Clear Gravy Soup

Ingredients

• Cooking Beef
• 1 tsp Sage
• Carrots 
• Celery
• Turnips
• Salt and pepper to taste

Directions

1. Wash beef and boil overnight or until tender, then remove beef and separate fat.
2. Place broth over heat, then add salt, pepper, and sage.
3. Dice carrots, turnips, celery and place them in the soup. Let them boil until tender, then serve

Source — The Creole Cookery Book
Prepared by Akin Bailey
Louisiana Anthology
July 22, 2019

Clear Gravy Soup

Ingredients

• Cooking Beef
• 1 tsp Sage
• Carrots 
• Celery
• Turnips
• Salt and pepper to taste

Directions

1. Wash beef and boil overnight or until tender, then remove beef and separate fat.
2. Place broth over heat, then add salt, pepper, and sage.
3. Dice carrots, turnips, celery and place them in the soup. Let them boil until tender, then serve

Source — The Creole Cookery Book
Prepared by Akin Bailey
Louisiana Anthology
July 22, 2019

Plain Boiled Red Fish or Red Snapper

Ingredients

• One red fish or red snapper 
• Lemon juice 
• One handful of salt 
• Sauce of choice 

Directions

1. Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt.
2. Put it in a fish kettle or other pot to boil, cover it with soft water and throw in a handful of salt.
3. As soon as it begins to boil, skim it and let it simmer; hard boiling breaks the flesh before it is cooked thoroughly. 
4. When done, lift it out of the water with a drainer. 
5. Slip it carefully on a dish and serve with your sauce of choice. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Plain Boiled Red Fish or Red Snapper

Ingredients

• One red fish or red snapper 
• Lemon juice 
• One handful of salt 
• Sauce of choice 

Directions

1. Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt.
2. Put it in a fish kettle or other pot to boil, cover it with soft water and throw in a handful of salt.
3. As soon as it begins to boil, skim it and let it simmer; hard boiling breaks the flesh before it is cooked thoroughly. 
4. When done, lift it out of the water with a drainer. 
5. Slip it carefully on a dish and serve with your sauce of choice. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Omelet with Green Onion

Ingredients

• Six eggs 
• One tablespoon of butter plus half a cup of butter, divided 
• One spoonful of chopped green onion 
• Fine cut parsley 
• Salt and pepper to taste 

Directions

1. Beat the whites and yolks of six eggs separately.
2. Put in a tablespoon of butter, a spoonful of chopped green onion and fine - cut parsley, and mix with the eggs. 
3. Put it into a thick - bottomed pan, in which you have placed a half cup of butter. 
4. Roll it up as it cooks, and tilt the pan on one side, so that the omelet may cook on the other side; roll up again as it cooks. 
5. Do not let it get hard and brown, but keep it soft. 
6. Keep rolling as well as you can; a little practice will make you perfect. 
7. When the eggs cook, butter, pepper, salt them, and place on a dish. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Omelet with Green Onion

Ingredients

• Six eggs 
• One tablespoon of butter plus half a cup of butter, divided 
• One spoonful of chopped green onion 
• Fine cut parsley 
• Salt and pepper to taste 

Directions

1. Beat the whites and yolks of six eggs separately.
2. Put in a tablespoon of butter, a spoonful of chopped green onion and fine - cut parsley, and mix with the eggs. 
3. Put it into a thick - bottomed pan, in which you have placed a half cup of butter. 
4. Roll it up as it cooks, and tilt the pan on one side, so that the omelet may cook on the other side; roll up again as it cooks. 
5. Do not let it get hard and brown, but keep it soft. 
6. Keep rolling as well as you can; a little practice will make you perfect. 
7. When the eggs cook, butter, pepper, salt them, and place on a dish. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Lemon Pudding

Ingredients

• Six eggs 
• Three lemons 
• Six tablespoons of corn starch 
• One large spoonful of butter 
• One and a half pints of water
• One cup of sugar  

Directions

1. Cook the corn starch in a pint and a half of water, then stir in the butter. 
2. Once cooled stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. 
3. Bake lightly in a pudding dish
4. When cold pour it over the meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. 
5. Put it back in the oven, and let it brown lightly.  

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019