Courtbouillon of Perch

Ingredients

• Perch (scaled and cleaned)
• 1 oz butter
• Flour
• 4-8 small onions
• Sweet herbs
• 1-pint wine
• 1 lemon

Directions

1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
3. Simmer until perch is fully cooked
4. Plate perch with choice of sides and garnish with a lemon wedge.

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Courtbouillon of Perch

Ingredients

• Perch (scaled and cleaned)
• 1 oz butter
• Flour
• 4-8 small onions
• Sweet herbs
• 1-pint wine
• 1 lemon

Directions

1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
3. Simmer until perch is fully cooked
4. Plate perch with choice of sides and garnish with a lemon wedge.

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Stuffed Crab

Ingredients

• 1 dozen crab
• Crackers
• 1 onion (finely chopped)
• Parsley
• 4 tbsp butter
• 1 egg
• 1 lemon 
• 1 tomato (chopped)
• Toasted bread crumbs

Directions

1. Boil and shell crabs making sure to reserve the shell for later. Place crab meat in a bowl.
2. Add to the bowl parsley, 4 tablespoons of butter, salt, pepper, finely chopped onion, and about a third of the crab meat worth of crackers and mix. 
3. Add 1 egg to the bowl and continue mixing
4. Add the juice of 1 whole lemon and 1 chopped tomato and continue mixing
5. Fill the reserved shells with the crab meat mixture and place on a cooking tray
6. Place the tray in a 350-degree oven for 30 minutes.
7. Top with toasted bread crumbs 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Stuffed Crab

Ingredients

• 1 dozen crab
• Crackers
• 1 onion (finely chopped)
• Parsley
• 4 tbsp butter
• 1 egg
• 1 lemon 
• 1 tomato (chopped)
• Toasted bread crumbs

Directions

1. Boil and shell crabs making sure to reserve the shell for later. Place crab meat in a bowl.
2. Add to the bowl parsley, 4 tablespoons of butter, salt, pepper, finely chopped onion, and about a third of the crab meat worth of crackers and mix. 
3. Add 1 egg to the bowl and continue mixing
4. Add the juice of 1 whole lemon and 1 chopped tomato and continue mixing
5. Fill the reserved shells with the crab meat mixture and place on a cooking tray
6. Place the tray in a 350-degree oven for 30 minutes.
7. Top with toasted bread crumbs 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Cake Cookies

Ingredients

• 2 large eggs
• 1 box of cake mix
• 1/2 cup of vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Mix together cake mix, eggs, and oil in a large bowl.
3. Make little balls about two table spoons thick with the dough and place them about two inches away from each other o an ungreased cookie sheet.
4. Bake for about 10 to 11 minutes. Let cool for 6 minutes before lifting off of the cookie sheet. 

Source — All Recipes
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020