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Snapper A La Maryland

American.Chef's picture
Ingredients
  Snapper 10 Pound
  Butter 1⁄2 Cup (8 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Milk 4 Cup (64 tbs)
  Cream 2 Cup (32 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Yellow food coloring 1 Dash
  Eggs 3
  Sherry 1 Cup (16 tbs)
Directions

Cook the snapper in salted water until tender; cool.
Bone and chop snapper.
Melt butter; stir in flour.
Cook until smooth.
Heat rnilk and cream until warm; add to butter and flour, stirring constantly, until thickened.
Add salt and pepper.
Add several drops of food coloring and snapper; cook over low heat for 10 minutes.
Remove from heat.
Beat eggs with addi- tional salt and pepper to taste; add small amount of snapper sauce to eggs, stirring constantly.
Return egg mixture to remaining snapper sauce; stir well.
Add sherry; keep on low heat until ready to serve.
Serve in soup plates with toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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