The Swedish, French, American cook book

Take a striped bass; scale, wash, and clean well; split on the side; cut out a piece about one and a half inches wide and the length of the fish; remove the bones; mount a mousse of shrimps on top of the fish; make in a nice shape; decorate all around and strips on a bias, with mousse made from the bass that has been cut away. Cook on a buttered pan — with some sherry, pepper, and salt, well covered — from fifteen to eighteen minutes. When done, put on a platter; garnish with cooked, unpeeled shrimps all around, and parsley. Serve with a shrimp sauce. Filling. To half of the raw shrimp mousse take half-cooked shrimps; grind through the machine, fine; add pepper and salt; flavor with sherry. Stuffed Striped Bass with Mousse of Shrimps a la Walde Bar raye, farci de Mousse de Crevettes, a la Walde Take a striped bass; scale, wash, and clean well; fillet; cut in circular pieces about four inches around; stuff with shrimp mousse; cook eight minutes, in a buttered pan, with sherry, butter, pepper, salt — covered; when done, cover with a cream of tomato sauce; decorate with a strip of chopped yolk of egg on the top, with a diamond of truffle; arrange on a rice or spinach foundation; raise a cooked, unpeeled shrimp in between each individual piece; garnish with parsley. Serve with a hollandaise sauce in the centre for luncheon or dinner. Stuffed Striped Bass with Mousse of Salmon a la Walde Bar raye, farci de Mousse de Saumon , a la Walde Take a striped bass; scale, wash, and clean; fillet; remove all bones; make fillets in the shape of a fish (the size according to the number of people). Sufficient fillets of bass can be used by joining one to the other, making a space lengthwise in the centre of the fish. Fill with salmon mousse; decorate all around with mousse colored with finely chopped parsley; form a head with the uncolored mousse; make an eye of lemon and truffle; put in a pan with some sherry, pepper, salt; steam in a slow oven about fifteen minutes. [If the oven is too hot, it is advisable to cook it on top of the stove, so as to save the decoration.] Garnish with lemon and parsley. Serve with a hollandaise sauce as a fish dish for luncheon or dinner. Steamed Fillet of Striped Bass a la Philadelphienne Bar raye, cuit a la vapeur, a la Philadelphienne Split the fish; remove bones; put fillets together in the shape of a fish, large enough for eight to ten people; put on a buttered pan with pepper, salt, sherry, a little water; steam in oven from fifteen to eighteen minutes — covered. When done, glaze with a thick allemande sauce; decorate with whites of egg that have been mixed with some finely chopped parsley and chopped yolks of eggs, a strip from the centre down, every other shade; make an eye of lemon and truffle. Garnish with lemon and parsley. Serve with a hollandaise sauce for dinner. Mousse of Striped Bass a la Ericsson Hammond Mousse de Bar raye a la Ericsson Hammond About one pint milk, one pint cream, two pounds striped bass, whites of three eggs not beaten, salt and pepper.