Sauce a la chambord
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Recipe by: marenco
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 tb butter
1 ea onion, large, chopped
1 ea thyme, sprig
1 ea bay leaf
3 ea tomatoes, large
1 pt oyster liquor
1 salt pepper to taste
6 ea mushrooms, sliced thin
2 ea parsley, sprigs
2 ea cloves, mashed
4 ea allspice, ground
1 crawfish tails, chopped-opt
12 ea oysters, chopped-opt
Brown onion in butter being careful not to burn. Put in 3 large tomatoes
and add chopped herbs. Brown. Now add a pint oyster liquor which has been
heated by blanching the oysters. Season sauce with salt and pepper to
taste. Recommended for Baked Grouper Source: FISHES AND FISHING IN
LOUISIANA published 1933 Recipe date: 01/17/33
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