---------- Recipe via Meal-Master (tm) vv7.07
Title: Vinaigrette Sauce I - For Trout
Categories: RaceNet, Wildgame sa, Trout
Servings: 1
12 ea Shallots, chopped 1 ea Bay leaf
1 ea Egg yolk 1 tb Mustard
2 ea Garlic clove 1 ea Thyme, sprig
1 tb Parsley, chopped 1 tb Vinegar
1 ea Pickle, sweet, small 1 x Salt & pepper to taste
Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar, salt
and pepper to well-beaten egg yolk. Beat well again. Combine all
ingredients, beat well, and serve with cold speckled Trout poached in
beer/water mixture .. Start with smoking trout for 1 hour, then finish by
poaching in beer/water mix.
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Title: Vinaigrette Sauce II - For Trout
Categories: RaceNet, Wildgame sa, Trout
Servings: 1
3 ea Garlic clove, minced 1/2 c Good salad oil
1/3 c Vinegar 1 tb Parsley, minced
12 ea Shallots, minced 1 x Pepper and salt to taste
Beat oil and vinegar together very thoroughly. Add pepper and salt and
green seasonings and beat thoroughly. Store in refrigerator and beat well
before serving for cold fish sauce. Use as sauce for baked redfish or
speckled trout poached in beer. Smoke trout for 1 hour then poach in
beer/water mixture.
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Vinaigrette Sauce I
Categories: RaceNet, Wild, Trout, Sauces
Servings: 1
12 ea Shallots, chopped 1 ea Bay leaf
1 ea Egg yolk 1 tb Mustard
2 ea Garlic clove 1 ea Thyme, sprig
1 tb Parsley, chopped 1 tb Vinegar
1 ea Pickle, sweet, small 1 x Salt & pepper to taste
Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar, salt
and pepper to well-beaten egg yolk. Beat well again. Combine all
ingredients, beat well, and serve with cold speckled Trout poached in
beer/water mixture... Start with smoking trout for 1 hour, then finish by
poaching in beer/water mix.
Source: FISHES AND FISHING IN LOUISIANA, Published 1933 Recipe date:
01/17/33
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Vinaigrette Sauce II
Categories: RaceNet, Wild, Sauces
Servings: 1
3 ea Garlic clove, minced 1/2 c Good salad oil
1/3 c Vinegar 1 tb Parsley, minced
12 ea Shallots, minced 1 x Pepper and salt to taste
Beat oil and vinegar together very thoroughly. Add pepper and salt and
green seasonings and beat thoroughly. Store in refrigerator and beat well
before serving for cold fish sauce. Use as sauce for baked redfish or
speckled trout poached in beer. Smoke trout for 1 hour then poach in
beer/water mixture.
Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33
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---------- Recipe via Meal-Master (tm) vv7.07
Title: General Purpose Game Sauce
Categories: RaceNet, Wild, Sauces
Servings: 1
1/4 lb Butter 1/2 c Flour
1 c Onion, finely minced 2 c Chicken stock
2 ts Garlic, finely minced 1 c Mushrooms, finely chopped
2 ts Seasoned pepper 1 c Wine, red
In a heavy pot, melt butter. Slowly stir in flour with moderate heat until
a brown roux is done. Lower heat slightly; add onion and chopped garlic,
saute until just past clear. Add mushrooms and stock. Cook over high heat
for 10 minutes, until sauce thickens. Add wine and simmer a few minutes
more. Suggestions: FOR TURTLE SOUP add tomato, lemon, turtle meat. FOR
OYSTER SAUCE add oyster liquor and minced oysters instead of chicken stock.
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Sen. Ellender's Basic Sauce
Categories: RaceNet, Wild, Sauces
Servings: 1
5 tb Fat (veg/smoked bacon) 2 ea Bay leaves
1 tb Flour, rounded 1 x Salt to taste
2 lb Onions, finely chopped 1 x Thyme, dash
3 ea Celery stalk, chop fine 1 x Tabasco, dash
1 ea Bell pepper, med, chop fine 1 x Worcestershire, few dashes
1 ea Lemon, grated rind and pulp 1 x Season-All, few dashes
3 ea Garlic cloves, minced
To the hot fat add flour, stirring constantly, to make a scorchy-tasting
roux. Add onions; fry slowly until thoroughly browned and reduced to pulp.
Add rest of ingredients at one time and continue to cook slowly for at
least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews,
jambalayas and sauce picuante. If thicker sauce is desired, make the roux
with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen.
Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon
and gumbo. Suggestions: Make lots of sauce and freeze individual use
portions.
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Snapper Sauce Creole
Categories: RaceNet, Wild, Fish
Servings: 1
1 ea Garlic clove 1/4 ts Cloves
1 ea Onion 1/4 ts Allspice
1/2 ea Bell pepper 10 ea Ripe olives, pitted
1 tb Capers 3 ea Tomatoes, chopped
1 tb Chili powder 1 x Butter or margarine
1 ts Salt 1 ea Red snapper, 3-4 lb
1/4 ts Pepper
Mince and brown in one cup olive oil the garlic, onion and bell pepper.
