The Swedish, French, American cook book

Scale, wash, and clean the bass well; put it on a buttered pan; sprinkle with pepper and salt; put some sherry in the pan with a little water; cover the pan well and steam in the oven for about twenty to twenty-five minutes (for a 5- or 6-lb. fish). When done, remove carefully from the pan; place it on a fish platter, pour some shirred butter over the fish; sprinkle with parsley, and surround with French fried marbles of potatoes. Garnish with lemon and parsley in the mouth of the fish. Serve with a matelote sauce for dinner. Fried Striped Bass with Tomato Sauce Bar rays frit, Sauce Tomato Wash and clean the bass well; fillet and bone; cut in individual pieces the shape of a diamond; dip in egg and bread crumbs; fry it in very hot fat. Arrange on a paper doily or napkin, one piece resting on top of the other. Garnish with parsley. Serve with tomato sauce. Bass Quenelles with Hollandaise Sauce Quenelles de Bar, Sauce hollandaise Make a mousse from the bass [see recipe: Mousse of Striped Bass]; poach tablespoonful in the fish broth on the stove, the shape and size of a small egg, for about six to eight minutes. When done, put on a drainer; put in the oven for a few seconds; then, when ready to serve, arrange on a platter, cover with a hollandaise sauce. Garnish with parsley. Serve as a fish entree for luncheon. Bass Cutlets ( Cotelettes de Bar) a la Lydie Mathilde Striped Bass that is left over can be made into cutlets as a luncheon or supper dish. To one cup of the fish that has been well shredded add three tablespoons very heavy (hot) cream sauce, one teaspoon onion juice, a few drops -of Worcestershire sauce, pepper and salt. Put on a platter, form in shape of a cutlet; let stand until cold; then dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily or napkin. If half dozen, serve three — one resting on top of the other — and three the opposite way. Put a paper frill in each chop and garnish all around with tomatoes, lemon, and parsley. Serve with a rich tomato sauce for luncheon or supper. Stuffed Striped Bass with Shrimps a la Zebre Bar raye farci de Crevettes, a la Zebre Scale and wash a striped bass; well open from head to tail on the side of the fish; take bones out; leave fish on a buttered pan. Make a shrimp mousse that is strongly flavored with sherry [see recipe: Mousse of Shrimps]. Stuff the fish; turn it over, on the side that has been cut; then sprinkle with salt. Put some sherry in the pan and cook in the oven, covered, from fifteen to eighteen minutes. When cooked, glaze with brown glaze; decorate with white cream sauce, zebra style; make an eye of lemon and truffle; garnish with unpeeled shrimps and lemon all around. Serve with a shrimp sauce for dinner. Stuffed Striped Bass with Shrimps a l’Americaine Bar raye farci de Crevettes, a V Americaine