Red Snapper With Tomato Sauce

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

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
New Orleans
Spicy

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