Courtbouillon a la Creole

• 6 Fine Slices of Redfish, or Red Snapper, Equal to 3 Pounds
• 2 Tablespoonfuls of Lard

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 finer results the Redfish or Poisson Rouge is used. This Fish may always be known by the single spot on the tail. The old Creoles have a tradition that this was the fish that the Apos