Our November 2014 NL, Calling All Cajuns! http://acadianmemorial.org/newsletter/cac-nov-2014.pdf Also, check out the website with our past issues: http://www.acadianmemorial.org/newsletter.php Thank you for supporting the Acadian Memorial. Cynthia Acadian Memorial 121 S New Market St. P.O. Box 379 St. Martinville, LA 70582 (337)394-2258 (337)394-2260 fax www.acadianmemorial.org

Thanks for the link; there are LaBauves and Breauxs in Texas too. Lynn On Mon, Nov 24, 2014 at 6:18 AM, Paul L LeBlanc via <[email protected]> wrote: > > > >From the Broussard family newsletter > > > ---------- Forwarded message ---------- > Thanks Terry, Corwin & Mitch > > T0 Members & Friends > > > > We would like to share Mitch's link below about Rice in Texas, with all > of our family members. > It's concerning some of our Broussard family. > > I would like to encourage you to send me one of your articles so we can > share it with others. > > Remember to Click on the link > https://beaumont.tamu.edu/eLibrary/Newsletter/2001_March_Newsletter.pdf > > > > > > Hope you enjoy. > > Until later, > Corwin > > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

From the Broussard family newsletter ---------- Forwarded message ---------- Thanks Terry, Corwin & Mitch T0 Members & Friends We would like to share Mitch's link below about Rice in Texas, with all of our family members. It's concerning some of our Broussard family. I would like to encourage you to send me one of your articles so we can share it with others. Remember to Click on the link https://beaumont.tamu.edu/eLibrary/Newsletter/2001_March_Newsletter.pdf Hope you enjoy. Until later, Corwin

Where I am, Where are you? Short answer I am in l'Ascension about 20 mins from where my X great grandparents married in 1786. In 2005 I did a Hurricane evacuation for Katrina. I was on the way to stay in Baton Rouge with Jim Le Blanc whose wife was out of the country. I had driven for 7 hours on Airline Hwy trying to drive what I had driven in a little over an hour the night before. Exhausted I stopped in Gonzales with my 1st cousin who are also my 2nd cousins. Grandpa married a pair of sisters. Politicos were saying months before we could return so I took an apartment here. I did not get water in the old place until a couple of days after the storm. If I had stayed I could have stopped it from happening. -----Original Message----- From: Lynn Labauve <[email protected]> Paul, where do you live now?

Sounds complicated.... On Sun, Nov 23, 2014 at 10:58 AM, Paul L LeBlanc via <[email protected]> wrote: > From t-Louie > A holiday favorite > > > > -----Original Message----- > > Paul: > > Attached are instructions for deep frying a turkey. This has become on of > our Thanksgiving Day habits for the past ten years or more. You might > consider posting this “recipe”. > > Our family is not interested in eating turkey prepared anyother way. We > usually do four or five on Thanksgiving. > > Regards, > > T-Louis > > ============================== > > Deep Frying Turkeys – The CajunWay in Georgia > > Louis A. Le Blanc – Rome, GA > > Optimum size bird: 12 pounds > > Trim excess fat and excess skin off turkey > > Salt and pepper (or Cajun seasoning) both inside and outside the bird > > Injection (i.e., direct marinade)with a “Cajun injector” requires about ½ > pint of marinade. The best injection “juice” is specially prepared > marinade for turkey sor fowl. Follow instructions with Cajun injector. > Italian salad dressing is not very satisfactory as a marinade for turkeys > in my opinion. > > Deep-fry a turkey for about four (4) minutes per pound. A 12-pound bird > will take about 45 to 50 minutes. > > Oil: High-grade peanut oil or Canola oil is best (some cheap Cajuns > even use lard). In Georgia, Canola oil was $2.00 less per gallon than > peanut oil ($5.50 versus about $7.50 per gallon) > > Equipment: 35,000 BTU natural gas burner or 18,000 BTU propaneburner > > These outdoor rigs are similar to what is used for frying > catfish or boiling crawfish. > > Container: A 22 quart heavy duty stock pot works great. I use > aWearever brand. > > Dimensions of this pot are 12 inches tall and 12 inches wide (1/8 inch > wall thickness). > > Thermometer: Candy or special frying thermometer that ranges to at > least 400 degrees and can be attached to the pot while frying. > > Fork: A large barbecue fork (or a long brisket hook) is more than > adequate to remove bird when finished frying. > > For the above size pot, a littleless than three gallons of oil is > perfect. Save > the containers forthe oil. Once the oil has been used, it should be kept > refrigerated until used again. As many as a dozen turkeys can be fried in > the same oil before it should be thrown away. But always keep oil > refrigerated after first use. Very little of the oil will be absorbed by > the birds. > > > Cooking Instructions: > > 1. Get oil to 375 degrees on the burner. Measure the temperature by > the thermometer. It may take as much as one hour to raise the temperature > from outdoor temperature to 375 degrees for three gallons of cooking oil. > > 2. Pat turkey dry with paper towels after trimming and washing with > water. > > 3. Season the bird inside and out with salt/pepper or Cajun seasoning. > > 4. Very slowly lower the bird into the hot oil by holding the legs of > the turkey. The very hot oil will crackle and splash. So, be very > careful at this step of the process > > 5. Cook the 12-pound bird for 45 to 50 minutes, allowing about four > (4) > minutes per pound. The bird will be a nice brown color and will no longer > have any blood at its joints when > done. It will also tend to bob like a cork when it is done. > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Paul, where do you live now? On Sun, Nov 23, 2014 at 11:00 AM, Paul L LeBlanc via <[email protected]> wrote: > another oldie > > > -----Original Message----- > From: Paul L LeBlanc <[email protected]> > > > > Frying Turkeys > . > Before I moved up because of Hurricane Katrina, I lived in Kenner (New > Orleans > Airport). At noon on the day before holidays, Nubbie would shut down the > auto > shop and setup the burners. From when the oil got hot until late evening > all the > men would bring their Turkey and two 6 packs of beer. We would have four > burners going the entire time. You were suppose to leave after your > turkeys were > finished but the wives would show up about dinner tiime to pick up "both" > their > turkeys. I would get the privlage of driving the unclaimed husbands home. > The > was one of the few times a year where the blue collar & white collars would > hang together. We always use peanut oil because one of the white collars > was the > local Planters rep. Now I have to buy my turkey already fried like "les > americans" > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

