|
 |
 |
 |
 |
|
|
|
Baked Grouper Chambordfish, wildgame 1 grouper, 3-lb 12 crawfish, boiled 24 oysters 2 onions, large 24 shrimp, boiled 2 tablespoon butter 2 tomatoes, large 1 cup bread, stale 1/2 can mushrooms 2 thyme, sprigs 2 parsley, sprigs 2 bay leaves 6 allspice 3 cloves 1 salt & pepper to taste Make a cut in the shape of an 'S' down the back of a cleaned and washed grouper and stuff this with allspice, thyme. clove and bay leaf chopped fine. Rub inside and out with pepper and salt. Make a good stuffing with 1 doz. oysters, 1 C stale bread wet and squeezed dry, 1 Lg onion fine-chopped, 1/2 tsp salt and a little pepper. Mix well and fry with 1 Tbsp butter. Stuff the fish cavity and sew up with soft string. Rub thoroughly with lard & put in oven. Pour over immediately a cup of warm water and let fish bake well. Put fish on platter, garnish w/shrimp, blanched oysters and crawfish. Pour over Sauce Chambord. Heat in oven a last, short time before serving. Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
|
|
 
 |
|
|
|
