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Baked Grouper Chambord

Ingredients
 

1 grouper, 3-lb
12 crawfish, boiled
24 oysters
2 onions, large
24 shrimp, boiled
2 tbsp butter
2 tomatoes, large
1 cup bread, stale
1/2 can mushrooms
2 thyme, sprigs
2 parsley, sprigs
2 bay leaves
6 allspice
3 cloves
1 salt & pepper to taste




 
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Preparation
 
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, 1/2 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

 

 
Servings: 1

 

 

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