That's how my grandmother, Emma Marie Breaux, served gumbo too. She was born in Vermilion Parish (Abbeville). and taught my mother when she visited us in Jacksonville.. My father's favorite dish was shrimp gumbo, and he added tobasco to everything!. On Sun, Nov 23, 2014 at 7:43 AM, Louis LeBlanc via <[email protected]> wrote: > Cher Paul, Friends and Extended Family: > > There was a note (see below) about serving gumbo over rice. My mother, a > native of Iberia and Vermilion Parishes, always served rice over gumbo, > meaning that gumbo was ladled into an appropriate bowl and then rice was > added, not vice versa. Of course, red beans and etouffee were served over > cooked rice. Both sides of my family followed the same practice. In jest, > I'm sure that gumbo eaters from north of Bunkie, LA might serve rice first. > > While hanging out almost daily in Vermilion Parish near the commune of > Henry in the early 1980s, I discovered Toro rice. Almost everyone in that > farming community cooked and served Toro brand rice from the Falcon Rice > Mill in Crowley. It had a great taste, stuck together on top of gumbo or > under sauces, and was an attractive long grain. Toro, appearing to be a > brand of rice, was also a seed variety with the following unique > attributes: it was classified as a long grain because of its length, and > had an unusually high starch content, the same as a medium grain. The > shorter the rice grain, the more it sticks together. Toro was "good > looking" and stuck together, the latter a very desirable characteristic for > complementing gumbos and Creole sauces. > > To this day, we only stock Toro brand (seed variety) in our pantry. Rice, > if bagged in paper at the mill like Toro, can last for months in a freezer > keeping the little bugs at bay. > > Sincerely, > > T Louis > > Rome et La Prairie Gregg > > > > -----Original Message----- > From: [email protected] [mailto:[email protected]] > On Behalf Of Don Gassie via > Sent: Friday, November 21, 2014 9:16 AM > To: 'Lynn Labauve'; [email protected]; 'Paul L LeBlanc'; 'T P > Wuerthner'; 'judy willie thousand'; 'Renee LaBauve'; 'GAIL SMITH'; 'carol > monahan' > Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo > > Search on congee or jook for recipes. Look at several and choose based on > what ingredients you have. Hard to screw up this rice soup or porridge > dish. Don Gassie > > -----Original Message----- > From: [email protected] [mailto:[email protected]] > On Behalf Of Lynn Labauve via > Sent: Wednesday, November 19, 2014 2:09 PM > To: Paul L LeBlanc; [email protected]; Don Gassie; T P Wuerthner; judy > willie thousand; Renee LaBauve; GAIL SMITH; carol monahan > Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo > > Sounds good! Sharing... > > On Wed, Nov 19, 2014 at 11:24 AM, Paul L LeBlanc via <[email protected] > > > wrote: > > > > > I'm getting H U N G R Y as I write this! Also looking for a good > > Turkey Rice Soup to use up my leftover Thanksgiving bird! > > Ask any ye shall receive. Gumbos "always" served over rice . > > >From Christmas 2009 Recipe exchange Thanks Cecil > > > > > > http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/12619231 > > 29 > > > > > > On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> > > wrote: > > > > Holiday Greetings! > > > > I don't have anything written. Nobody who does it well writes it down > here. > > I've learned from observation and trial and error. Making gumbo is an > > always evolving process. > > > > No two gumbos are alike unless you make it from the jar and always use > > the recipe on the jar! > > > > This is where I'm at in making my gumbo: > > (I always take an extreme amount of time--- I relax and relax and > > relax) > > > > > > Start by making a broth with the carcass. > > Holy trinity sautéed to clear state with a tiny bit of oil. (a couple > > onion, a couple celery, and a couple bell pepper) Garlic. (either a > > couple pods minced or a couple heads leaving the peeled pods intact) > > Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large > > pinches > > dried) > > Tony Chachere's no-salt variety (a light sprinkle to cover the whole > > mixture) > > > > Don't add salt at any time. You already seasoned your turkey! > > > > Put in your carcasse and pan roast it to develop flavor and get the > > bones to start releasing their magic. > > Cover with water or poultry broth or mixture.(remember use no-salt, > > low salt variety) Taste to see if you like it. If you don't like it > > now, you won't like it later. Fix it. (Not the pepper heat---you fix > > that in the gumbo) Bring just about to a boil, set fire to very low, > > and cover. > > A couple hours later check to see if you're happy or you'd like to > > leave it an hour or two longer. > > The idea is to get the gelatin out of the bones and bring the flavor > > from the inside into the pot. > > > > Somewhere along the line make a roux. (Make a large roux --- you can > > save the extra in the fridge) The standard roux is equal parts flour > > and oil but you can make it in any combination from dry flour up to > > equal parts. > > The dry roux is another labor of love because it takes so long. > > The best roux can be felt in your arm. Stir, stir, and stir and don't > > blink your eyes. > > The higher the fire the faster you stir. > > Remember: one black speck, start over! > > > > I've found that the roux I like the best for gumbo has taken on a dark > > brown color and then by magic there is a reddish hue. > > Immediately take it out and put into a small bowl exposed to the air. > > I still remember my mom's roux after sitting out for a half-hour or so > > would look pale. I had to taste it (and sometimes make a small > > sandwich with it because it was so wonderful !!!) > > > > Sweeten three large onions: > > Small chop and sauté till clear with a touch of oil. Put lid on, lower > > fire till very low. After 30 minutes set aside without removing lid. > > Never remove lid until time to go in gumbo. > > > > Purists say don't add any meat that didn't come off the carcasse, But > > I enjoy fresh green-onion sausage in mine. > > And maybe a little andouille. (not very much) Some leftover > > boneless/skinless turkey thigh chunks goes well. > > If you do use sausage, pan fry on the side to get the oils out. > > > > When happy is happy carefully take out the carcasse. Slow and easy so > > you don't leave too may small bone fragments behind. > > Add a couple of large serving spoons roux and mix in thoroughly. > > Add sweetened onions. Use some of the gumbo to get the sweetness left > > in the onion pot. > > Add any other meats. > > Simmer 1/2 hour and check for seasonings. It is at this time you > > adjust the heat. > > I don't ever add any pepper unless it's for my son. Then I'll add a > > teaspoonful of Tabasco! > > > > You can simmer longer but it's done. > > And it will be better tomorrow. > > > > > > . > > ------------------------------- > > To check our Archive > > http://archiver.rootsweb.com/th/index/acadian/ > > ------------------------------- > > To subscribe to the list, please send an email to > > [email protected] with the word 'subscribe' without the > > quotes in the subject and the body of the message. You will receive a > > confirmation e-mail to try & stop "machine" enrollment spam. Give it > > the "Name" you would like us to call you. > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without the > > quotes in the subject and the body of the message > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message

