FRICASSEE CHICKEN

Cut chicken into serving pieces and rinse in cold water. Salt and arrange pieces in
roaster. Pour 1 cup of water over chicken, and cover. Place in medium heat until
vapor appears and then lower heat and cook slowly for 244 hours. Season as desired.

FRIED RABBIT

Prepare same as fried chicken.

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Fish

BAKED FISH

Wash fish, dip in milk to which salt has been added. Drain and dip into fine bread
crumbs or oatmeal. Pre-heat fryer and add a little oil or butter. Place fish in fryer,
cover and leave over medium heat until vapor appears, reduce heat to low and con-
tinue cooking 30 to 35 minutes, depending on size of fish.

STUFFED TROUT OR SALMON

2 cups soft bread crumbs. lg tsp. pepper.
1 tsp. salt. 14 cup melted butter.
l4 cup parsley, chopped 2 tbsp. lemon juice.
¥4 tsp. poultry seasoning. , 1 2-lb. trout or salmon.

Wipe fish with clean damp cloth and stuff with the above bread stuffing. Place on
pre-heated oiled fryer over medium heat until vapor appears. Reduce heat and
cook for one half hour or until fish is thoroughly cooked. 7

BAKED FISH A LA CREOLE

3 Ibs. fish. 2 sprigs of parsley.

4 tsp. salt. 11% cups tomatoes.
Dash of pepper. 2 tbsp. flour.

1 large onion. 3 tbsp. butter.

1 bay leaf. ¥ cup cracker crumbs.

1% cups chopped mushrooms.

Clean and wash fish. Season with salt and pepper. Chop onions, bay leaf and parsley.
Distribute evenly over the bottom of large skillet. Place fish over the herbs and pour
tomatoes over all. Cover skillet and place over medium heat. When vapor appears
lower heat and bake for 40 minutes. Melt 2 tbsp. butter, add flour and when browned
add mushrooms. Pour over the fish, cover with cracker crumbs, dot with remaining
butter and bake 10 minutes longer. Garnish with parsley.

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