2 pounds bull or sheep testicles
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
black pepper
garlic powder
Louisiana Hot Sauce
pure hog lard or vegetable oil

With a very sharp knife, split the tough skin-like muscle that surrounds each “oyster.” Remove the skin. Set “oysters” into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer “oysters” to large pot. Add enough water to float “oysters” and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each “oyster” into 1/4 inch thick ovals.
Sprinkle salt and pepper on both sides of sliced “oyster” to taste.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each “oyster” slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quicky (you may repeat the procedure if a thicker crust is desired). Place each “oyster” into hot lard or oil. Add
Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for hot splashes). Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get).

2 rabbits, about 3 pounds each, skinned and cut up
(or similar amount of chicken)
4 egg yolks, beaten
2 cups bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/4 cup butter for frying
2 cups brown gravy
1 cup red wine
1/2 pound fresh mushrooms, sliced
2 tablespoons each – butter and flour; mix well

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in a dutch ovenuntil well browned. Add the remaining ingredients and stir until thick. Cover and simmer until tender.

2 duck breasts
Salt and freshly ground black pepper, to taste
1/2 cup walnuts
Dressing (recipe follows)
1 cucumber, halved, seeded and thinly sliced
2 tablespoons chopped green onions
Preheat oven to 350 degrees. Place duck breasts on a rack in a baking pan and season with salt and pepper; roast 45 minutes.
Let cool and slice thin. Spread walnuts on a cookie sheet and roast at 350 degrees 10 to 15 minutes, or until they are brown and give off a rich, nutty aroma; stir once or twice during cooking.
Prepare dressing. Toss a small dressing with cucumber slicesand arrange on a platter; fan duck slices on top. Spoon reserved dressing over top and garnish with roasted walnuts and chopped onion.

Dressing:
1 tablespoon raspberry vinegar
2 tablespoons walnut oil
1 tablespoon peanut oil
1 teaspoon soy sauce
2 teaspoons sugar

In a small bowl, whisk together vinegar, oils, soy sauce and sugar.
Use as directed above.

1 duck, trussed
2 Tbls. oil
2 Tbls. honey
1 Tbls. brown sugar
1 cup Guinness
pinch each nutmeg and cinnamon
1 1/4 cups demiglaze or duck stock
pinch each salt and pepper

Preheat oven to 475F.
Wash and truss the duck. Brush with oil and seal in a hot oven until browned (about 10 to 12 minutes). Meanwhile, in a heavy saucepan mix together the honey, sugar, Guinness and spices and simmer for 10 minutes. Add demiglaze or stock and
continue cooking for another 15 minutes. Season to taste with salt and pepper.
Reduce heat to 300F, cover the duck with the sauce and roast for 60 to 75 minutes. Baste occasionally. Test with a fork.
If the sauce tastes too bitter at the end of cooking time, add a small more honey. Remove from the oven and allow to restfor a few minutes before carving.

1 rabbit washed in water, then diced
4 oz. stout bacon, finely chopped
1 large onion finely chopped
8 oz. mixed carrots, leeks and turnips – diced
5 tbsp. flour
1/2 cup milk
2 cups water
1 tsp. Worcester sauce
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
finely chopped parsley for garnish

Saute the bacon in a large saucepan with the onion, carrots, turnips, rabbit, curry powder and Worcester sauce for 2 or 3 minutes. Add the water and bring to the boil. Season with salt and pepper and reduce the heat to low. Simmer, covered, until the rabbit is tender about
1 1/2 hours. Blend the milk and flour in a small bowl, stirringcontinuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.

1 pound crawdads, cooked & cleaned
8 oz. salt pork, cubed small
1/2 pound fresh (preferred) or frozen okra
1 medium brown onion
1 can whole tomatoes
8 oz. frozen corn
1 teaspoon parsley flakes
1/2 teaspoon cayenne pepper
1 pint half & half
2 cups water
salt to taste
pepper to taste

In a large skillet, fry salt pork until browned. Add onion, cook until tender, stirring often. Add water, okra, corn, tomatoes, andall seasonings, simmer for 15-20 minutes. Add half & half, and crawdads, simmer for 10 minutes.

8 ozs. Ritz crackers, crushed
1/4 lb. sweet butter, melted
1/4 cup mayonnaise
2 tablespoons chopped garlic
2 tablespoons Worcestershire sauce
1/8 cup cream sherry
1 tablspoon ground black pepper
1/2 tablespoon hot sauce
1/2 cup fresh cleaned crabmeat

In a bowl, use a small wire whisk to mix all ingredients exceptcrackers and crab. Lightly toss in crackers and crab. This may be usedto stuff shrimp or other seafood such as flounder or grouper. It’sgreat for stuffed mushrooms, too.

1 Small onion, finely chopped
1 Tablespoon butter
1 Cup chicken broth
1 Quart Half & Half, or whole milk
1 Tablespoon chopped parsley
1/2 Teaspoon celery salt
1/2 Teaspoon mace
1 Dash cayenne
salt and fresh ground black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all-purpose flour,
mixed with 1 Tablespoon water or warm milk

In a large saucepan, cook onion in butter until transparent.
Add chicken broth and slowly pour in milk. Add all seasoningsexcept sherry. Add the crab meat (cleaned of all shells) andsimmer for 15 minutes.
Make a paste of about 2 tablespoon flour and a small water orwarm milk mixture. Stir paste into soup to thicken slightly.
Remove from heat, stir in sherry and serve.
Garnish with chopped parsley.

2 lbs. venison steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
2 cloves mashed garlic
1/4 cup sherry
4 tablespoons peanut oil
2 cloves chopped garlic
1 1/2 cups boiling water
3 large green peppers, cut into 1/2 inch strips
1 cup sliced water chestnuts
3 tablespoons cornstarch
sesame oil
hot boiled rice

Cut meat against the grain into 1/2 inch strips (this is simpler to doif meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Dry meat on paper towels. In awok, heat peanut oil and saute chopped garlic until it turns goldenbrown. Remove, leaving at least tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sesame oil to meatwhile it’s browning). Add reserved marinade and 1 cup boiling water.
Simmer 45 minutes or less time, if desired. When meat is tender,remove and keep in warm oven. Pour marinade in separate pan and addcornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy.
Add a dash of sesame oil to taste. Serve over boiled rice.

2 cups all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley-pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces

Mix flour, cayenne pepper and salt. Spread on large platter anddredge each fillet, shaking off excess. Set aside on sheet of waxed paper. Heat half the oil and butter in a skillet largeenough to accommodate 3 fillets. When butter is foaming but not brown, add fillets and saute on one side for about 4 minutes, until light golden. Turn fillets and spread the browned side with sauce; continue to saute until underside is browned, about another
4 minutes. Cover skillet for a few minutes to melt sauce. Remove fish to platter. Add remaining oil and butter and cook remaining fillets.
Sauce:
Place parsley in food processor and process until coarsely chopped, turning machine off and on and scraping down sides. Add all other ingredients except salt, and process until mixture makes a smooth paste. Store, tightly coverein refrigerator. Makes about cups.