Select a nice fresh red snapper; clean and wash well; cut on the
side from head to tail; open; remove bones; stuff with bread stuff¬
ing; turn fish over in a buttered pan, the uncut side up; rub some
egg over the fish; sprinkle with bread crumbs well; put some butter
on top; bake in oven for twenty-five to thirty-five minutes, ac¬
cording to size of the fish. When done, remove carefully from the
pan to a platter; garnish with parsley and slices of tomato with a
piece of lemon on top✪ Stuffed Baked Red Snapper with Tomatoes. Serve for dinner with a tomato sauce
made from the pan the fish is cooked in.
Bread Stuffing. Two cups bread crumbs, one cup tomato
juice, juice of one onion, pepper and salt to taste, twTo tablespoons
chopped parsley, three tablespoons melted butter, one egg. Soak
the bread in the tomato juice, add the egg, onion juice, pepper.
AMERICAN COOK BOOK
and salt, and, last, the butter and chopped parsley. [Stuffing for
any kind of baked fish.]
Steamed Red Snapper a la Bearnaise
Red Snapper cuit a la vapeur, a la Bearnaise
Select a nice fresh red snapper; clean and wash well; remove
bones; fillet it; remove skin; put on a pan with some w7hite wine,
pepper, and salt; put in oven with a tight cover and steam fifteen
to eighteen minutes; remove fillets on to a hot platter, carefully, so
as not to let it break; arrange small French marbles of potato all
around; pour some melted butter over the fish and potatoes;
sprinkle with chopped parsley. Serve with bearnaise sauce.
Garnish with lemon and parsley.
Fried Red Snapper (Red Snapper frit) a la Tartare
Clean and wash a red snapper well; fillet, and cut in diamond
shapes; sprinkle with pepper and salt; dip in egg and bread crumbs;
fry in very hot fat. While frying, sprinkle again with salt and
pepper. Put it on a plate in oven for a few minutes until ready to
serve. Arrange on a paper doily or napkin one on top of the other,
in the same way as croquettes. Garnish with lemons and parsley.
Serve with tartare sauce.
PERCH (Perche)
Perch can be prepared in the same way as red snapper — baked,
steamed, and fried. It is in season during the winter from October
to April.
BUTTERFISH (Butterfish)
Butterfish is in season during the winter from October to April.
It is a small fish and is best when fried.
Fried Butterfish ( Butterfish frit) a la Tartare
Scale, wash, and clean the butterfish well; leave head on; dip in
egg and bread crumbs; fry in very hot fat, or salad oil, until golden
brown on both sides (sprinkle with pepper and salt while frying).
Arrange on a paper doily on a warm platter; garnish with parsley
and lemon. Serve at any meal with tartare sauce.
BLACKFISH (Poisson noir)
Blackfish is used mostly for chow’der but it can also be filleted,
fried, baked, and boiled. It is in season from October to April.
THE SWEDISH, FRENCH,
Boiled Blackfish ( Poisson noir, bouilli ) a la Europeenne ✪ Baked Fish with Bread Stuffing
Page 143 · 8 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Select a nice fresh red snapper; clean and wash well; cut on the side from head to tail; open; remove bones; stuff with bread stuffing; turn fish over in a buttered pan, the uncut side up; rub some egg over the fish; sprinkle with bread crumbs well; put some butter on top; bake in oven for twenty-five to thirty-five minutes, according to size of the fish. When done, remove carefully from the pan to a platter; garnish with parsley and slices of tomato with a piece of lemon on top. Serve for dinner with a tomato sauce made from the pan the fish is cooked in.
Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice, add the egg, onion juice, pepper.
and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.]
Steamed Red Snapper a la Bearnaise
Red Snapper cuit a la vapeur, a la Bearnaise
Select a nice fresh red snapper; clean and wash well; remove bones; fillet it; remove skin; put on a pan with some white wine, pepper, and salt; put in oven with a tight cover and steam fifteen to eighteen minutes; remove fillets on to a hot platter, carefully, so as not to let it break; arrange small French marbles of potato all around; pour some melted butter over the fish and potatoes; sprinkle with chopped parsley. Serve with bearnaise sauce. Garnish with lemon and parsley.
Fried Red Snapper (Red Snapper frit) a la Tartare
Clean and wash a red snapper well; fillet, and cut in diamond shapes; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Put it on a plate in oven for a few minutes until ready to serve. Arrange on a paper doily or napkin one on top of the other, in the same way as croquettes. Garnish with lemons and parsley. Serve with tartare sauce.
PERCH (Perche)
Perch can be prepared in the same way as red snapper — baked, steamed, and fried. It is in season during the winter from October to April.
BUTTERFISH (Butterfish)
Butterfish is in season during the winter from October to April. It is a small fish and is best when fried.
Fried Butterfish ( Butterfish frit) a la Tartare
Scale, wash, and clean the butterfish well; leave head on; dip in egg and bread crumbs; fry in very hot fat, or salad oil, until golden brown on both sides (sprinkle with pepper and salt while frying). Arrange on a paper doily on a warm platter; garnish with parsley and lemon. Serve at any meal with tartare sauce.
BLACKFISH (Poisson noir)
Blackfish is used mostly for chow’der but it can also be filleted, fried, baked, and boiled. It is in season from October to April.
Boiled Blackfish ( Poisson noir, bouilli ) a la Europeenne
Records on this page
Stuffed Baked Red Snapper with TomatoesFried Red Snapper a la TartareFried Butterfish a la TartareSteamed Red Snapper a la BearnaiseSteamed Blackfish a la BearnaiseBaked Fish with Bread StuffingBoiled Blackfish a la EuropeenneMousse of Pike a la Ericsson Hammond