"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gaspergou with Clear Sauce Recipe

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This recipe for Gaspergou with Clear Sauce, by , is from The Marcotte Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mawmaw Yet
Added: Monday, February 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5# cleaned gasperou (cut into 2in.steaks)
2 large onions, ringed
1 small green bell pepper (1/3 c.)
1 clove garlic, finely chopped
1/2 c. shallots (tops and bottoms)
1/4 c. chopped parsley
2 T. oil
Salt and pepper to taste

Directions:
Directions:
Put gaspergou into a heavy covered roaster with 2 T. oil. Put chopped vegetables, salt and pepper over the fish. Cover tightly and place on medium heat.  Do not add liquid and do not open the pot for 20 min. Simmer about 45 minutes or until fish is tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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