Homemade Personal Ramen

Ingredients

• Ramen packet with noodles and seasoning packet
• One egg
• Soy sauce
• Chili powder
• Garlic powder
• Green onion

Directions

1. Boil noodles from packet for 3 minutes, or until tender.
2. Drain water from noodles and mix in seasoning packet.
3. Prepare one egg, over-easy, by cracking egg into pan, cook until ready to flip, and then let other side cook until egg whites firm while leaving yolk runny.
4. Place over-easy egg over noodles.
5. Finely chop some green onion, set to the side.
6. Sprinkle little clumps of soy sauce, chili powder, and garlic powder over the noodles and egg. Place green onion on top of entire mixture. For best flavor, break the yolk over mixture and enjoy.

Source — Jake Elliott
Recipe for: Homemade Personal Ramen
Louisiana Anthology
March 29, 2023

Cotelettes En Chevieuil (Cutlets, Venison Style)

Ingredients

• Mutton chops
• Vinegar
• Some onions and shallots
• A roux

Directions

1. Soak mutton chops, preferably thick, in mixture of vinegar, onions, and shallots for 3 days.
2. Remove mutton chops from mixture and heat mixture with glass of clear broth.
3. Add cutlets to new mixture and let cook for 15 minutes.
4. Prepare a roux (equal parts butter and flour mixture) and add cutlets into this mixture.
5. Let cutlets-roux mixture come to a boil and serve. These go best served with fresh toast. Enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023

Spiced Peaches

Ingredients

• Nine pounds of ripe peaches
• Four pounds of sugar
  
• One pint of vinegar
• One ounce of cloves
• One ounce of mace
• One ounce of cinnamon

Directions

1. Rub peaches with coarse towel, cut each in half.
2. Mix sugar and vinegar in kettle with combination of cloves, mace, and cinnamon.
3. Mix peaches in with newly formed syrup, a few at a time.
4. Remove peaches once all are done mixing with syrup mixture.
5. Boil syrup until mixture becomes rich.
6. Pour boiled syrup mixture over peaches and enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023

Savory Friar's Omelet

 

Ingredients

• One pound of potatoes
• Half pound of carrots
• One egg yolk
• A half stick of butter
• Bread crumbs
• Salt and pepper

Directions

1. Boil one pound of potatoes and one half-pound of carrots.
2. Rub potatoes and carrots through wire sieve with wood spoon once boiled through.
3. Mix egg yolk, salt, pepper, and teaspoon of melted butter with potatoes and carrots. Beat this mixture until it becomes a thick paste
4. Take paste mixture into well-buttered pudding dish and scatter bread crumbs and 1-2 small pieces of butter on top.
5. Bake for half and hour, or until bread crumbs are crisp and brown. Serve hot on dish and enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023

Ginger Snaps

 Ingredients

• 1 cup of butter 
• 1 cup of lard
• 1 cup of sugar
• 1 cup of molasses
• 1/2 cup of water
• 1 tablespoonful of ginger 
• 1 tablespoonful of soda
• Flour enough to roll the dough soft

Directions

1. Mix all ingredients together.
2. Mix 1 cup of butter and lard.
3. Mix in the cup of sugar.
4. Mix in the cup of molasses.
5. Mix in the 1/2 cup of water.
6. Add the 1 tablespoonful of ginger.
7. Mix in the 1 tablespoonful of soda in hot water.
8. For the flour create a dough and roll the dough soft.

Source — La Cuisine Creole

Prepared by Bryan Breard

Louisiana Anthology

October 21, 2022

Egg Sauce

 Ingredients

• 3 tablespoons of butter 
• 4 to 5 eggs
• Cayenne pepper & Salt

Directions

1. Melt the 3 table spoons of butter.
2. For the 4 to 5 eggs hard boiled and mashed very smooth.
3. Add a little cayenne pepper & salt.
4. Mix all ingredients together.

Source — Creole Cookery Book

Prepared by Bryan Breard

Louisiana Anthology

October 21, 2022

Tomato Aspic

Ingredients

• 1 can of tomatoes 
• 1 slice of onion
• 2 bay leaves
• A few celery tops
• 1 teaspoon of salt
• Dash of cayenne 
• Box of Gelatin

Directions

1. Mix all ingredients together.
2. Bring to a boiling point & add 3/4 of gelatin which has been soaked in 1/2 cup of cold water for 1/2 hr.
3. Mix until dissolved.
4. Add the juice of half a lemon then strain again.
5. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
6. When ready to use plunge the cups in hot water for a minute and turn the aspic out on lettuce leaves.
7. Serve with mayonnaise.

Source —New Orleans Cook Book

Prepared By Bryan Breard

Louisiana Anthology

October 17th 2022