White Sauce for Fowls

Ingredients

• Six fluid ounces of milk
• One teaspoon of heavy cream
• One tablespoon of butter
• Five tablespoons of flour
• One egg yolk
• One-half cup of parsley

Directions

1. Coat the butter in flour.
2. Mix the egg yolk into the heavy cream until fully incorporated.
3. Melt the butter into the milk.
4. Stir the cream-yolk mixture into the butter and milk.
5. Heat the mixture while stirring constantly until desired consistency is achieved.
6. Add in parsley prior to serving.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
July 5, 2021

White Sauce for Fowls

Ingredients

• Six fluid ounces of milk
• One teaspoon of heavy cream
• One tablespoon of butter
• Five tablespoons of flour
• One egg yolk
• One-half cup of parsley

Directions

1. Coat the butter in flour.
2. Mix the egg yolk into the heavy cream until fully incorporated.
3. Melt the butter into the milk.
4. Stir the cream-yolk mixture into the butter and milk.
5. Heat the mixture while stirring constantly until desired consistency is achieved.
6. Add in parsley prior to serving.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
July 5, 2021

Cold Red or Other Cold Fish

Ingredients

• One whole cold-water fish
• One small onion
• One-half cup of parsley
• Four cups of milk or cream
• One cup of flour
• Two egg yolks

Directions

1. Debone the fish.
2. Stew the bones with the onions and parsley.
3. Thicken the milk by mixing it with the eggs and flour along with salt and pepper.
4. Cut up the fish.
5. Take the bones out of the gravy and add in the fish.
6. Stew again until very hot, then add in the thickening.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
July 5, 2021

Cold Red or Other Cold Fish

Ingredients

• One whole cold-water fish
• One small onion
• One-half cup of parsley
• Four cups of milk or cream
• One cup of flour
• Two egg yolks

Directions

1. Debone the fish.
2. Stew the bones with the onions and parsley.
3. Thicken the milk by mixing it with the eggs and flour along with salt and pepper.
4. Cut up the fish.
5. Take the bones out of the gravy and add in the fish.
6. Stew again until very hot, then add in the thickening.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
July 5, 2021

Corn Wafers

Ingredients

• 1 pint of corn meal
• 1 gill of milk
• 1 gill of water
• 1 dessertspoonful of butter
• 1 pinch of salt

Directions

1. Combine all ingredients and mix well.
2. Bake until a light brown color.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 31, 2021

Corn Wafers

Ingredients

• 1 pint of corn meal
• 1 gill of milk
• 1 gill of water
• 1 dessertspoonful of butter
• 1 pinch of salt

Directions

1. Combine all ingredients and mix well.
2. Bake until a light brown color.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 31, 2021

Cocoanut Cake

Ingredients

• 1 cup of grated cocoanut
• 1 cup pounded sugar
• 2 eggs
  
• Cocoanut milk

Directions

1. Mix grated cocoanut and sugar in a mixing bowl.
2. Separate the whites from yoke of 2 eggs.
3. Beat whites until well beaten.
4. Mix eggs into bowl.
5. Add a little of cocoanut milk to each cup of grated nut. 

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 16, 2021