STUFFED RED SNAPPER A LA CREOLE
Cook together a can of tomatoes, six chopped onions, a cupful of
dry bread crumbs, a tablespoonful of Worcestershire Sauce, three
tablespoonfuls of butter, and salt, red and black pepper to season.
Stuff the prepared and cleaned red snapper with the mixture, sew
up, spread with the remaining dressing, dot with butter, and bake
for an hour. Take up carefully.
STEAMED RED SNAPPER
Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes
and chopped onion. Steam slowly for an hour or more, turning once.
Serve with Oyster or Tartar Sauce.
RED SNAPPER A LA BABETTE
Clean the fish and rub with salt and pepper inside and out. Boil
in salted water to which has been added a small bunch of parsley,
a celery root, two sliced onions, a chopped carrot, and a blade
of mace. When done, take up, sprinkle with crumbs, dot with butter,
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and brown in the oven. Strain the liquid, thicken with butter and
flour cooked together, pour around the fish, and serve.
RED SNAPPER A LA BEAUFORT
Put the prepared and cleaned fish into a fish-kettle with a pint
each of white wine, white stock, and water, adding salt and sweet
herbs to season, and half a cupful of mixed vegetables cut fine.
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