Snapper A La Maryland Recipe
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) |
Nutrition Facts
Serving size: Complete recipe
Calories 8252 Calories from Fat 1937
% Daily Value*
Total Fat 214 g328.7%
Saturated Fat 108.7 g543.7%
Trans Fat 0 g
Cholesterol 2677.9 mg892.6%
Sodium 7032.7 mg293%
Total Carbohydrates 498 g166%
Dietary Fiber 2.9 g11.4%
Sugars 212.7 g
Protein 1005 g2010.8%
Vitamin A 196.4% Vitamin C 121.4%
Calcium 358% Iron 87.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