a few more Marriage Contract references Eula Please Thank the cousine who shared the text. I misplaced my LA Marriage Dispensations. I will check them when I find them. I had problems finding people in Conrad's First Families of Louisiana. Anyone have better luck? Anyone got any other references? Anyone have anything different? ========================== Modified Register for Henry LeBlanc First Generation 1. Henry LeBlanc died before 1725. Henry married Seruanne Le Marie. They had the following children: + 2 F i. Francoise Lorence LeBlanc LaurenceFrancoise Lorence LeBlanc Laurence. + 3 F ii. Marianne LeBlancMarianne LeBlanc. + 4 F iii. Setuanne Perinne LeBlanc LaurenceSetuanne Perinne LeBlanc Laurence. 5 F iv. Cecille LeBlanc. Cecille married[1] Antoine Brusle, son of Antoine Brusle and Catherine Marchand, on 8 Jan 1725. Second Generation 2. Francoise Lorence LeBlanc Laurence[2,3] (Henry) was born in of, St-Laurent, St-Malo, Ile-et-Vilaine, France. BIOGRAPHY: Louisiana Marriage Contracts: A Compilation of Abstracts from Records of the Superior Council of Louisiana During the French Regime, 1725-1758 (New Orleans, 1980) by Alice Daly Forsyth and Ghislaine Pleasonton FRENCH COLONIAL LOUISIANA MARRIAGE CONTRACTS June 26, 1734 LOUIS RENE FRANCOIS de MANE, Ecuyer, son of RENE de MANE, Ecuyer and of Dame THERESE CHARLOTTE de BLANCHY, native of St. Bouchard in Touraine parish of St John with Dame FRANCOISE LAURENCE LE BLANC widow of the deceased Sieur JOSEPH deLERY CHAUVIN de LERY This marriage to be solemnized in the Holy Roman Apostolic Mother Church, with the required publications Consenting for the named de MANE, CLAUDE DELERY, FAZENDE, HUGUALT, JOSEPH AUBERT, surgeon And for the lady named, BRUSLE, LAFRENIERE, her brother-in-law, Sieur ALEXANDRE LALOIRE, clerk, FAZENDE, FLEURIAU, also CESARE, brother and cousin of Sieur DELERY, also BOISCLAIR, DELERY, children of DELERY, MONY, Mr and Madame PETIT de LEVILLIERS and Sieur and Dame de MOUY Signing DeMANE, JEAN CHAREAU, FRANCOISE LORANCE LEBLANC, BRUSLE, JOSEPH AUBERT, LAFRENIERE, ALEXANDRE LALOIR, DE LERY BOISCLAIR, HENRY, CESEUEUR LAFRENIERE, DUVAL DEMOUY, PETIT De LIVILLIERS, MALBEC de LIVILLIERS, FLEURIAU, FAZENDE, DELERY, ROSSARD, Notary . Note This marriage was annulled August 20, 1737 . Louisiana Marriage Contracts: A Compilation of Abstracts from Records of the Superior Council of Louisiana During the French Regime, 1725-1758 (New Orleans, 1980) by Alice Daly Forsyth and Ghislaine Pleasonton FRENCH COLONIAL LOUISIANA MARRIAGE CONTRACTS Annulment of Marriage August 20, 1737 RENE FRANCOIS de MANNE and LAURENCE LE BLANC On this 20th day of August of 1737, Dame LAURENCE Le BLANC, widow of the deceased Sieur JOSEPH De LERY, in the absence of a Notary, gave the following information to the Reverend Father PHILIPPE, a Capuchin Priest, to be relayed to the Most Illustrious Monsignor, the Bishop of Quebec, that a marriage which took place at New Orleans on June 26, 1734 with Sieur de MANNE of the Troops, known to the public in France under the name of FLEURY. be annulled. It is known the named de MANNE called FLEURY was married in France and the wife was still living last year (1736), and that he has two children at Belle Isle en Mer in Brittany, this information certified by ....LA FRANCE, widow RICORDEAU who was Director of tobacco, Sieur BACHEOT, surgeon Major at Natchez. In consequence, Dame LAURENCE Le BLANC, widow of Sieur JOSEPH CHAUVIN de LERY, presented on the 27th of January, 1738, a request demanding a deposition from these persons for the Counsellors, ant on the 29th of January, 1738, Sieur MAHEU de LARMAISON, pay commissioner for the Navy of the Le Rodot, ordered Sieur PEIGUET, Captain of Le Comte Maurepas of LaRochelle, to locate the wife and two children of FLEURY at Belle Isle in Brittany, and if found to send an answer to Louisiana by said vessel. . Francoise married (1) Joseph Chauvin Delery[4], son of Pierre Chauvin and Marthe Autreuil Hautreux, on 27 May 1726[5] in St Louis Cathedral, New Orleans, Orleans, LA. Joseph was born 14 Apr 1674 in Montreal, Montreal, Quebec. He died 19 Aug 1732 in of Chapitoulas and was buried[6] 20 Aug 1732 in St Louis Cathedral, New Orleans, Orleans, LA. BURIAL: ADNO v 1 p 49 Chauvin Joseph, Surnamed (dit)De Lery, Resident of Chaptoulas, i Aug 20, 1732 (SLC, B1, 77) ADNO v 1 p 158 Le Blanc Francoise Lorence [@laurence](dec Henry & Seruanne Le Marie) Native of St-Laurent, Diocese of St-Malo m Joseph Chauvin Delery, May 27, 1726 (SLC, M1, 106) ADNO v 1 p 49 Chauvin Joseph of Montreal in Canada(?)widower of Hypolite Mercier dec at LaRochelle m Francois Lorence [@lawrence] Le Blanc May 26 1726 w. Brusle Councillor of the superior Council of this Province and the brides brother-in-law, Fleuriaux [@Fleuriau] procurator general at the same council, Fassind, Councillor bothj cousins in the second degree by affinity through their spouces, Cecille Le Blanc , Helene Desmorieres [@morieres], PelagieDesmorieres [@Moriere], Seruanne Le Blanc, De LaTour, Rossard, Malbre, R Duval (SLC, M1, 106) Joseph and Francoise had the following children: + 6 F i. Christine Chauvin DeleryChristine Chauvin Delery. 7 F ii. Laurence Chauvin was christened[7,8] 25 Jun 1730 in St Louis Cathedral, New Orleans, Orleans, LA. Baptism: ADNO v 1 p 49 Chauvin Laurence [fem] (Joseph Chauvin Delery & Francoise Laure(*) Le Blanc b June 25, 1730 (AN, 1703, 113) 8 F iii. Marguerite Chauvin. Marguerite married (1) Dominque Verbois De. Dominque died before 14 Aug 1759. Marguerite also married[9] (2) Bernard DeVerger on 14 Aug 1759 in St Louis Cathedral, New Orleans, Orleans, LA. + 9 M iv. Francois ChauvinFrancois Chauvin. Francoise also married[10] (2) Guillaume deCloches de St-Agnet, son of Pierre deCloches de St-Agnet and Anne Planne deCap, on 3 May 1738. Louisiana Marriage Contracts: A Compilation of Abstracts from Records of the Superior Council of Louisiana During the French Regime, 1725-1758 (New Orleans, 1980) by Alice Daly Forsyth and Ghislaine Pleasonton FRENCH COLONIAL LOUISIANA MARRIAGE CONTRACTS May 3, 1738 Messire GUILLAUME de CLOCHES, Chevalier de ST. AGNET, son of the deceased Messire PIERRE de CLOCHE, Seigneur Baron de ST. AGNET, and of Dame ANNE DeCap PLANNE, a native of St. Agnet, Archbishopric of Turier in Berne with Dame FRANCOISE LAURENCE LE BLANC, widow of JOSEPH CHAUVIN DELERY, a resident of the Chapitoulas. Signing as witness for Sieur ST. AGNET, at this act - Monsieur de BIENVILLE, Chevalier of the Military Order of St. Louis, Governeur of this Province, Chevalier de LEOBOY, SALMON, Judge of the Superior Council of this Province, de NOYAN, BENAC, MEMBREDE, Captain of the Troops. And for the Demoiselle LE BLANC Widow DELERY - Mr. NICOLAS CHAUVIN de la FRENIERE, Counsellor Judge of this Province, her brother-in-law, Mr. FLEURIAU. ....of the Ring, her cousin, EDME de la (FRENIERE) her brother-in-law and Mademoiselle DENOYAN. A promise this marriage to be solemnized in the Holy Roman Apostolic Catholic Church. Signing - The Chevalier DE ST. AIGNET, LORANCE LEBLANC, BIENVILLE, LEUBOY, DENOYAN SALMON, LE BLANC de la LOIRE, FAUCON DUMANOIR, HELEN FASENDE, LAFRENIERE, Widow LEFEBVRE, FAZENDE, The Chevalier D'ORGON, DELERY, FLEURIAU, JOUSSET LA LOIRE, SALMON, MEMBREDE, DE BENAC, MALBEC de LIVILLIERS, BRANTIN, ROUMIER, SIMARS de BELLILE, Aid to the Major, CHALLINETTE DUMANOIR, COUSTILHAS, NOYAN, FAUCON Widow DELERY, HENRY Notary. Francoise also married[11] (3) Henry deMontaut Ayme, son of Joseph Hector deMontaut and Marguerite deRolandet, on 22 Nov 1744. Louisiana Marriage Contracts: A Compilation of Abstracts from Records of the Superior Council of Louisiana During the French Regime, 1725-1758 (New Orleans, 1980) by Alice Daly Forsyth and Ghislaine Pleasonton FRENCH COLONIAL LOUISIANA MARRIAGE CONTRACTS November 22, 1744 HENRY AYME ELIZABETH de MONTAUT de MONBERAUT, son of the deceased Messire JOSEPH HECTOR de MONTAUT Marquis de MONBERAUT and of the deceased Dame MARGUERITE de