Pompano a la Maitre d’Hotel

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Fine Pompano, or Small Ones in Weight to Equal Three Slice
  • A Tablespoonful of Olive Oil<

Method

There is only one way to cook Pompano and that is to broil it and serve with a Sauce a la Maitre d’Hotel.

To broil the Pompano, split the Fish in the middle of the back if the Fish is large; if small, broil whole. Season well by rubbing with salt and pepper, mixed with a little sweet oil. Put the Pompano on the broiler and see that it is browned well on both sides, using always t