Red Snapper With Tomato Sauce

Name: Red Snapper With Tomato Sauce (Red Snapper a la Sauce Tomate)
Cuisine: United States
Ingredients: A Bottle of White Wine; A Tablespoonful of Flour; 3 Cloves; ½ Inch or a Clove of Garlic; Salt and Red Pepper; 6 Allspice; A Large Tablespoonful of Butter, or Olive Oil; 3 Sprigs Each of Thyme and Parsley; A Fine Red Snapper, 3 Slice in Weight; 12 Large Tomatoes, or a Quart Can; 2 Large Onions; ½ Can of Mushrooms; A Cupful of Stale Bread Crumbs; 2 Bay Leaves

Red Snapper a la Sauce Tomate

Preparation info

Difficulty
Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Fine Red Snapper, 3 Slice in Weight
12 Large Tomatoes, or a

Americas
United States
Fish course
Pescatarian
Spicy
New Orleans

Method

Prepare the snapper following the directions for Red Snapper a la Chambord up to the point of pouring in the Wine. Pour over immediately the bottle of White Wine, and let the Fish bake well in the Wine. If Wine is not available, use a cup of warm water instead; but the Wine enhances the taste of the Fi