Combine these two sauces, cover the
fish with broiled tomatoes, pour the sauce over, sprinkle with
parsley and lemon-juice, and serve.
BOILED SEA-BASS WITH MELTED BUTTER SAUCE
Boil the fish in acidulated water according to directions previously
given. Drain, garnish with parsley, and serve with a sauce made
by melting half a cupful of butter with the juice of a lemon, and
seasoning with white pepper and a little grated nutmeg.
SEA-BASS A LA FRANCAISE
Clean and trim two large sea-bass. Put into a saucepan, with salt
and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough Claret to cover the
fish. Simmer for forty minutes, drain, and place on a serving-dish.
Take out the parsley and keep the liquid warm. Brown two tablespoonfuls
of flour in two tablespoonfuls of butter, add the onions and liquid
and cook until thick, stirring constantly. Add stock or water if
there is not enough liquid. Add a tablespoonful each of melted
butter and minced parsley, pour over the fish, and serve.
[Page 58]
SEA-BASS WITH BLACK BUTTER
Boil medium-sized sea-bass in salted and acidulated water, drain,
and marinate with salt, pepper, and vinegar. Brown a cupful of
butter in a saucepan, skim, pour the top part over the fish, leaving
the sediment in the pan, garnish with fried parsley, and serve.
Pages:
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55