ROLANDET (?), his father and mother, native of (blurred - unable to decipher). with Dame FRANCOISE LAURENCE LeBLANC, widow of the deceased Messire AGNET. Entered into the records of the Superior Council on 4 May 1748. Signing - HENRY AIME ELIZABETH MONTAUT de MONBERAUT, FRANCOISE LORANCE LEBLANC, VAUDREUIL, HELENE DEMORIERE FASENDE, ARLUT TIXERAND, NOYERS, LOUBOEY, ALEXANDRE VIELLE, TIXERAND, DE BENAC, LE Ch. MACARTY, JOSEPH BRUSLE, MARGUERITE DELERY, FLEURIAU, CHANTALON, LAURENCE CHAUVIN, LEBLANC DELALOIRE, FASENDE, LENORMAND, CANTRELLE, DELLILE, GARIC , Notary. Henry and Francoise had the following children: 10 M v. Louis Augustin deMontaut was born 8 Jan 1747 and was christened[12] 13 Aug 1750 in St Louis Cathedral, New Orleans, Orleans, LA. 11 F vi. Elizabeth Sabine Joseph deMontaut was born 25 Feb 1749 and was christened[12] 13 Aug 1750 in St Louis Cathedral, New Orleans, Orleans, LA. 3. Marianne LeBlanc (Henry). Marianne married Claude Jousset Josette La Loire, son of Jean-Baptiste Jousset de la Loire and Marianne Nadot Nadaud, on 26 Feb 1725[13] in St Louis Cathedral, New Orleans, Orleans, LA. Claude was born 1704. He died 1776. ADNO v 1 p 158 Le Blanc Marianne(dec Henry Le Blanc & Suranne Le Marie) m Claude Jousett La Loire, Feb 26, 1725 (SLC, M1, 80) ADNO v 1 p 137 Jousset Claude (dec Jean Baptiste Jousset de la Loire [former] resident of Montreal & Marianne Nadot) m Marianne Le Blanc feb 26 1725 w Boisbriant, commandant general of this colony & knight of the Military Order of St-Louis; de la Chaise, royal commissioner; Brusle, councillor of the Superior Council of the province & the bride's beau-frere; Fasende [@faisende], Fleuriau, the bride's first cousin & councillor of the same superior Council; Demande; Perine La Marie; Cecille Le Blanc, Louise Manade; Heleine Demorier; Pelagie Demoriere; Serunne Le Blanc; Rossard Chartier de Baulne; Prat; Dalcour (SLC M1 80)) Claude and Marianne had the following children: 12 F i. Cecile Francoise Jousset. Cecile married[14] Jacque Corbin Bachemain on 25 Jan 1764 in St Louis Cathedral, New Orleans, Orleans, LA. 13 F ii. Marieanne Jousset. Marieanne married[15,16] Gabriel Adrien Tisserant, son of Louis Tisserant and Marie Marguerite Arlut, on 26 Nov 1747. 4. Setuanne Perinne LeBlanc Laurence (Henry). Setuanne married[17] Bernard Alexandre Vielle on 25 Jun 1726 in St Louis Cathedral, New Orleans, Orleans, LA. ADNO v 1 p 158 Le Blanc Serunna Perinne Laurence(dec Henry [former] magazine custodian & Seruanne LeMarie) m Bernard Alexandre [@Alexandre Bernard] Vielle, june 25, 1726 (SLC, M1, 108) ADNO v 1 p 255-256 Viel Bernard Alexandre [@Alexandre Bernard] (pierre, Burgher of Paris & Elizabeth Le Blanc) of Paris, Head surgeon of New Orleans m Seruanne Perinne Laurence Le Blanc Jene 25, 1726 w Brusle; Chauvin de Lery, the bride's brother-in-law; Fassend [@fassinde] the brides first cousin by affinity; Dumanoir; Prat; Perault; Ste-Thereze; P Demanade (SLC M1 108) Bernard and Setuanne had the following children: 14 M i. Alexandre Antoine Viel was christened[18] 1 Mar 1730. Baptism: Alexandre Antoine (Bernard Alexandre & Serune Perine Lam{our?] b March 1, 1730 (AN, B 1730 111) Third Generation 6. Christine Chauvin Delery (Francoise Lorence LeBlanc, Henry). Christine married (1) Guillaume Denes Antoine, son of Pierre Denes. Guillaume was buried[19] 11 Apr 1746 in St Charles Borremeo Church, Destrehan, St Charles, LA. They had the following children: 15 F i. Marguerite Denes was born about 1742 in German Coast, LA. She died about 1781. Marguerite married[20] Francois Martin, son of Jacques Pierre Martin and Marie Filent, on 8 Nov 1762 in St Louis Cathedral, New Orleans, Orleans, LA. Francois was born about 1740 in St-Maragrin, Saintange, France. He died Jul 1801 in Pointe-a-la-Hache, Plaquemines, LA. 16 M ii. Jean Denes was christened[21] 18 Apr 1745 in St Charles Borremeo Church, Destrehan, St Charles, LA. Jean married[22] Marie-Joseph Sauvage, daughter of Pierre Sauvage and Marie Jeanne Agnes Leonard, on 20 Aug 1764 in St Louis Cathedral, New Orleans, Orleans, LA. Marie-Joseph was born in of Luxembourg, St-Blaise Parish, Diocese of Trier. Christine also married[23] (2) Jean Lafrance d'Argent, son of Lafrance d'Argent and Anne, on 21 May 1748 in St Charles Borremeo Church, Destrehan, St Charles, LA. Jean was born about 1720. He died before 1756. ADNO v 1 p 145 La France Jean (dec [o] & Anne [o]), native of New Orleans, Diocese of Quebec m Christine Chovin surname [dit] Delery May 21 1748 w LeBorne Sr, George LeBorne Jr, Jean Baptiste LeBorne (SCB, B1, 50) ADNO v 1 p 49 Chauvin Christine (dec [o] Chovin, surname [dit] Delery & Francoise [o], Native of New Orleans, diocese og Quebec, widow of Guilleaume Denes m Jean LaFrance may 21 1748 (SCB, B1, 50) Jean and Christine had the following children: 17 F iii. Marie-Josephe Lafrance was christened[24] 19 Mar 1749 in St Charles Borremeo Church, Destrehan, St Charles, LA. Baptism: ADNO v 1 p 145 La France Marie Josephe (Jean & Christine Chovin) b March 19 1749 s Jean Simon Dreger Jr & Marguerite Golois (SCB B1 55) 18 M iv. Jean-Baptiste Lafrance was christened[25] 2 Jul 1754 in St Louis Cathedral, New Orleans, Orleans, LA. He died about 1819. Jean-Baptiste married Fansoneta Jeanne Tassin, daughter of Pierre Tassin and Jeanne Daubard. Fansoneta was born 21 Dec 1755. She died 21 Dec 1775. 19 F v. Marie Jeanne Lafrance was christened[26] 12 Apr 1755 in St Louis Cathedral, New Orleans, Orleans, LA. 9. Francois Chauvin (Francoise Lorence LeBlanc, Henry). Francois married[27] Marie Delachaise on 26 Jun 1763 in St Louis Cathedral, New Orleans, Orleans, LA. They had the following children: 20 F i. Marie Louise Chauvin was born 14 Jul 1770 and was christened[28] 31 Jul 1770 in St Louis Cathedral, New Orleans, Orleans, LA. 21 M ii. Nicholas Chauvin was born 9 Jan 1769 and was christened[29] 30 Jan 1769 in St Louis Cathedral, New Orleans, Orleans, LA. 22 M iii. Nicholas Francois Chauvin was born 26 Aug 1764 and was christened[30] 2 May 1765 in St Louis Cathedral, New Orleans, Orleans, LA. 23 F iv. Rose Chauvin was born 15 Dec 1766 and was christened[31] 20 Sep 1767 in St Louis Cathedral, New Orleans, Orleans, LA. Appendix A - Sources 1. Forsyth, Alice Daly & Ghislaine Pleasonton, Louisiana Marriage Contracts, Polyanthos, New Orleans, LA, p 1 Brusle Antoine Cecille LeBlanc. 2. Forsyth & Pleasonton, Louisiana Marriage Contracts, p 13 deMane Louis Francoise LeBlanc. 3. Forsyth & Pleasonton, Louisiana Marriage Contracts, p 54 deMane Louis Francoise LeBlanc. 4. Mgr Cyprien Tanguay, <I>Dictionnaire Genealogique des Familles CanadiennesTanguay</I>, v 1 p 123 Chauvin Pierre. 5. Archdiocese of New Orleans Sacramental Records, v 1 p 49, 158 (SLC M1 109). 6. ADNO, v 1 p 49 (SLC, B1, 77). 7. ADNO, v 1 p 49 (AN, 1730, 113). 8. Glenn R Conrad, First Families of Louisiansa, v 2 p 147 Baptized Nerw Orleans 1730. 9. ADNO, v 2 p 53, (SLC B4 14). 10. Forsyth & Pleasonton, Louisiana Marriage Contracts, p 69 deCloches Guillaume Francoise Laurence LeBlanc. 11. Forsyth & Pleasonton, Louisiana Marriage Contracts, p 129 deMontaut Henry Francoise Laurence LeBlanc. 12. ADNO, v 1 p 75 (SLC B2 192). 13. ADNO, v 1 p 137, 158 (SLC, M1, 80). 14. ADNO, v 2 p 61, 156 (SLC B5 173 & M2 1). 15. Forsyth & Pleasonton, Louisiana Marriage Contracts, p 194 Tisserant Gabriel Marieanne Josset. 16. Forsyth & Pleasonton, Louisiana Marriage Contracts, p 194 Tisserant Gabriel Marianne Josset. 17. ADNO, v 1 p 158, 255-256 (SLC M1 108). 18. ADNO, v 1 p 255 (AN, B 1730 111). 19. ADNO, v 2 p 76 (SCB B1 39) . 20. ADNO, v 2 p 85, 198 (SLC B4, 72). 21. ADNO, v 2 p 76 (SCB B1 33) . 22. ADNO, v 2 p 86, 250-251 (SLC B5 180 & M2 9). 23. ADNO, v 1 p 49, 145 (SCB, B1, 50). 24. ADNO, v 1 p 145 (SCB B1 55). 25. ADNO, v 2 p 162 (SLC B3 23). 26. ADNO, v 2 p 162 (SLC B3 39). 27. ADNO, v 2 p 53 (SLC B5 171). 28. ADNO, v 2 p 53-54 (SLC B6 86). 29. ADNO, v 2 p 54 (SLC B6 39). 30. ADNO, v 2 p 54 (SLC B5 91). 31. ADNO, v 2 p 54 (SLC B6 6).

