Boiled Redsnapper

Clean and scale the fish, place in the fish kettle, cover it with hot water, adding salt and a little vinegar, simmer till done (from half to one hour according to size), then raise and drain; serve in portions garnished with Hollandaise potatoes and either caper, matelote, Allemande, Admiral, diplo-mate or Venitienne sauces.

Baked Redsnapper

Clean and scale the fish, split it down the back and lift off the two sides free from bones; lay these skin side down in a buttered pan, season with salt and pepper, place in oven till set, then brush liberally with melted butter; bake done and brown, basting well with butter during the cooking; serve in portions with a quarter of a lemon, and a rich tomato sauce made with court-bouillon.

Redsnapper, Saute

Prepare the fillets as in the preceding recipe, then cut them in portion pieces, season with salt and pepper, roll in flour, saute them a delicate brown color with plenty of melted butter; when done, take up and drain, sprinkle the surface with finely minced parsley; serve with Parisiennepotatoes and either lobster, Genoise, Aurora, Cardinal, Chambord, or Normande sauces.

Broiled Redsnapper

Clean and scale the fish, split down the back and remove the sides free from bones, season with salt and pepper, brush with melted butter, pass it through flour, place between the wire hinged broiler, broil till done, well basting with butter during cooking; serve garnished with chip or Julienne potatoes, and either Maitre D'Hotel, Genoise, Bearnaise, Eschalote, or Nantaise sauces.

Stuffed Redsnapper

Clean, trim and scale the fish; cut from the belly part deep enough at sides of bone so as to withdraw it without cutting the skin of the back; stuff with a fish forcemeat, then sew the opening, score the sides, bake with slices of salt pork; serve in portions garnished with Duchesse potatoes and tomato sauce.