Next add capers, chili powder, salt, cloves, allspice, pepper, olives and
tomatoes. Place fish in baking pan or dish. Brush with melted butter or
margerine. Pour sauce over the fish and bake for 35 minutes at 375 degrees
or until flaky, basting 2 or 3 times.
Also: Any ole fish will do.
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Sauce A La Maitre D`Hotel
Categories: RaceNet, Wild, Sauces
Servings: 1
1 tb Butter 1/2 ea Lemon, juice of
1 pt Consumme, hot 1 ea Egg yolk, well beaten
1 tb Flour 1 tb Parsley, chopped
Blend flour and butter in sauce pan and then add other ingredients except
egg. Let cook 15 minutes; remove from fire, cool slightly, and stir in egg.
Serve with baked Sheepshead.
Also recommended for Pompano and Spanish Mackerel
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Sauce a la Chambord
Categories: RaceNet, Wild, Sauces
Servings: 1
1 tb Butter 6 ea Mushrooms, sliced thin
1 ea Onion, large, chopped 2 ea Parsley, sprigs
1 ea Thyme, sprig 2 ea Cloves, mashed
1 ea Bay leaf 4 ea Allspice, ground
3 ea Tomatoes, large 1 x Crawfish tails, chopped-OPT
1 pt Oyster liquor 12 ea Oysters, chopped-OPT
1 x Salt & pepper to taste
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
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Broiled Bluefish Sauce
Categories: RaceNet, Wild, Fish, Sauces
Servings: 1
1/2 c Honey 1 tb Parsley flakes
1/2 c Mustard, prepared 2 ts Pepper sauce, hot, liquid
1/2 c Vinegar, cider 1 ts Salt
1/4 c Worcestershire sauce 1 ts Cornstarch or arrowroot
Blend honey and mustard in saucepan over low heat. Stir in vinegar,
Worcestershire sauce, parsley flakes, pepper sauce and salt. Add cornstarch
or arrowroot and cook, stirring, over medium heat until mixture boils and
thickens. Makes about 1-1/2 cup of basting for grilled or broiled Bluefish.
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Anglers` Remoulade Sauce
Categories: RaceNet, Racenet, Wildgame fi
Servings: 1
1 pt Mayonnaise 1 oz Onion, grated
1 pt Mustard 1 oz Wine, sherry
1 oz Anchovy paste 1/4 oz Tabasco sauce
1/2 oz Lemon juice 1/2 oz Worcestershire sauce
Blend all the ingredients in an electric blender or hand-whip them into a
smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters,
shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Oyster Sauce for Baked Fish
Categories: RaceNet, Racenet, Wildgame fi
Servings: 1
1 ts Parsley, minced 2 tb Flour
1 ts Onion, minced 1/2 c Cream
2 tb Butter 1 pt Milk and oyster liquor
1/2 pt Oysters, drained 1 x Salt & pepper to taste
Parboil the oysters. Mix oyster liquor and milk. Cook flour in butter to
make a roux. Add oyster liquor and milk. When smooth add cream. Stir in
oysters, season and serve hot. USE as hot sauce for baked black drum,
redfish, sheepshead Source: FISHES AND FISHING IN LOUISIANA, pub 1933
Recipe date: 01/17/33
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Lemon Sauce for Fish
Categories: RaceNet, Racenet, Wildgame fi
Servings: 1
1 ea Lemon, large, juice of 1/2 ts Pepper
1/4 c Butter, scant 2 ea Egg yolks, beaten
1/2 ts Salt
Strain lemon juice into saucepan, then add other ingredients. Beat over
fire until hot but do not let boil. When fully hot, remove from fire, mix
with the beaten yolks of two eggs and serve at once. Good for fine flavored
fishes such as Kingfish Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933
Recipe date: 01/17/33
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Mushroom Sauce for Fish
Categories: RaceNet, Racenet, Wildgame fi
Servings: 1
6 ea Mushrooms 3 ea Tomatoes, large (or 1 can)
1 ts Parsley 12 ea Oysters
1 ts Thyme 1 ea Onion, large, minced
1 tb Butter 1 x Salt & pepper to taste
Brown onion in butter. Chop tomatoes and seasonings. Slice mushrooms
thinly. Brown all with the onion. Add oyster liquor and oysters. COmbine,
add pepper and sauces. Simmer for 20 minutes. Use with any baked fish.
Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33
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---------- Recipe via Meal-Master (tm) vv7.07
Title: Lemon Sauce for Shark
Categories: RaceNet, Racenet, Wildgame fi
Servings: 1
1/2 c Sour cream 1 tb Sugar, light brown
1/4 c Pineapple, crushed, drained 1 1/2 ts Lemon rind, grated
2 tb Lemon, peeled & diced 1/4 ts Mustard, dry
2 tb Green pepper, finely chop 1/4 ts Celery salt
1 tb Onion, chopped 1/8 ts Cloves, ground
Combine all ingredients. Chill in refrigerator for 2 hours before serving.
Makes 1 cup relish. Great with Buttermilk Fried Shark. Source: LOUISIANA
CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81
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