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Baked Fish, Manila Style

1 Fine 5-lb fish; red snapper best
1 c Grated mild cheese
1 c Milk
6 tb Butter
1/4 c Sherry or Madeira
1 sm Garlic clove; crushed
3 c Cashew nuts; chopped
3 Limes; juice; or 1 1/2 lemon
1 c Bread crumbs; dry, fine
1/2 ts Grated nutmeg
1 sm Onion; scraped pulp
2 Bayleaves; rubbed fine


Take well greased baking dish; dispose fish on bottom. Mix chopped nuts with cheese, garlic pulp and onion, moistening with milk to make stiff paste. Salt and cayenne to taste, and all seasonings. Then spread your fish with this toothsome blanket, and cover with dry fine bread crumbs. On this put generous walnuts of butter and brown in medium oven around 350 to 375 Fahrenheit, basting well. Chopped almonds, Brazils, hazelnuts or pecans do equally well, but the cashew is traditional in the Philippines.




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