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Baked Grouper Chambord

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      Title: BAKED GROUPER CHAMBORD
 Categories: Wildgame, Fish
      Yield: 1 Servings
 
      1    Grouper, 3-lb
     12    Crawfish, boiled
     24    Oysters
      2    Onions, large
     24    Shrimp, boiled
      2 tb Butter
      2    Tomatoes, large
      1 c  Bread, stale
    1/2 cn Mushrooms
      2    Thyme, sprigs
      2    Parsley, sprigs
      2    Bay leaves
      6    Allspice
      3    Cloves
           Salt & pepper to taste
 
  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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