Maryland Biscuit

Ingredients

• 2 cups of flour
• 1/8 tsp Salt
• 4 Tbsp butter, or 1/4 cup lard
• 2/3 cup Milk

Directions

1. Preheat oven to 425 degrees.
2. Mix the flour, salt, butter (or lard), and milk.
3. Knead the dough well, coating in flour.
4. Roll dough out into a 1/2" or 3/4" inch rectangle.
5. Cut dough into circles and place on baking sheet.
6. Bake for 10-14 minutes or until light brown.

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Maryland Biscuit

Ingredients

• 2 cups of flour
• 1/8 tsp Salt
• 4 Tbsp butter, or 1/4 cup lard
• 2/3 cup Milk

Directions

1. Preheat oven to 425 degrees.
2. Mix the flour, salt, butter (or lard), and milk.
3. Knead the dough well, coating in flour.
4. Roll dough out into a 1/2" or 3/4" inch rectangle.
5. Cut dough into circles and place on baking sheet.
6. Bake for 10-14 minutes or until light brown.

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Potato Snow Balls

Ingredients

• Potatoes
• Egg Yolk
• Small piece of butter
• Bread crumbs
• Salt, to taste
• Lard (optional, used to deep fry)

Directions

1. Cut the potatoes into cubes and
2. Boil in water until tender
3. Drain off the water
4. Let potatoes steam until they break into pieces
5. Mix potato pieces with egg yolk, butter, bread crumbs and salt
6. Form mixture into balls
7. Fry in lard or brown in oven

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Potato Snow Balls

Ingredients

• Potatoes
• Egg Yolk
• Small piece of butter
• Bread crumbs
• Salt, to taste
• Lard (optional, used to deep fry)

Directions

1. Cut the potatoes into cubes and
2. Boil in water until tender
3. Drain off the water
4. Let potatoes steam until they break into pieces
5. Mix potato pieces with egg yolk, butter, bread crumbs and salt
6. Form mixture into balls
7. Fry in lard or brown in oven

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 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

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