Cut into strips, season with salt, pepper, and butter, roll up,
and tie or fasten with toothpicks or skewers. Simmer slowly until
done in equal parts of white wine and water, adding a little Maitre
d'Hotel Sauce.
POMPANO A LA CARDINAL
Butter a baking-dish and lay upon it a large cleaned and split
pompano. Open a can of sweet Spanish peppers, drain, and cover
the fish with them. Sprinkle with chopped onion, minced parsley,
chopped mushrooms, crumbs, and dots of butter. Add one cupful of
stock, and a wineglassful of Port wine. Bake for twenty minutes,
basting as required, take up carefully, and serve with fried sweet
potatoes.
[Page 257]
THIRTEEN WAYS TO COOK RED SNAPPER
FRIED RED SNAPPER
Clean the fish, skin, and remove the backbone. Slice lengthwise in
long thin strips, roll up and fasten with a toothpick or skewer.
Dip in egg, then in cracker dust, and fry in deep fat. Serve with
Tartar Sauce.
BOILED RED SNAPPER--I
Clean and draw the fish and boil slowly in salted and acidulated
water to cover. Drain and serve with any preferred sauce.
BOILED RED SNAPPER--II
Clean a red snapper, sew it up in mosquito netting, and boil it
in salted and acidulated water. Drain carefully, unwrap, and serve
with Tomato Sauce.
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