Broil carefully, basting with melted butter as required. Fry a
tablespoonful of chopped onion in two tablespoonfuls of flour and
cook to a smooth paste. Add the liquid strained from the fish trimmings
and cook until thick, stirring constantly. Add half a cupful of
stewed and strained tomato, a tablespoonful of minced parsley,
and two tablespoonfuls of butter. Season with red pepper and
lemon-juice, pour over the fish, and serve.
FILLETS OF STRIPED BASS A LA MANHATTAN
Clean and trim a four-pound bass, skin, remove the bones, and chop
very fine. Add four tablespoonfuls of butter, season with salt,
pepper, and grated nutmeg, and add enough cream to make a stiff
paste. Shape into cutlets, dip in egg and crumbs and fry in deep
fat, or saute in clarified butter. Drain. and serve with Tomato
Sauce.
[Page 60]
STRIPED BASS WITH CAPER SAUCE
Clean and trim a large striped bass, cut two incisions across the
back, tie in a circle, and boil slowly in salted and acidulated
water for forty minutes. Drain, pour over a Caper Sauce, garnish
with parsley, and serve.
STRIPED BASS A LA DAUPHINE
Clean and trim a striped bass. Put into a fish-kettle with salt,
pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion,
two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls
of butter.
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