I had thought that too, but some Acadians are hard nosed about it.... and really it is a moot question , because it is really hard to get your hands on Summer Savory any more ! Fran On Sun, Nov 23, 2014 at 7:11 PM, Paul L LeBlanc via <[email protected]> wrote: > > -----Original Message----- > From: Mona Andrée, > > > > > Winter Savory for this dish. It's the one we call Sariette. The long > cooking would just overcome the more delicate Summer Savory. > > On 14-11-23 5:58 PM, Paul L LeBlanc wrote: > > > Answer please Summer Savory or other Savory? > > > > > > ok, love this recipe but here is my question.... what kind of > Savory do you use.... there are two kinds.. a Summer Savory and > one that is called just Savory... I have been told that the > summer Savory is what the Acadians actually used .... how they > found that out, I'll never know.. I have seen some pie makers > almost come to blows with this question LOL > > > > Fran in cold Ma. > > > > > > > > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

-----Original Message----- From: Mona Andrée, Winter Savory for this dish. It's the one we call Sariette. The long cooking would just overcome the more delicate Summer Savory. On 14-11-23 5:58 PM, Paul L LeBlanc wrote: Answer please Summer Savory or other Savory? ok, love this recipe but here is my question.... what kind of Savory do you use.... there are two kinds.. a Summer Savory and one that is called just Savory... I have been told that the summer Savory is what the Acadians actually used .... how they found that out, I'll never know.. I have seen some pie makers almost come to blows with this question LOL Fran in cold Ma.

