BLACKFISH A L'AMERICAINE
Draw two large blackfish, trim, and clean thoroughly. Put into
a baking-dish with two chopped onions fried in butter. Add two
cupfuls of cold water and half a cupful of Port wine. Season with
salt and pepper, a pinch of powdered cloves, mace, allspice, and
thyme, two bay-leaves, a small bunch of parsley, and two leeks.
Cover tightly and cook for an hour. Lift out the fish and strain
the liquid. Thicken it with a tablespoonful of butter, blended
with an equal quantity of flour. Bring to the boil, add two
tablespoonfuls of butter, and minced parsley and lemon-juice to
season. Pour over the fish and serve.
BLACKFISH WITH FINE HERBS
Put the cleaned fish into a baking-dish with chopped onions, parsley
and mushrooms. Gash the fish and fill the incisions with butter
and chopped onion. Moisten with equal parts
of white wine and stock, cover with buttered paper, and cook in
a moderate oven for half an hour, basting frequently. Take out
the fish, strain the sauce, and add stock to make the necessary
quantity. Thicken with a tablespoonful of butter rolled in flour,
and pour over the fish. Cover with crumbs, dot with butter, and
brown in the oven. Sprinkle with lemon-juice before serving.
BROILED BLACKFISH WITH CHILLI SAUCE
Clean the fish, season with salt and pepper, rub with oil, and broil
slowly. Fry in butter a chopped shallot and two chilli peppers.
Add two chopped tomatoes, a wineglassful of Catawba wine, and a
cupful of stock. Boil to the consistency of a thick sauce, add
two tablespoonfuls of butter and a little chopped parsley. Spread
over the fish.
MATELOTE OF BLACKFISH
Cover four pounds of cleaned blackfish with equal parts of Claret
and water. Add salt and pepper to season, two small cloves of garlic,
two onions sliced, and a bunch of parsley. Boil for half an hour
and strain the liquid. Thicken it with two tablespoonfuls of butter
blended with a little flour. Add two tablespoonfuls
of butter, a tablespoonful of anchovy paste, and lemon-juice to
season. Strain over the fish and garnish with fresh fried mushrooms
and small white onions sprinkled with sugar and fried brown in
clarified butter.
STEWED BLACKFISH A LA NEWPORT
Cook four pounds of blackfish in Catawba wine and water to cover,
seasoning with parsley and onion, three cloves, salt, and half
a dozen pepper-corns. Boil for half an hour, strain the sauce,
and thicken with two tablespoonfuls of flour browned in butter.
Cook until thick, add two tablespoonfuls of butter and the juice
of half a lemon. Strain over the fish and surround with a border
of baked tomatoes.
BAKED BLACKFISH--I
Put two cleaned blackfish into a buttered baking-pan with one cupful
of Port wine and two cupfuls of water. Add salt, white and red
pepper, grated nutmeg, minced parsley, and sweet herbs to season.
Dot the fish with butter, cover with buttered paper, and bake for
forty-five minutes, basting as required. Take out the fish, strain
the sauce, and put it into a saucepan with two cupfuls of stock.
Thicken with two tablespoonfuls of butter
blended with an equal quantity of flour, and boil for ten minutes.
Skim, add two tablespoonfuls each of butter and anchovy paste,
and lemon-juice to taste. Reheat, pour over the fish, and serve.
BAKED BLACKFISH--II
Remove the skin and fins from a six-pound fish and place in a
baking-pan. Cover with two cupfuls of bread-crumbs moistened with
hot water, and seasoned with butter, salt, pepper, sage, summer
savory, and sweet marjoram. Bake for an hour and a half and serve
with any preferred sauce.
BLACKFISH WITH PORT WINE SAUCE
Put two cleaned blackfish into a pan with one cupful of Port wine,
one cupful of water, one cupful of white stock, and salt, pepper,
minced parsley, and sweet herbs to season. Cover and simmer for
forty minutes. Take out the fish, add two cupfuls of stock to the
sauce, thicken with one tablespoonful of butter blended with two
of flour, and cook until of the proper consistency. Strain through
a cloth, add two tablespoonfuls of butter, and lemon-juice and
red pepper to season. Pour over the fish and serve.
Sunday, December 26, 2010
Saturday, December 18, 2010
FORTY-FIVE WAYS TO COOK BASS Pt.6
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. Cook for forty minutes in a moderate oven, basting
frequently. Drain the fish, strain the liquor, and add enough white
stock or oyster liquor to make the required quantity of sauce.
