Baked grouper chambord
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Grouper, 3-lb | |
| 12 | Crawfish, boiled | |
| 24 | Oysters | |
| 2 | Onions, large | |
| 24 | Shrimp, boiled | |
| 2 | tablespoons | Butter |
| 2 | Tomatoes, large | |
| 1 | cup | Bread, stale |
| ½ | 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, ½ 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