Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea grouper, 3-lb
12 ea crawfish, boiled
24 ea oysters
2 ea onions, large
24 ea shrimp, boiled
2 tb butter
2 ea tomatoes, large
1 c bread, stale
1/2 cn mushrooms
2 ea thyme, sprigs
2 ea parsley, sprigs
2 ea bay leaves
6 ea allspice
3 ea cloves
1 salt pepper to taste

Make a cut in the shape of an 'S' down the back of a cleaned and washed
grouper and stuff this with allspice, thyme. clove and bay leaf chopped
fine. Rub inside and out with pepper and salt. Make a good stuffing with 1
doz. oysters, 1 C stale bread wet and squeezed dry, 1 Lg onion
fine-chopped, 1/2 tsp salt and a little pepper. Mix well and fry with 1
Tbsp butter. Stuff the fish cavity and sew up with soft string. Rub
thoroughly with lard put in oven. Pour over immediately a cup of warm
water and let fish bake well. Put fish on platter, garnish w/shrimp,
blanched oysters and crawfish. Pour over Sauce Chambord. Heat in oven a
last, short time before serving. Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33

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