Courtbouillon a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Those kings of the New Orleans French Market, the Red Snapper and the Redfish, are used in making the pride and glory of the New Orleans cuisines, a good Courtbouillon. More generally and with fine...
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Ingredients
- 6 Fine Slices of Redfish, or Red Snapper, Equal to 3 Pounds
- 2 Tablespoonfuls of Lard
- 2 Tablespoonfuls of Flour
- 12 Well-Mashed Allspice
- 3 Sprigs Each of Thyme, Parsley and Sweet Marjoram
- 3 Bay Leaves
- A Large Onion
- A Clove of Garlic
- 6 Large Fresh Tomatoes, Skinned and Chopped
- A Quart of Water
- A Glassful of Claret (Optional)
- Salt and Cayenne to Taste
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