Gateau de Mousseline

Ingredients

• Sept œuf
• Une demi-livre de sucre
• Quart de tasse de fécule de pomme de terre

Directions

1. Cassez les sept œufs et séparez les blancs des jaunes. Conservez les blancs et les jaunes dans des bols séparés.
2. A l'aide d'un batteur, battre les blancs d'œufs jusqu'à formation de pics.
3. Dans un autre bol, battez lentement les sept jaunes d'œufs avec la demi-livre de sucre.
4. Ajoutez progressivement la fécule de pomme de terre et les blancs d'œufs jusqu'à obtenir une pâte.
5. Placez la pâte dans un plat allant au four carré de 9 pouces ou un moule à charnière. Cuire au four 30 minutes à 388°F dans un four préchauffé jusqu'à ce qu'un dessus doré se forme.
6. Couper en tranches et servir. 

Ingredients

• 7 eggs
• 1/2 lb granulated sugar 
• 1/4 cup of potato starch 

Directions

1. Break the seven eggs and separate the whites from the yolks. Keep the whites and yolks in separate bowls.
2. Using a mixer, beat the egg whites until peaks form.
3. In a separate bowl, slowly beat the seven egg yolks with half a pound of sugar.
4. Gradually add the potato starch and egg whites until you form a dough.
5. Place the dough in a 9-inch springform or square baking dish. Bake for 30 minutes at 388°F in a preheated oven until a golden top forms.
6. Slice and serve. 

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023

Dad's Healthy Chicken Tacos

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 2 Tablespoons olive oil 
• 1 teaspoon iodized salt
  
• 1 teaspoon black pepper
• 2 teaspoons chile powder
• 2 teaspoons Spanish paprika
• 1/2 teaspoon ground cumin
• 2 Tablespoons minced garlic 
• 1 bell pepper, cut into strips
• 1/2 medium yellow onion, cut into strips
• 1 cup shredded lettuce, for serving
• 1 cup shredded sharp cheddar cheese, for serving
• 8 corn or flour tortillas, warmed for serving 

Directions

1. Mix 1 Tablespoon olive oil with iodized salt, black pepper, chile powder, Spanish paprika, ground cumin, and minced garlic. 
2. Wash hands. Cut 1 lb of boneless skinless chicken breast into strips. 
3. Add 1 lb of boneless skinless chicken breast strips to the mixture. Let the strips marinate for 15 to 30 minutes. 
4. Wash hands. Cut 1 bell pepper and 1/2 medium yellow onion into strips
5. Heat 1 Tablespoon of oil in a saucepan. Add diced red onion and bell peppers. Cook until browned.
6. Place chicken into the saucepan. Pan sear for 5 to 6 minutes until it reaches an internal temperature of 165 degrees Fahrenheit for 30 seconds. Cover the pan with a lid as needed to prevent dryness.
7. Scoop 1/2 cup of the prepared and fully cooked mixture into a warmed tortilla. Top with cheese and lettuce, as desired.
8. Serve and enjoy! Serves 8. 

Source — Personal Recipe
Prepared by Anna Jones
Louisiana Anthology
September 12, 2023

Veal Steak

Ingredients

• One veal steak
• One teacupful of tomato, stewed and strained
  
• Five small button onions, finely chopped
  
• One sprig of thyme
• One teaspoon of parsley
• Two tablespoons of butter
• One pinch of sugar
• Salt
• One spoonful of browned flour
  

Directions

Tomato Sauce

1. Heat tomato puree, onions, thyme, parsley, butter, and sugar in a saucepan.
2. Salt to taste.
3. Thicken with browned flour.
   

Veal

1. Broil the steak on a buttered gridiron (grill).
   
2. Flip often until thoroughly cooked.
   

 

Source — Creole Cookery Book
Prepared by John Waskom
Louisiana Anthology
September 11, 2023

Duck Wraps

Ingredients

• Duck breast
• Fresh Jalapenos
• Shredded Cheddar Cheese
• Cream Cheese
• Thick sliced bacon
• Worcestershire 
• Salt 
• Pepper
• Crushed Garlic
• Olive-oil

Directions

1. Clean and pat down duck breast, then cut into slices, set to the side.
2. Marinate the duck strips in Worcestershire, red wine, Salt, and Pepper
3. Mix the cream cheese and shredded cheddar cheese.
4. Clean and wash fresh jalapenos, cut in half, clean out the jalapenos, keep half of the seeds.
5. Add the seeds to the cream cheese mixture.
6. Assemble, scoop the cream cheese and put in the cleaned out jalapenos, then add the duck strip on top of the cream cheese and jalapeno, and then wrap the bacon around.
7. Coat the wraps into olive-oil
8. You can bake these at 350 F for 35 minutes or grill them until ready.

Source — Louisiana Pickle
Prepared by Madelyn Carter
Louisiana Anthology

August 9, 2023

Sauce, Verte a la Venitienne

Ingredients

• Fish stock
• Glass of White Wine
• Handful of parsley 
• Handful of chives
• Two pickled gherkins
• Two teaspoons of capers
• four anchovies (boned)
• Melted butter

Directions

1. Use fish stock and glass of white wine to start the sauce.
2. pound in a mortar a handful of fresh parsley and blanched chives.
3. Finely chop two pickled gherkins.
4. Add two teaspoons of capers to the sauce.
5. pound the four anchovies into a pulp, and bind with the melted butter, then pass through a sieve then add to the sauce when almost done.
   

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023

Wild Ducks (stewed)

Ingredients

• Wild Duck
• Carrots
• Onion
• Pepper
• Salt
• Flour
• Gravy - Made of Giblets, Neck, and Lean Veal
• Shallot
• Sweet Herbs
• Salt
• Pepper
• Cup of Rich Cream
• 1 beaten egg
• Tablespoon of Wine
• Half a lemon
  

Directions

1. Pluck, clean, wash, and wipe down the duck.
2. Put raw carrots and onions into a pan, then boil for ten minutes.
3. Lay the duck in very cold water, then cut up the duck
4. Season with salt, pepper, and flour, then fry to a light brown
5. Put in a sauce pan and cover with the gravy
6. Add a minced shallot, sweet herbs, salt and pepper, then cover and stew until tender
7. Take out the duck, skim and strain the gravy, return to the fire
8. Add a cup of rich cream with one beaten egg 
9. Thicken with browned flour
10. Add one tablespoon of wine and a juice of half a lemon, beaten in gradually, boil and pour over the cut up duck

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023

Codfish a la Provencale

Ingredients

• Codfish
• Eschalottes
• Onion
• Parsley
• Olive-oil
• Butter
• Salt 
• Pepper
• Bread Crumbs

Directions

1. Boil and drain the Codfish
2. Grab a dish that can be set on fire
3. Slice the eschalottes, onion, and chop the parsley
4. Add olive-oil and a spoon full of butter to your pan
5. Lay the Codfish in the mixture of olive-oil and butter
6. Season the fish with salt and pepper
7. Cover the pan with bread crumbs
8. Then bake with with fire, above the pan and below it.

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn D. Carter
Louisiana Anthology

August 8, 2023