Red Snapper With Tomato Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing
Prepare the snapper following the directions for Red Snapper a la Chambord up to the point of pouring in the Wine. Pour over immediately the bottle of White Wine, and let the Fish bake well in the ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 3 Sprigs Each of Thyme and Parsley
- 2 Large Onions
- ½ Can of Mushrooms
- 12 Large Tomatoes, or a Quart Can
- A Fine Red Snapper, 3 Slice in Weight
- 3 Cloves
- 6 Allspice
- 2 Bay Leaves
- Salt and Red Pepper
- A Large Tablespoonful of Butter, or Olive Oil
- A Tablespoonful of Flour
- ½ Inch or a Clove of Garlic
- A Cupful of Stale Bread Crumbs
- A Bottle of White Wine
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