European and American cuisine

Striped Bass k la Saragossa.~Clean and wash a bass, from 5 to 6 pounds, season with 1 tablespoonful seasoning salt; place a saucepan with 2 ounces of butter over the fire ; add ½ cupful fine-chopped onions, the same of chopped carrots, cook and stir 5 minutes ; then add ⅛ cupful chopped mushrooms, ¼ cupful mushroom liquor, a large bouquet, 1 quart white broth, 1 bottle white wine, cover and boil ⅛ hour ; set aside, and when cold strain the broth through a fine sieve. Place the fish on a drainer in a fish kettle, pour over the broth, set the kettle over the fire ; as soon as it commences to boil remove to side of stove, and let simmer till done. In the meantime melt 2 ounces butter in a saucepan, add 1 tablespoonful fiour, stir and cook 2 minutes ; add ⅛ pint of white broth, Yt pint of fish broth, cook 10 minutes ; mix the yolk of 2 eggs with 1 tablespoonful lemon juice, add them gradually to the sauce ; place the saucepan in hot water to keep warm. When the fish is done lift it from the kettle, drain and brush the bass over with glaase BASS. 229 mixed with a little lobster butter ; slip the fish on to a warm dish and garnish with oysters i la Villeroi and mushrooms stewed in batter ; or garnish with fried oysters and scallops. Pour the sauce into a sauce bowl, and serve with the fish. Bass ft la BadzlyilL — Butter thickly the drainer of a deep fish pan ; cover the bottom with onions cut into slices, 1 sliced carrot, a bouquet, 3 thin slices of larding pork, 2 ounces fine-cut ham, and 12 whole peppers. Glean and wash a medium-sized striped bass; season it with 1 tablespoonful seasoning salt well rubbed inside and outside the fish ; lay the fish on the drainer, pour 1 bottle Rhine wine over, cover with buttered paper, place the pan over the fire, and boil 5 minutes ; then set the pan in the oven, bake, and baste often till the fish is done. Lift the bass from the pan, strain the broth into a saucepan, remove the fat, reduce the broth by boiling it to half glaze. Beturn the fish to the pan, pour the broth over, set in the oven, and baste till glazed all over ; then slip on to a warm dish, garnish with peeled olives, whole stewed mushrooms, small green pickles, and a few sliced truffles cooked in wine, and serve with sauce genevoise. Salmon trout and chicken halibut may be prepared in the same way. Bass & I'Espagnole.— Season a 3-pound well-cleaned bass with 1 tablespoonful seasoning salt ; lay the bass in a covered dish with the juice of 1 lemon, 1 clove of garlic, 2 slices onion ; let stand 1 hour; then wipe the fish dry with a soft napkin, place a large enough fish kettle over the fire with sufficient olive oil to cover the fish. Lay the bass on the fish drainer, put 3 medium-sized tomatoes on top of the fish ; as soon as the oil is boiling hot put in the fish and cook 20 minutes ; then remove, let the fish drain, slip it on to a warm dish ; garnish with 6 stuffed baked green peppers, 18 small white onions parboiled in water and cooked in a little butter. Serve with Colbert sauce. Bass baked ft I'Espagnole.-— Obtain a 4-pound bass, clean, and wash it, season with 1 tablespoonful seasoning salt, put on a