Sheepshead a la Creole
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Archive recipe
A historic Creole dish of sheepshead, onions, parsley, thyme and bay leaves. Adapted from Sheepshead a la Creole, from The Picayune's Creole Cook Book (1910).
Adapted from Sheepshead a la Creole, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/sheepshead-a-la-creole.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 6 aisles
Prepare the Sheepshead as for boiling
When quite done, take out of the water and flake off all the flesh from the bones
Have ready a quarter of boiled cream or milk and beat the yolks of four eggs and mix with the cream
Chop one large onion, a bunch of parsley, a sprig each of thyme and bay leaf, and add to the cream and eggs
Let it boil up once, and while boiling, throw in three tablespoonfuls of flour, rubbed perfectly smooth, in a little cream, and about two tablespoonfuls of butter
Remove from the fire
Have ready a deep dish, well buttered, and put in a layer of fish and then a layer of the sauce, until the dish is full
Sprinkle over with bread crumbs
Place in the oven and bake about a half hour, or until brown
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)