Courtbouillon a la Creole
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Archive recipe
A historic Creole dish of fine slices of redfish, lard, flour, well-mashed allspice and thyme. Adapted from Courtbouillon a la Creole, from The Picayune's Creole Cook Book (1910).
Adapted from Courtbouillon a la Creole, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/courtbouillon-a-la-creole.md.
The dish
5 of 14 items checked
archive.org
5 of 14 items checked · 4 aisles
Slice the Redfish in fine, clear-cut pieces, after having thoroughly washed and cleaned it
Make a Roux by putting one tablespoonful of lard in a deep can or kettle
When hot add gradually two tablespoonfuls of flour, stirring constantly to prevent burning
Throw in about ten or twelve well-mashed allspice, and three sprigs each of chopped thyme, parsley, bay leaf and sweet marjoram, one clove of garlic and one large onion, chopped very fine
Add six fresh, large tomatoes, chopped fine, or one-half can of tomatoes
Pour in one glass of good claret
Add about one quart of water, and let it boil well
Add salt and Cayenne to taste
When this has boiled about five minutes add the fish, putting in slice by slice
Add the juice of a lemon
Let all boil about ten minutes
Serve with French fried potatoes, mashed potatoes or potato croquettes
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)