A Short Resume of the Way in Which Fish of the New Orleans Market Should Always be Cooked

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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Oyster luggers in the early 1900’s in the Old Basin which has since been filled.

Sheepshead may be boiled, broiled or baked, and is good with any sauce.

Redfish is principally used in making Courtbouillon, or it is boiled and served with a Sauce Hollandaise, or baked.

Red Snapper should be boiled or baked. It is delightful served a la Chambord, but it is best a la Creole.

Grouper is served in the same way as Red Snapper.

Flounder should be baked a la Nouvelle Orleans, or a la Normande, or with a White Wine Sauce as in Baked Sheepshead, or in the famous recipe, a l’Orly.