ok, love this recipe but here is my question.... what kind of Savory do you use.... there are two kinds.. a Summer Savory and one that is called just Savory... I have been told that the summer Savory is what the Acadians actually used .... how they found that out, I'll never know.. I have seen some pie makers almost come to blows with this question LOL Fran in cold Ma. On Sun, Nov 23, 2014 at 4:45 PM, Paul L LeBlanc via <[email protected]> wrote: > > -----Original Message----- > From: Mona Andrée > > > > > Right then. So, here's my traditional Tourtière de Montréal recipe, > with love, from my kitchen to yours. :o) > > This will make either 3 regular 8" pies, or 1 deep dish pan of 4-5 > pints. > > There are two ways of making this. You can either pre-cook the > filling, or not. I like the second option best, but I'll give you the > instructions for both. > > For the filling: > 4 fist size potatoes, preferably Yukon gold. > 6 medium size onions, finely diced > 1 lb ground lean beef > 1 lb ground veal > 1 lb ground medium to lean pork (preferably from the shoulder cut) > 1-3 tea spoon salt, depending on how much salt you want in your > food. > 1 tea spoon pepper > 1 tea spoon dry mustard (do NOT use prepared mustard if you dont > have dry mustard. Better skip it altogether.) > 1/2 tea spoon savory > 1/2 tea spoon nutmeg > 1/4 tea spoon gound cloves > > Enough pie dough (made with wholewheat flour and lard, preferably) > to make 3 regular pies, tops and bottoms. > > For the eggwash : > 1 egg, beaten > 1 table spoon of milk > > The night before: > > Peel and dice your potatoes in 1/4" cubes. Put into a bowl and > cover with water. Refrigerate overnight. > Peel and dice your onions finely, add to the meat with all the > spices and herb, mix well (use your hands), put into a bowl and > refrigerate overnight. > > On baking day: > > 1. Prepare your dough and roll out to thickness just shy of a > 1/4". Line your pie plates or your deep-dish, whichever you decide to > use. Keep enough dough for the top layer. > 2a. At this point, if you are pre-cooking the filling, put the > meat mixture and the diced potatoes with their soaking water into a > large saucepan, and top off with enough boiling water to bring the > liquid level with the filling. Cook on medium heat just long enough > for the meat to loose it's pink colour. Do not brown the meat. Then > fill your pie plates or deep dish and proceed to number 5. of the > instructions. > 2b. If you are not pre-cooking the filling, strain the potatoes, > but reserve the soaking water. > 3. Fill your pie plates or your deep dish by alternating meat > mixture with potatoes. Start with the meat mixture layer and top off > with the meat mixture. In a pie plate, you'll thus have a layer of > meat, a layer of potatoes, and a top layer of meat. In the seep dish, > work it so that both the bottom layer and the top layer are meat. > 4. Mix the soaking water with enough fresh water to fill your pie > plates or your deep dish flush level with the filling mixture. > 5. Beat the egg and add the milk, whisking until fully mixed. No > need to make it froth. > 6. Moisten the edge of your pie with the egg mixture and cover pie > with the top dough. > 7. Press all around the edge to seal properly. > 8. Next, make a little chimney in the middle of each pie by first > cuttin a 1" hole into the top cover of the pie. > 9. Into the chimney hole, insert a little tube you will make by > rolling a 1" x 3" strip of aluminium foil aound your finger. > 10. Seal the base of the little chimney to the pie with a little > bumper roll of dough. > 11. Eggwash the surface of the pie with the egg mixture. Use a > kitchen brush for best results. It will turn your pies nice and glossy > golden as they bake. > > Baking instructions: > > 1. For a pre-cooked filling deep-dish tourtière, bake 30 minutes > at 400F, then 2 hours at 350F. > - OR - > 2. For a raw filled deep-dish tourtière, bake for 30 minutes at > 400F, then 6 hours at 250F. > > Yields 10-12 portions, > > 3. If you are using regular 8" pies, you'll need to reduce cooking > time to 15 minutes at 400F, then about 1 hour for pre-cooked > filled pies, or about 3 hours at 250F for raw-filled pies, or until > they are done. > > Each 8" pie yields 6 normal portions. > > Enjoy! > > Mona in Montréal > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Mine is not gumbo – what to do with left over turkey First It is-- just Boiled Linguinie noodles then I drain the cooked noodles and pour them back in the pot leaving a small amount of the water I add I quart container of alfredo sauce, 1/2 stick of butter season with Tony Chachere spicy seasoning – use whatever amount you prefer for your taste preference 4 oz of 2% milk 2 cups of chopped left over turkey (that I baked yesterday) 1 can of sweet peas (drained) ---------- mix all together and turn the heat on low and stir well until the alfredo sauce mixes together remove from the heat and let it sit for 5 minutes serve yourself whatever amount you want to eat, sliced french bread – enjoy. From: Don Gassie via Sent: Friday, November 21, 2014 8:16 AM To: 'Lynn Labauve' ; [email protected] ; 'Paul L LeBlanc' ; 'T P Wuerthner' ; 'judy willie thousand' ; 'Renee LaBauve' ; 'GAIL SMITH' ; 'carol monahan' Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo Search on congee or jook for recipes. Look at several and choose based on what ingredients you have. Hard to screw up this rice soup or porridge dish. Don Gassie -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lynn Labauve via Sent: Wednesday, November 19, 2014 2:09 PM To: Paul L LeBlanc; [email protected]; Don Gassie; T P Wuerthner; judy willie thousand; Renee LaBauve; GAIL SMITH; carol monahan Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo Sounds good! Sharing... On Wed, Nov 19, 2014 at 11:24 AM, Paul L LeBlanc via <[email protected]> wrote: > > I'm getting H U N G R Y as I write this! Also looking for a good > Turkey Rice Soup to use up my leftover Thanksgiving bird! > Ask any ye shall receive. Gumbos "always" served over rice . > >From Christmas 2009 Recipe exchange Thanks Cecil > > > http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/12619231 > 29 > > > On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> > wrote: > > Holiday Greetings! > > I don't have anything written. Nobody who does it well writes it down here. > I've learned from observation and trial and error. Making gumbo is an > always evolving process. > > No two gumbos are alike unless you make it from the jar and always use > the recipe on the jar! > > This is where I'm at in making my gumbo: > (I always take an extreme amount of time--- I relax and relax and > relax) > > > Start by making a broth with the carcass. > Holy trinity sautéed to clear state with a tiny bit of oil. (a couple > onion, a couple celery, and a couple bell pepper) Garlic. (either a > couple pods minced or a couple heads leaving the peeled pods intact) > Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large > pinches > dried) > Tony Chachere's no-salt variety (a light sprinkle to cover the whole > mixture) > > Don't add salt at any time. You already seasoned your turkey! > > Put in your carcasse and pan roast it to develop flavor and get the > bones to start releasing their magic. > Cover with water or poultry broth or mixture.(remember use no-salt, > low salt variety) Taste to see if you like it. If you don't like it > now, you won't like it later. Fix it. (Not the pepper heat---you fix > that in the gumbo) Bring just about to a boil, set fire to very low, > and cover. > A couple hours later check to see if you're happy or you'd like to > leave it an hour or two longer. > The idea is to get the gelatin out of the bones and bring the flavor > from the inside into the pot. > > Somewhere along the line make a roux. (Make a large roux --- you can > save the extra in the fridge) The standard roux is equal parts flour > and oil but you can make it in any combination from dry flour up to > equal parts. > The dry roux is another labor of love because it takes so long. > The best roux can be felt in your arm. Stir, stir, and stir and don't > blink your eyes. > The higher the fire the faster you stir. > Remember: one black speck, start over! > > I've found that the roux I like the best for gumbo has taken on a dark > brown color and then by magic there is a reddish hue. > Immediately take it out and put into a small bowl exposed to the air. > I still remember my mom's roux after sitting out for a half-hour or so > would look pale. I had to taste it (and sometimes make a small > sandwich with it because it was so wonderful !!!) > > Sweeten three large onions: > Small chop and sauté till clear with a touch of oil. Put lid on, lower > fire till very low. After 30 minutes set aside without removing lid. > Never remove lid until time to go in gumbo. > > Purists say don't add any meat that didn't come off the carcasse, But > I enjoy fresh green-onion sausage in mine. > And maybe a little andouille. (not very much) Some leftover > boneless/skinless turkey thigh chunks goes well. > If you do use sausage, pan fry on the side to get the oils out. > > When happy is happy carefully take out the carcasse. Slow and easy so > you don't leave too may small bone fragments behind. > Add a couple of large serving spoons roux and mix in thoroughly. > Add sweetened onions. Use some of the gumbo to get the sweetness left > in the onion pot. > Add any other meats. > Simmer 1/2 hour and check for seasonings. It is at this time you > adjust the heat. > I don't ever add any pepper unless it's for my son. Then I'll add a > teaspoonful of Tabasco! > > You can simmer longer but it's done. > And it will be better tomorrow. > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the > quotes in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it > the "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Can't wait to try this one!!!!!! Thanks Don -------Original Message------- From: Paul L LeBlanc via Date: 11/23/2014 4:58:43 PM To: [email protected] Subject: Re: [ACADIAN] Tourtière de Montréal recipe, -----Original Message----- From: Mona Andrée Right then. So, here's my traditional Tourtière de Montréal recipe, with love, from my kitchen to yours. :o) This will make either 3 regular 8" pies, or 1 deep dish pan of 4-5 pints. There are two ways of making this. You can either pre-cook the filling, or not. I like the second option best, but I'll give you the instructions for both. For the filling: 4 fist size potatoes, preferably Yukon gold. 6 medium size onions, finely diced 1 lb ground lean beef 1 lb ground veal 1 lb ground medium to lean pork (preferably from the shoulder cut) 1-3 tea spoon salt, depending on how much salt you want in your food. 1 tea spoon pepper 1 tea spoon dry mustard (do NOT use prepared mustard if you dont have dry mustard. Better skip it altogether.) 1/2 tea spoon savory 1/2 tea spoon nutmeg 1/4 tea spoon gound cloves Enough pie dough (made with wholewheat flour and lard, preferably) to make 3 regular pies, tops and bottoms. For the eggwash : 1 egg, beaten 1 table spoon of milk The night before: Peel and dice your potatoes in 1/4" cubes. Put into a bowl and cover with water. Refrigerate overnight. Peel and dice your onions finely, add to the meat with all the spices and herb, mix well (use your hands), put into a bowl and refrigerate overnight. On baking day: 1. Prepare your dough and roll out to thickness just shy of a 1/4 . Line your pie plates or your deep-dish, whichever you decide to use. Keep enough dough for the top layer. 2a. At this point, if you are pre-cooking the filling, put the meat mixture and the diced potatoes with their soaking water into a large saucepan, and top off with enough boiling water to bring the liquid level with the filling. Cook on medium heat just long enough for the meat to loose it's pink colour. Do not brown the meat. Then fill your pie plates or deep dish and proceed to number 5. of the instructions. 2b. If you are not pre-cooking the filling, strain the potatoes, but reserve the soaking water. 3. Fill your pie plates or your deep dish by alternating meat mixture with potatoes. Start with the meat mixture layer and top off with the meat mixture. In a pie plate, you'll thus have a layer of meat a layer of potatoes, and a top layer of meat. In the seep dish, work it so that both the bottom layer and the top layer are meat. 4. Mix the soaking water with enough fresh water to fill your pie plates or your deep dish flush level with the filling mixture. 5. Beat the egg and add the milk, whisking until fully mixed. No need to make it froth. 6. Moisten the edge of your pie with the egg mixture and cover pie with the top dough. 7. Press all around the edge to seal properly. 8. Next, make a little chimney in the middle of each pie by first cuttin a 1" hole into the top cover of the pie. 9. Into the chimney hole, insert a little tube you will make by rolling a 1" x 3" strip of aluminium foil aound your finger. 10. Seal the base of the little chimney to the pie with a little bumper roll of dough. 11. Eggwash the surface of the pie with the egg mixture. Use a kitchen brush for best results. It will turn your pies nice and glossy golden as they bake. Baking instructions: 1. For a pre-cooked filling deep-dish tourtière, bake 30 minutes at 400F, then 2 hours at 350F. - OR - 2. For a raw filled deep-dish tourtière, bake for 30 minutes at 400F, then 6 hours at 250F. Yields 10-12 portions, 3. If you are using regular 8" pies, you'll need to reduce cooking time to 15 minutes at 400F, then about 1 hour for pre-cooked filled pies, or about 3 hours at 250F for raw-filled pies, or until they are done. Each 8" pie yields 6 normal portions. Enjoy! Mona in Montréal . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] com with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

