Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Grouper, 3-lb
12 Crawfish, boiled
24 Oysters
2 Onions, large
24 Shrimp, boiled
2 tb Butter
2 Tomatoes, large
1 c Bread, stale
1/2 cn Mushrooms
2 Thyme, sprigs
2 Parsley, sprigs
2 Bay leaves
6 Allspice
3 Cloves
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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