STRIPED BASS WITH SHAD ROE
Clean a four-pound striped bass and soak the soft roes of four
shad in cold water. Put the bass into a fish-kettle with an onion,
salt and pepper to season, a small bunch of parsley, a tablespoonful
of butter, two wineglassfuls of white wine, and enough white stock
to cover. Cover, cook for half an hour or more, basting as required,
and drain. Strain the liquid and add it to a tablespoonful each of
butter and flour cooked together. Cook until it thickens, stirring
constantly. Add the juice of a lemon and two tablespoonfuls of
butter. Cook the roes for five minutes in salted and acidulated
water, drain, cut in two, and arrange around the fish. Pour the
sauce over, sprinkle with minced parsley, and serve.
FILLETS OF STRIPED BASS A LA BORDELAISE
Clean two striped bass and cut into fillets.
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Cover the trimmings with water, add one cupful of white wine, two
cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of
thyme, a tablespoonful of butter, and salt and pepper to season.
Skin the fillets, season with salt, and marinate for half an hour
in oil and lemon-juice. Drain, sprinkle with flour, dip in egg
yolks beaten smooth with a little melted butter, then in crumbs.
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