T Lewis, are you related to the Henry family? Ann Sent from my iPhone > On Nov 23, 2014, at 6:43 AM, Louis LeBlanc via <[email protected]> wrote: > > Cher Paul, Friends and Extended Family: > > There was a note (see below) about serving gumbo over rice. My mother, a native of Iberia and Vermilion Parishes, always served rice over gumbo, meaning that gumbo was ladled into an appropriate bowl and then rice was added, not vice versa. Of course, red beans and etouffee were served over cooked rice. Both sides of my family followed the same practice. In jest, I'm sure that gumbo eaters from north of Bunkie, LA might serve rice first. > > While hanging out almost daily in Vermilion Parish near the commune of Henry in the early 1980s, I discovered Toro rice. Almost everyone in that farming community cooked and served Toro brand rice from the Falcon Rice Mill in Crowley. It had a great taste, stuck together on top of gumbo or under sauces, and was an attractive long grain. Toro, appearing to be a brand of rice, was also a seed variety with the following unique attributes: it was classified as a long grain because of its length, and had an unusually high starch content, the same as a medium grain. The shorter the rice grain, the more it sticks together. Toro was "good looking" and stuck together, the latter a very desirable characteristic for complementing gumbos and Creole sauces. > > To this day, we only stock Toro brand (seed variety) in our pantry. Rice, if bagged in paper at the mill like Toro, can last for months in a freezer keeping the little bugs at bay. > > Sincerely, > > T Louis > > Rome et La Prairie Gregg > > > > -----Original Message----- > From: aca[email protected] [mailto:[email protected]] On Behalf Of Don Gassie via > Sent: Friday, November 21, 2014 9:16 AM > To: 'Lynn Labauve'; [email protected]; 'Paul L LeBlanc'; 'T P Wuerthner'; 'judy willie thousand'; 'Renee LaBauve'; 'GAIL SMITH'; 'carol monahan' > Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo > > Search on congee or jook for recipes. Look at several and choose based on what ingredients you have. Hard to screw up this rice soup or porridge dish. Don Gassie > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On Behalf Of Lynn Labauve via > Sent: Wednesday, November 19, 2014 2:09 PM > To: Paul L LeBlanc; [email protected]; Don Gassie; T P Wuerthner; judy willie thousand; Renee LaBauve; GAIL SMITH; carol monahan > Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo > > Sounds good! Sharing... > > On Wed, Nov 19, 2014 at 11:24 AM, Paul L LeBlanc via <[email protected]> > wrote: > >> >> I'm getting H U N G R Y as I write this! Also looking for a good >> Turkey Rice Soup to use up my leftover Thanksgiving bird! >> Ask any ye shall receive. Gumbos "always" served over rice . >>> From Christmas 2009 Recipe exchange Thanks Cecil >> >> >> http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/12619231 >> 29 >> >> >> On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> >> wrote: >> >> Holiday Greetings! >> >> I don't have anything written. Nobody who does it well writes it down here. >> I've learned from observation and trial and error. Making gumbo is an >> always evolving process. >> >> No two gumbos are alike unless you make it from the jar and always use >> the recipe on the jar! >> >> This is where I'm at in making my gumbo: >> (I always take an extreme amount of time--- I relax and relax and >> relax) >> >> >> Start by making a broth with the carcass. >> Holy trinity sautéed to clear state with a tiny bit of oil. (a couple >> onion, a couple celery, and a couple bell pepper) Garlic. (either a >> couple pods minced or a couple heads leaving the peeled pods intact) >> Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large >> pinches >> dried) >> Tony Chachere's no-salt variety (a light sprinkle to cover the whole >> mixture) >> >> Don't add salt at any time. You already seasoned your turkey! >> >> Put in your carcasse and pan roast it to develop flavor and get the >> bones to start releasing their magic. >> Cover with water or poultry broth or mixture.(remember use no-salt, >> low salt variety) Taste to see if you like it. If you don't like it >> now, you won't like it later. Fix it. (Not the pepper heat---you fix >> that in the gumbo) Bring just about to a boil, set fire to very low, >> and cover. >> A couple hours later check to see if you're happy or you'd like to >> leave it an hour or two longer. >> The idea is to get the gelatin out of the bones and bring the flavor >> from the inside into the pot. >> >> Somewhere along the line make a roux. (Make a large roux --- you can >> save the extra in the fridge) The standard roux is equal parts flour >> and oil but you can make it in any combination from dry flour up to >> equal parts. >> The dry roux is another labor of love because it takes so long. >> The best roux can be felt in your arm. Stir, stir, and stir and don't >> blink your eyes. >> The higher the fire the faster you stir. >> Remember: one black speck, start over! >> >> I've found that the roux I like the best for gumbo has taken on a dark >> brown color and then by magic there is a reddish hue. >> Immediately take it out and put into a small bowl exposed to the air. >> I still remember my mom's roux after sitting out for a half-hour or so >> would look pale. I had to taste it (and sometimes make a small >> sandwich with it because it was so wonderful !!!) >> >> Sweeten three large onions: >> Small chop and sauté till clear with a touch of oil. Put lid on, lower >> fire till very low. After 30 minutes set aside without removing lid. >> Never remove lid until time to go in gumbo. >> >> Purists say don't add any meat that didn't come off the carcasse, But >> I enjoy fresh green-onion sausage in mine. >> And maybe a little andouille. (not very much) Some leftover >> boneless/skinless turkey thigh chunks goes well. >> If you do use sausage, pan fry on the side to get the oils out. >> >> When happy is happy carefully take out the carcasse. Slow and easy so >> you don't leave too may small bone fragments behind. >> Add a couple of large serving spoons roux and mix in thoroughly. >> Add sweetened onions. Use some of the gumbo to get the sweetness left >> in the onion pot. >> Add any other meats. >> Simmer 1/2 hour and check for seasonings. It is at this time you >> adjust the heat. >> I don't ever add any pepper unless it's for my son. Then I'll add a >> teaspoonful of Tabasco! >> >> You can simmer longer but it's done. >> And it will be better tomorrow. >> >> >> . >> ------------------------------- >> To check our Archive >> http://archiver.rootsweb.com/th/index/acadian/ >> ------------------------------- >> To subscribe to the list, please send an email to >> [email protected] with the word 'subscribe' without the >> quotes in the subject and the body of the message. You will receive a >> confirmation e-mail to try & stop "machine" enrollment spam. Give it >> the "Name" you would like us to call you. >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

-----Original Message----- From: Mona Andrée Right then. So, here's my traditional Tourtière de Montréal recipe, with love, from my kitchen to yours. :o) This will make either 3 regular 8" pies, or 1 deep dish pan of 4-5 pints. There are two ways of making this. You can either pre-cook the filling, or not. I like the second option best, but I'll give you the instructions for both. For the filling: 4 fist size potatoes, preferably Yukon gold. 6 medium size onions, finely diced 1 lb ground lean beef 1 lb ground veal 1 lb ground medium to lean pork (preferably from the shoulder cut) 1-3 tea spoon salt, depending on how much salt you want in your food. 1 tea spoon pepper 1 tea spoon dry mustard (do NOT use prepared mustard if you dont have dry mustard. Better skip it altogether.) 1/2 tea spoon savory 1/2 tea spoon nutmeg 1/4 tea spoon gound cloves Enough pie dough (made with wholewheat flour and lard, preferably) to make 3 regular pies, tops and bottoms. For the eggwash : 1 egg, beaten 1 table spoon of milk The night before: Peel and dice your potatoes in 1/4" cubes. Put into a bowl and cover with water. Refrigerate overnight. Peel and dice your onions finely, add to the meat with all the spices and herb, mix well (use your hands), put into a bowl and refrigerate overnight. On baking day: 1. Prepare your dough and roll out to thickness just shy of a 1/4". Line your pie plates or your deep-dish, whichever you decide to use. Keep enough dough for the top layer. 2a. At this point, if you are pre-cooking the filling, put the meat mixture and the diced potatoes with their soaking water into a large saucepan, and top off with enough boiling water to bring the liquid level with the filling. Cook on medium heat just long enough for the meat to loose it's pink colour. Do not brown the meat. Then fill your pie plates or deep dish and proceed to number 5. of the instructions. 2b. If you are not pre-cooking the filling, strain the potatoes, but reserve the soaking water. 3. Fill your pie plates or your deep dish by alternating meat mixture with potatoes. Start with the meat mixture layer and top off with the meat mixture. In a pie plate, you'll thus have a layer of meat, a layer of potatoes, and a top layer of meat. In the seep dish, work it so that both the bottom layer and the top layer are meat. 4. Mix the soaking water with enough fresh water to fill your pie plates or your deep dish flush level with the filling mixture. 5. Beat the egg and add the milk, whisking until fully mixed. No need to make it froth. 6. Moisten the edge of your pie with the egg mixture and cover pie with the top dough. 7. Press all around the edge to seal properly. 8. Next, make a little chimney in the middle of each pie by first cuttin a 1" hole into the top cover of the pie. 9. Into the chimney hole, insert a little tube you will make by rolling a 1" x 3" strip of aluminium foil aound your finger. 10. Seal the base of the little chimney to the pie with a little bumper roll of dough. 11. Eggwash the surface of the pie with the egg mixture. Use a kitchen brush for best results. It will turn your pies nice and glossy golden as they bake. Baking instructions: 1. For a pre-cooked filling deep-dish tourtière, bake 30 minutes at 400F, then 2 hours at 350F. - OR - 2. For a raw filled deep-dish tourtière, bake for 30 minutes at 400F, then 6 hours at 250F. Yields 10-12 portions, 3. If you are using regular 8" pies, you'll need to reduce cooking time to 15 minutes at 400F, then about 1 hour for pre-cooked filled pies, or about 3 hours at 250F for raw-filled pies, or until they are done. Each 8" pie yields 6 normal portions. Enjoy! Mona in Montréal

