Dot with butter and bake for twenty minutes more. Take up the
fish and rub the sauce through a colander. Stir in a tablespoonful
of butter rolled in flour, add one teaspoonful of sugar and two
teaspoonfuls of grated onion. Dilute with boiling
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water if too thick, bring to the boil, pour over the fish, and serve.
BASS A LA BORDELAISE
Split a large sea-bass. Put into a baking-dish with a wineglassful
of Claret and salt and pepper to season. Sprinkle with chopped
shallot, cover with buttered paper, and cook in a moderate oven
for fifteen minutes. Lay the bass on a platter, put the juice in
a saucepan with half a teaspoonful of beef extract, four chopped
mushrooms, and a bruised bean of garlic. Thicken with flour browned
in butter, bring to the boil, pour over the fish, and serve very
hot.
BOILED BASS
Clean the fish, put it into warm salted water and simmer for twenty
minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; add three hard-boiled eggs
[Page 52]
coarsely chopped, pour over the fish, and serve.
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