COLD BASS WITH TARTAR SAUCE
Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff Mayonnaise and spread over
the fish. Serve with a border of sliced cucumbers.
BROILED BASS
Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.
BROILED BLACK BASS
Clean and split the fish, remove the bone, rub with melted butter
or oil, and broil carefully. Pour over a little melted butter,
and garnish with lemon and parsley.
BASS STEWED WITH TOMATOES
Clean the fish, remove the bones and cut
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into square pieces. Fry two sliced onions in olive-oil. Lay the
fish upon it, season with salt and pepper and pour over a can of
tomatoes which have been rubbed through a sieve. Season with salt
and pepper, cover closely, and cook for an hour. Serve in the same
dish.
FRIED BASS WITH BACON
Clean and cut up the fish, season with pepper and salt, roll in
flour, and fry in hot lard. Serve with rashers of bacon fried
separately. Garnish with parsley and lemon.
FRIED BLACK BASS
Scale, clean, and cut up the fish, season with salt and pepper,
dredge with flour, and fry in deep fat.
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