Cook two tablespoonfuls of flour in one tablespoonful of butter,
add the liquid, and cook until thick, stirring constantly. Add
three egg yolks well beaten with four tablespoonfuls of butter,
a tablespoonful of anchovy essence, the juice of half a lemon,
and a pinch of paprika. Bring to the boiling point, pour over the
fish, and serve. Garnish with fried mushrooms.
STRIPED BASS A LA CARDINAL
Clean and trim a striped bass. Cook in a
fish-kettle with two cupfuls of water, one cupful of white wine,
four tablespoonfuls of butter, a bunch of parsley, an onion, and
a carrot, sliced, and salt and pepper to season. Simmer for forty
minutes and drain. Add two cupfuls of white stock to the liquid,
strain, and skim off the fat. Cook two tablespoonfuls of flour in
a tablespoonful of butter, add the strained liquid and cook until
thick, stirring constantly. Take from the fire and add the yolks of
four eggs, beaten with the juice of a lemon, four tablespoonfuls
of melted butter, and a pinch of paprika. Bring to the boil, then
take from the fire, add sufficient dried and pounded lobster coral
to color, pour over the fish, and serve.
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 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. Add a sliced onion, a bunch of parsley,
a little salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat. Cook
together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour
[Page 63]
over the fish, and serve. Garnish with fried oysters.
STRIPED BASS A LA MARSEILLES
Clean a large striped bass and divide into fillets. Put into a
fish-boiler with three tablespoonfuls of butter, two large onions,
sliced, a bunch of parsley, a bay-leaf, salt and pepper to season,
and red wine and water, in equal parts, to cover. Simmer for an
hour, drain the fish, take out the parsley, strain the liquid, and
spread the cooked onions over the fish. Cook three tablespoonfuls
of flour in two tablespoonfuls of butter, add the strained liquid
and cook until thick, stirring constantly. Take from the fire, add
the juice of a small lemon, a tablespoonful of anchovy essence,
and two tablespoonfuls of butter. When the butter is melted, pour
over the fish and serve.
STRIPED BASS A LA CONTI
Clean and trim a large striped bass. Put into a baking-pan with
four tablespoonfuls of olive-oil, a small onion, chopped fine,
salt and pepper to season, a bunch of parsley, and two cupfuls
each of white wine and white stock. Cover and cook for an hour
in a moderate oven, basting often. Drain the fish and remove the
parsley. Strain the sauce. Brown
[Page 64]
two tablespoonfuls of flour in one of butter, add the strained
liquid, and cook until thick, stirring constantly. Add the juice
of half a lemon and a tablespoonful of minced parsley. Pour over
the fish and serve.
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. Cook for forty minutes in a moderate oven, basting
frequently. Drain the fish, strain the liquor, and add enough white
stock or oyster liquor to make the required quantity of sauce.
Cook two tablespoonfuls of flour in one tablespoonful of butter,
add the liquid, and cook until thick, stirring constantly. Add
three egg yolks well beaten with four tablespoonfuls of butter,
a tablespoonful of anchovy essence, the juice of half a lemon,
and a pinch of paprika. Bring to the boiling point, pour over the
fish, and serve. Garnish with fried mushrooms.
STRIPED BASS A LA CARDINAL
Clean and trim a striped bass. Cook in a
fish-kettle with two cupfuls of water, one cupful of white wine,
four tablespoonfuls of butter, a bunch of parsley, an onion, and
a carrot, sliced, and salt and pepper to season. Simmer for forty
minutes and drain. Add two cupfuls of white stock to the liquid,
strain, and skim off the fat. Cook two tablespoonfuls of flour in
a tablespoonful of butter, add the strained liquid and cook until
thick, stirring constantly. Take from the fire and add the yolks of
four eggs, beaten with the juice of a lemon, four tablespoonfuls
of melted butter, and a pinch of paprika. Bring to the boil, then
take from the fire, add sufficient dried and pounded lobster coral
to color, pour over the fish, and serve.
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 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. Add a sliced onion, a bunch of parsley,
a little salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat. Cook
together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour
[Page 63]
over the fish, and serve. Garnish with fried oysters.
STRIPED BASS A LA MARSEILLES
Clean a large striped bass and divide into fillets. Put into a
fish-boiler with three tablespoonfuls of butter, two large onions,
sliced, a bunch of parsley, a bay-leaf, salt and pepper to season,
and red wine and water, in equal parts, to cover. