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  Recipe Home » Wild Game » Baked Grouper Chambord
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  Baked Grouper Chambord
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 266
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
Salt & pepper to taste
Instructions:
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
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