STRIPED BASS A LA HOLLANDAISE
Clean and trim a striped bass and simmer half an hour in salted
and acidulated water to cover. Drain, garnish with parsley, and
serve with Hollandaise Sauce.
STRIPED BASS A LA COMMODORE
Clean and stuff a striped bass. Put into a fish-kettle with a bunch
of parsley, a cupful of mixed vegetables cut fine, a cupful of
white wine, a cupful of oyster liquor, and enough water or stock
to cover. Simmer for forty
[Page 62]
minutes and drain. Strain the gravy, skim off the fat, and set
aside. Brown two tablespoonfuls of flour in one tablespoonful of
butter, add one cupful of stock and cook until very thick, stirring
constantly. Add the strained sauce and reheat, stirring until smooth.
Add a tablespoonful of anchovy essence, four tablespoonfuls of
butter, and lemon-juice to taste. Pour over the fish and serve.
STRIPED BASS A L'AMERICAINE
Cook together one tablespoonful each of butter and flour, add a
pint of oysters, with their liquor, and the yolks of two eggs,
well beaten. Cook until thick, stirring constantly. Prepare and
trim a striped bass, fill with the oyster mixture, season, and
sew up. Put into a fish-kettle with enough white wine and water,
in equal parts, to cover.
Pages:
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59