Baked grouper chambord

Yield: 1 Servings

Measure Ingredient
1 \N Grouper, 3-lb
12 \N Crawfish, boiled
24 \N Oysters
2 \N Onions, large
24 \N Shrimp, boiled
2 tablespoons Butter
2 \N Tomatoes, large
1 cup Bread, stale
½ can Mushrooms
2 \N Thyme, sprigs
2 \N Parsley, sprigs
2 \N Bay leaves
6 \N Allspice
3 \N Cloves
\N \N Salt & pepper to taste

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

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