Spanish Courtbouillon

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

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, indeed, a very pleasing way of cooking Redfish:

Buy in the French Market four or six large slices of Redfish. Make a Roux by putting two tablespoonfuls of lard into the