Strain the liquid and thicken with flour browned in butter. Pour
[Page 358]
over the fish and serve with rice and baked green peppers.
SHEEPSHEAD A LA CAROLINE
Clean a sheepshead, cut off the fins and score to the bone on each
side. Put into a buttered baking-pan with two tablespoonfuls of
butter, a bunch of parsley, a small chopped onion, a shredded green
pepper, and salt and pepper to season. Add one cupful of white
wine and two cupfuls of water or white stock. Cover with buttered
paper and bake in a moderate oven, basting often with the liquid.
Take up the fish, strain the liquid, thicken with flour cooked
in butter, take from the fire, add two tablespoonfuls of butter,
the juice of a lemon and a teaspoonful of minced parsley. Pour
over the fish and serve.
SHEEPSHEAD A LA CREOLE
Chop together an onion, a green pepper, a tomato, four mushrooms,
a clove of garlic and a bunch of sweet herbs. Fry in olive-oil,
add a tablespoonful of flour and cook until the flour is brown. Add
one cupful of beef stock and cook until thick, stirring constantly.
Put six slices of sheepshead into a buttered baking-pan, spread
with the sauce, and bake slowly for an hour.
[Page 359]
SHEEPSHEAD A LA HOLLANDAISE
Prepare and clean a sheepshead, cover with salted and acidulated
water, and simmer until done.
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