Spanish Courtbouillon from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The delightful adaptability of the New Orleans cuisine to the wants of all the people may be seen in the following Courtbouillon which is in general use among the families of moderate means, and is...
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Ingredients
- 6 Slices of Redfish or Red Snapper, Equal to 3 Pounds
- 2 Tablespoonfuls of Lard
- 2 Tablespoonfuls of Flour
- A Large Onion
- 6 Tomatoes, Skinned and Chopped
- 3 Sprigs Each of Parsley and Thyme
- A Clove of Garlic
- A Sprig of Sweet Basil
- 2 Bay Leaves
- A Cupful of White Wine
- 2 Pints of Water
- Sliced Lemon to Garnish
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