Red Snapper a la Chambord

Ingredients

• a red snapper, about four pounds in weight
• two dozen pieces of truffles
• a sliced carrot
• a sliced onion
• three cloves of garlic
• six bay-leaves
• six cloves
• six branches of thyme
• four parsley-roots
• half a bottle of white wine
• a quart of consomme

Method

1. 1

   Remove scales from the snapper, cut a square in the skin, and insert truffles.

2. 2

   Tie with larding pork.

3. 3

   Place in a fish-kettle with carrot, onion, garlic, bay leaves, cloves, thyme, parsley-roots, white wine, and consomme.

4. 4

   Boil, then cook slowly in the oven for an hour, basting often.

5. 5

   Prepare sauce with cooking liquid, adding mushrooms, quenelles, crawfish, and chicken kidneys.

6. 6

   Serve fish with sauce.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 22. The excerpt below is the record exactly as published.

half a bottle of white wine. Then drain your fish, which put in the saucepan with your onions. fish. 53 Simmer gently for thirty minutes, drain, and in the liquor in which your fish was cooked put a table- spoonful of tomato sauce, reduce gently about one third, pour over your fish, and serve. 137. Eels en Matelote. Clean an eel, a pike, and a perch; cut them in slices ; place them in a saucepan with a clove of garlic, two bay-leaves, two branches of thyme, three cloves, a little basil, and a few branches of parsley ; add enough red wine to cover your fish. Put them on a very gentle fire, and, when beginning to boil, add a wineglass of brandy. Shake gently, so as not to break your fish, and, after boiling fifteen minutes, drain off your fish, and keep them hot. Put on a table half an ounce of flour and an ounce of butter ; mix well together with the blade of a knife, and add to the liquid in which your fish was boiled. Peel and press through a sieve twenty small white onions, which put in a frying-pan, with a little butter, on a very gentle fire; add them, with a dozen mushrooms, to your fish, which heat up again. Take the ingredients in which your fish was first cooked, and place them in a dish, your fish on top. Garnish with some boiled crawfish, and some pieces of bread cut in triangles, and fried in butter. 138. Red Snapper a la Chambord. Take a red snapper, about four pounds in weight. Remove the scales, and on one side of the fish cut a square in the skin, which take out, and in the flesh insert two dozen pieces of truffles, cut in squares, and pointed at one end. Over this tie a thin piece of larding pork. Put your fish in a fish-kettle, surround 54 FRENCH DISHES. it with a sliced carrot and onion, three cloves of gar- lic, six bay-leaves, six cloves, six branches of thyme, four parsley-roots, and cover the fish with half a bot- tle of white wine and a quart of consomme

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