Eggs, Portugese style

Ingredients

• Fresh tomatoes
• Salt to taste
• Pepper to taste
• Crumbs of bread
• Poached eggs
• Cooked tomato sauce

Direction 

1. Slice some fresh tomatoes
2. Add salt and pepper according to taste
3. Put crumbs of bread on them, and fry them well.
4. Put them in a hot dish (pretty much any semi liquid dish)
5. Put several poached eggs on top of the dish
6. Can be served with tomato sauce that has already been cooked for a while

                                                                               Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

                                       

Eggs, Portugese style

Ingredients

• Fresh tomatoes
• Salt to taste
• Pepper to taste
• Crumbs of bread
• Poached eggs
• Cooked tomato sauce

Direction 

1. Slice some fresh tomatoes
2. Add salt and pepper according to taste
3. Put crumbs of bread on them, and fry them well.
4. Put them in a hot dish (pretty much any semi liquid dish)
5. Put several poached eggs on top of the dish
6. Can be served with tomato sauce that has already been cooked for a while

                                                                               Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

                                       

Asparagus soup

Ingredients

• Asparagus
• Any kind of cold meat
• Salt to taste
• Pepper to taste
• Parsley

Ingredients to thicken the soup

• 1 or 2 small pieces of potatoes
• Sorrel
• A small lettuce
• 2 small green onions
• Chervil

Direction

 Asparagus soup

1. Boil the asparagus 
2. Add some cold meat
3. Add salt, pepper and parsley according to taste
4. Add the ingredients and cook it for a while
5. Ready to serve (hot or cold)

Making asparagus soup thick

1. Cut a potato into small pieces
2. Pass the potatoes through a sieve
3. Add hanful of sorrel
4. Add two small green onions
5. Add chervil

                                                                                                                         

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

                                                                                                                                          January 6,2015

Asparagus soup

Ingredients

• Asparagus
• Any kind of cold meat
• Salt to taste
• Pepper to taste
• Parsley

Ingredients to thicken the soup

• 1 or 2 small pieces of potatoes
• Sorrel
• A small lettuce
• 2 small green onions
• Chervil

Direction

 Asparagus soup

1. Boil the asparagus 
2. Add some cold meat
3. Add salt, pepper and parsley according to taste
4. Add the ingredients and cook it for a while
5. Ready to serve (hot or cold)

Making asparagus soup thick

1. Cut a potato into small pieces
2. Pass the potatoes through a sieve
3. Add hanful of sorrel
4. Add two small green onions
5. Add chervil

                                                                                                                         

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

                                                                                                                                          January 6,2015

Pancakes

Ingredients

• Eggs
• Dessertspoonful of flour
• Teacups of milk
• Salt to taste

Direction

Batter

1. For every egg, add one dessertspoonful of flour, one teacup of milk and salt to taste.
2. Beat the eggs in a basin.
3. Mix eggs, flour, milk and salt together into a fine batter. 

 Pancake

1. Put some butter in a hot frying pan
2. Fry around half teacupful of batter till light brown in color
3. Serve while hot with sugar and lemon

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

Potato Ball

Ingredients

• Potatoes
• Salt to taste
• Pepper
• Eggs
• Bread crumbs

Direction

Potato balls

1. Pare and boil dry (required) potatoes
2.  Put them into a hot pan
3. Mash the potatoes with salt and pepper
4. Beat the mixture well
5. Turn the beat mash into small flat cakes
6. Dip flat cakes into eggs before sprinkling it with bread crumbs
7. Fry the cakes until golden brown
8. Serve hot ( I like with ketchup)

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology
January 6,2015

Potato Ball

Ingredients

• Potatoes
• Salt to taste
• Pepper
• Eggs
• Bread crumbs

Direction

Potato balls

1. Pare and boil dry (required) potatoes
2.  Put them into a hot pan
3. Mash the potatoes with salt and pepper
4. Beat the mixture well
5. Turn the beat mash into small flat cakes
6. Dip flat cakes into eggs before sprinkling it with bread crumbs
7. Fry the cakes until golden brown
8. Serve hot ( I like with ketchup)

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology
January 6,2015

Pancakes

Ingredients

• Eggs
• Dessertspoonful of flour
• Teacups of milk
• Salt to taste

Direction

Batter

1. For every egg, add one dessertspoonful of flour, one teacup of milk and salt to taste.
2. Beat the eggs in a basin.
3. Mix eggs, flour, milk and salt together into a fine batter. 

 Pancake

1. Put some butter in a hot frying pan
2. Fry around half teacupful of batter till light brown in color
3. Serve while hot with sugar and lemon

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

Codfish Balls

Ingredients

• One cupful raw salt fish
• One pint potatoes
• One egg well beaten
• Quarter salt spoonful pepper( add more salt if needed)
• One teaspoonful of butter

Directions

1. Wash the fish , pick in half inch pieces and free from bones
2. Pare potatoes and cut in quarters.
3. Put potatoes and fish in stewpan and cover with boiling water.
4. Boil until potatoes are soft. (around twenty-five minutes)
5. Do not allow potatoes to get soggy
6. Drain off all water, mash and beat until very light.
7. Add salt and butter, when slightly cooled the eggs
8. Add more salt if needed
9. Shape them without smoothing much
10. Slip off into frying hot lard one minute and fry only five at a time
11. To get delicious taste, serve warm.

Source - Cooking in Old Creole Days

Prepared by: Anuj Bhandari

Louisiana Anthology

January 5th, 2015

Codfish Balls

Ingredients

• One cupful raw salt fish
• One pint potatoes
• One egg well beaten
• Quarter salt spoonful pepper( add more salt if needed)
• One teaspoonful of butter

Directions

1. Wash the fish , pick in half inch pieces and free from bones
2. Pare potatoes and cut in quarters.
3. Put potatoes and fish in stewpan and cover with boiling water.
4. Boil until potatoes are soft. (around twenty-five minutes)
5. Do not allow potatoes to get soggy
6. Drain off all water, mash and beat until very light.
7. Add salt and butter, when slightly cooled the eggs
8. Add more salt if needed
9. Shape them without smoothing much
10. Slip off into frying hot lard one minute and fry only five at a time
11. To get delicious taste, serve warm.

Source - Cooking in Old Creole Days

Prepared by: Anuj Bhandari

Louisiana Anthology

January 5th, 2015