In Eastman http://blog.eogn.com/2014/11/22/familysearch-photo-duplication-services-to-be-discontinued/ FamilySearch Photo Duplication Services to be Discontinued According to a recently-updated wiki page at https://familysearch.org/learn/wiki/en/Photoduplication_Services: “Photo duplication Services will be discontinued as of December 5, 2014. As of this date, existing orders will be completed, but new orders will not be accepted. “As more microfilm and books are digitized and added to FamilySearch.org, and more links are made available to partner sites that already have this information digitized, the need for photoduplication will...

Any and all tourtière recipes! I like mine with beef/pork/veal mix - I'm not much into the wild game. I just put 2 pies in the freezer for later. (Last year I went to a bakery and bought one......it was terrible and had no flavor at all). The real Quebec recipes are the absolute best! I just remembered my mothers sometimes had those little bits of potato in it, and sometimes bread cubes, so it was probably the Montréal variety. Her family all came from the L'Acadie/St.Jean area. Don -------Original Message------- From: Paul L LeBlanc via Date: 11/23/14 11:25:26 To: [email protected] Subject: [ACADIAN] Don which Meat pile recipe would you like? Don Asked an Acadian / Quebecois cousine for her recipe and she offered several variations. Which one would you like? -----Original Message----- From: Mona Andrée Sure do! There are several in fact. Here, tourtière, as it is called, comes in different formats depending on the region where it is made. In Montreal, we put little cubes of potatoes with the meat, and use a mixture of veal, porc and beef. In Quebec City, they use mostly porc and veal. In Chicoutimi and Lac Saint-Jean area, venaison is often added along with the meat, with or without potatoes depending on the format. Pie format, no tatters. Deep dish format, pile on the taters and venaison mixed in with partridges and pheasant if you caught any. Easter Township tourtiere is more like New England Meat Pie. More English influence there. Trois-Rivières is similar to Montreal but favours the deep dish approach. Here's a picture of one of my deep dish tourtières just out of the oven, and a paté ready to go into the oven... So which recipe would you prefer ? Mona On 14-11-23 10:48 AM, Paul L LeBlanc wrote: On Acadian, during holiday periods we do a recipe exchange. Would you know of a meat pie recipe close to what you make? We have one that has been in New England for several generation he wants to compare. . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] com with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Don Asked an Acadian / Quebecois cousine for her recipe and she offered several variations. Which one would you like? -----Original Message----- From: Mona Andrée Sure do! There are several in fact. Here, tourtière, as it is called, comes in different formats depending on the region where it is made. In Montreal, we put little cubes of potatoes with the meat, and use a mixture of veal, porc and beef. In Quebec City, they use mostly porc and veal. In Chicoutimi and Lac Saint-Jean area, venaison is often added along with the meat, with or without potatoes depending on the format. Pie format, no tatters. Deep dish format, pile on the taters and venaison mixed in with partridges and pheasant if you caught any. Easter Township tourtiere is more like New England Meat Pie. More English influence there. Trois-Rivières is similar to Montreal but favours the deep dish approach. Here's a picture of one of my deep dish tourtières just out of the oven, and a paté ready to go into the oven... So which recipe would you prefer ? Mona On 14-11-23 10:48 AM, Paul L LeBlanc wrote: On Acadian, during holiday periods we do a recipe exchange. Would you know of a meat pie recipe close to what you make? We have one that has been in New England for several generation he wants to compare.

another oldie -----Original Message----- From: Paul L LeBlanc <[email protected]> Frying Turkeys . Before I moved up because of Hurricane Katrina, I lived in Kenner (New Orleans Airport). At noon on the day before holidays, Nubbie would shut down the auto shop and setup the burners. From when the oil got hot until late evening all the men would bring their Turkey and two 6 packs of beer. We would have four burners going the entire time. You were suppose to leave after your turkeys were finished but the wives would show up about dinner tiime to pick up "both" their turkeys. I would get the privlage of driving the unclaimed husbands home. The was one of the few times a year where the blue collar & white collars would hang together. We always use peanut oil because one of the white collars was the local Planters rep. Now I have to buy my turkey already fried like "les americans"

From t-Louie A holiday favorite -----Original Message----- Paul: Attached are instructions for deep frying a turkey. This has become on of our Thanksgiving Day habits for the past ten years or more. You might consider posting this “recipe”. Our family is not interested in eating turkey prepared anyother way. We usually do four or five on Thanksgiving. Regards, T-Louis ============================== Deep Frying Turkeys – The CajunWay in Georgia Louis A. Le Blanc – Rome, GA Optimum size bird: 12 pounds Trim excess fat and excess skin off turkey Salt and pepper (or Cajun seasoning) both inside and outside the bird Injection (i.e., direct marinade)with a “Cajun injector” requires about ½ pint of marinade. The best injection “juice” is specially prepared marinade for turkey sor fowl. Follow instructions with Cajun injector. Italian salad dressing is not very satisfactory as a marinade for turkeys in my opinion. Deep-fry a turkey for about four (4) minutes per pound. A 12-pound bird will take about 45 to 50 minutes. Oil: High-grade peanut oil or Canola oil is best (some cheap Cajuns even use lard). In Georgia, Canola oil was $2.00 less per gallon than peanut oil ($5.50 versus about $7.50 per gallon) Equipment: 35,000 BTU natural gas burner or 18,000 BTU propaneburner These outdoor rigs are similar to what is used for frying catfish or boiling crawfish. Container: A 22 quart heavy duty stock pot works great. I use aWearever brand. Dimensions of this pot are 12 inches tall and 12 inches wide (1/8 inch wall thickness). Thermometer: Candy or special frying thermometer that ranges to at least 400 degrees and can be attached to the pot while frying. Fork: A large barbecue fork (or a long brisket hook) is more than adequate to remove bird when finished frying. For the above size pot, a littleless than three gallons of oil is perfect. Save the containers forthe oil. Once the oil has been used, it should be kept refrigerated until used again. As many as a dozen turkeys can be fried in the same oil before it should be thrown away. But always keep oil refrigerated after first use. Very little of the oil will be absorbed by the birds. Cooking Instructions: 1. Get oil to 375 degrees on the burner. Measure the temperature by the thermometer. It may take as much as one hour to raise the temperature from outdoor temperature to 375 degrees for three gallons of cooking oil. 2. Pat turkey dry with paper towels after trimming and washing with water. 3. Season the bird inside and out with salt/pepper or Cajun seasoning. 4. Very slowly lower the bird into the hot oil by holding the legs of the turkey. The very hot oil will crackle and splash. So, be very careful at this step of the process 5. Cook the 12-pound bird for 45 to 50 minutes, allowing about four (4) minutes per pound. The bird will be a nice brown color and will no longer have any blood at its joints when done. It will also tend to bob like a cork when it is done.