cuisine Creole
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Sour Orange Peeling Preserves

Ingredients

• One pound bag of oranges
• One pound of sugar

Directions

1. Grate the yellow off the orange, then peel into four pieces.
2. Soak peeling in water for two days; changing the water each day.
3. Scald and drain the water off peelings, then weigh.
4. Use a one-to-one ratio to calculate how much sugar will be needed.
5. Mix appropriate sugar weight with water (water should cover peelings entirely).
6. Boil until syrup starts to brown.
7. Put the peelings in a bowl and cook until syrup is thick.

Source — New Orleans Cook Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Shrewsbury Biscuit

Ingredients

• Two pounds of flour
• One pound of butter
• Three ounces of ginger
• Five eggs
• One and a half pounds of white sugar
• Dash of nutmeg or orange peel (optional)

Directions

1. Mix all ingredients in an appropriate sized bowl.
2. Bake at low temperature until light brown on top.
3. Season with nutmeg or orange peel (optional)

Source — Creole Cookery Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Red Gravy

Ingredients

• 12oz can tomato paste
• 15oz can tomato sauce
• 24oz can Hunt's pasta sauce (herb and onion)
• One onion
• Minced garlic
• Finely chopped bell pepper
• Italian seasoning
• Salt
• One quarter to one half of sugar

Directions

1. Sautee onions and bell pepper
2. When onions are translucent, add minced garlic. Sautee for another minute. 
3. Reduce heat and add tomato paste. Stir to incorporate. 
4. Once broken down, add tomato sauce and pasta sauce. Incorporate. 
5. Add enough water to loosen the gravy to preference. 
6. Add Italian seasoning and salt to taste. 
7. Add sugar to taste. 
8. Cook for 2 hours, stirring occasionally. Sauce will thicken, add water if necessary.  

Source — Granny
Prepared by Toby Latino
April 1, 2024

Salad Sauce or Dressing for Lettuce

Ingredients

• Two egg yolks, hard boiled
• Tablespoon of mustard
• Tablespoon of sweet cream
• Two tablespoons of sweet oil
• One egg yolk, raw
• Salt
• Spoonful of sugar
• One and a half tablesppons of vinegar

Directions

1. Rub hard boiled egg yolks to a paste.
2. Mix in mustard and sweet cream.
3. Gradually add oil.
4. Mix in raw egg yolk.
5. Add salt, sugar, and vinegar.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
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

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