Take up carefully.
BAKED RED SNAPPER A LA CREOLE
Clean, split, and bone a large red snapper, lay it together again,
sprinkle with salt and pepper, and put into a buttered baking-pan.
Fry in butter a chopped onion, half a dozen sliced mushrooms, two
fresh tomatoes, and one green pepper chopped. Add a cupful of stock,
spread over the fish and bake for twenty minutes, basting with melted
butter and hot water as required. Take up carefully, sprinkle with
minced parsley, and serve.
STUFFED RED SNAPPER
Make a stuffing of one cupful of chopped oysters, half a cupful
of cracker crumbs, one egg well beaten, a teaspoonful of chopped
onion, a tablespoonful of butter, a tablespoonful of minced parsley,
and salt, pepper, and paprika to season. Add cream or oyster liquor
to make soft, fill the fish, and sew up. Put a layer of salt pork,
sliced tomato, and sliced onion into a baking-pan, lay the fish
upon it, cover with chopped salt pork, sprinkle with salt, pepper,
and flour, add two cupfuls of stock and bake for an hour, basting as
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required. Take up the fish carefully, rub the tomatoes and liquid
through a puree sieve, thicken with butter and flour cooked together,
pour around the fish, and serve.
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