Red Fish a La Provençale

Ingredients

• Properly prepared medium size Red Fish
• Two carrots (sliced)
• Two onions
• Three cloves of garlic
• 1 head of Parsley
• 2 to 5 Bay Leaves
• Pinch of pepper
• Pinch of Salt
• Juice from two squeezed lemons
• 1/2 cup of vegetable oil
• 1/2 bottle of any wine
• Pinch of cayenne pepper
• 3 sticks of butter

Directions

1. Prepare a marinade using: two sliced carrots, two onions, half of the parsley head, all the bay leaves, 3 cloves of garlic, salt and pepper, juice from the two squeezed lemons, and lastly the 1/2 cup of vegetable oil.
2. Put the red fish in a large dish with the marinade and let sit for 24 hours.
3. After the 24 hours remove the red fish from the marinade and place into a large baking dish. Do not throw away the marinade!
4. Bake for 45 minutes basting every 5 to 10 minutes with wine and butter.
5. After baking remove fish from baking dish and move to platter. Be sure to make sure fish does not cool.
6. Retrieve the marinade and add 1/2 bottle of wine and a pinch of cayenne to the marinade.
7. Stew the marinade until the wine and cayenne are mixed well.
8. Strain the marinade and place over the red fish.
9. Garnish with cut lemon, sprig of parsley, and capers.

Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Zouave Rusks

Ingredients

• One and a half pints of flour
• One pint of sugar
• A heaped tablespoon of butter (Heaped means Overflowing)
• A teacup of milk (Twelve Tablespoons)
• Two teaspoons of yeast
• Four eggs

Directions

1. Mix the yeast with the flour.
2. In a separate bowl, rub the sugar, butter, and egg yolks.
3. In another bowl, beat the whites to a stiff froth.
4. Add the milk to the butter, sugar, and yolks, then the beaten whites, then the flour and yeast.
5. Bake immediately.

Source — Creole Cookery Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Orange Cakes

Ingredients

• 2 quarts of flour
• 2 tablespoons of butter
• 1 large cup of brown sugar
• molasses
• zested orange peel 
• powdered sugar

Directions

1. Add butter and brown sugar to flour.
2. Add enough molasses to roll thin.
3. Season heavily with orange peel.
4. Bake and top with powdered sugar to liking.

Source — Creole Cookery Book
Prepared by Jenna Carballo
Louisiana Anthology
April 2, 2024

White Onion Sauce

Ingredients

• 6 white onions(peeled)
• 1 cup of hot milk
• spoonful of butter
• salt (to taste)
• pepper (to taste)
• flour (optional)

Directions

1. Boil white onions in large pot.
2. When onions are tender, pour the water out.
3. Finely chop the onions.
4. Add the onions to the hot milk with the butter and salt and pepper.
5. Use flour to thicken sauce to your liking.

Source — La Cuisine Creole
Prepared by Jenna Carballo
Louisiana Anthology
March 25, 2024

Cherry soup

Ingredients

• ripe cherries
• wine equal to amount of cherries
• water equal to amount of cherries
• lemon rind (grated)
• sugar (to taste)
• cinnamon

Directions

1. Stem the cherries.
2. Crush stemmed cherries in mortar, cracking the kernels.
3. Add crushed cherries, wine, water, and lemon rind to a porcelain-lined saucepan.
4. Bring to a boil until the fruit is cooked to a pulp.
5. Strain mixture through a hair sieve.
6. Add in sugar and cinnamon.
7. Serve warm poured over fried croutons of bread.

Source — The Unrivalled Cook-Book
Prepared by Jenna Carballo
Louisiana Anthology
March 25, 2024

Sausage Balls

Ingredients

• One pound of ground sausage
• Shredded cheese
• Box of bisquick

Directions

1. Mix the ground sausage and two cups of  bisquick together in a bowl.
2. Add a cup of shredded cheese to mixture.
3. Roll mixture into golf ball sized spheres.
4. Bake until golden brown and ground sausage is cooked through.

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

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