Baked Grouper Chambord Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Grouper, 3-lb
12: Crawfish, boiled
24: Oysters,
2: Onions, large
24: Shrimp, boiled
2 tbsp: 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: ,
Salt & pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp