Royal Poincianna Pompano With Shrimp Stuffing

Ingredients

• 2 cups cooked shrimp
• 2 eggs
• 1 cup rich cream
• 1 boned pompano
• 1/2 cup chopped mushrooms
• 1/2 cup sherry wine
• pepper
• salt
• paprika

Method

1. 1

   Clean the shrimp and put through the meat grinder.

2. 2

   Beat the egg and half of the cream together.

3. 3

   Mix the shrimp, mushrooms and seasoning together and stir in the cream and egg.

4. 4

   Stir to a smooth paste.

5. 5

   Put the mixture on one half of the pompano.

6. 6

   Sew the two halves of the fish together and put in a baking dish.

7. 7

   Pour over the fish the remaining cream and bake in a moderate oven for 45 minutes.

8. 8

   Serve garnished with sliced cucumbers which have been marinated in French dressing.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 20. The excerpt below is the record exactly as published.

Royal Poincianna Pompano With Shrimp Stuffing 2 cups cooked shrimp 2 eggs 1 cup rich cream 1 boned pompano % cup chopped mushrooms % cup sherry wine pepper, salt and paprika

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