Bluefish Baked Creole Style

Ingredients

• the bluefish
• salt
• pepper
• the juice of one-half a lemon
• a small glass of Sauterne wine
• buttered paper
• Sauce Creole
• bread crumbs
• butter

Method

1. 1

   Split and bone the bluefish, cut into pieces.

2. 2

   Place in a baking dish, season, and add lemon juice and Sauterne.

3. 3

   Cover with buttered paper and cook for 10-12 minutes.

4. 4

   Remove paper, cover with Sauce Creole, sprinkle with bread crumbs and butter, and bake until cooked.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 21. The excerpt below is the record exactly as published.

BLUEFISH BAKED CREOLE STYLE Split the bluefish. Remove the bones, and cut the fish into pieces. Put them in a metal baking-dish. Season with salt and pepper, the juice of one-half a lemon, and a small glass of Sauterne wine. Cover the fish with 39 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK a buttered paper. Cook in the oven for ten or twelve minutes. Remove the paper, and cover the whole with a Sauce Creole. Sprinkle bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.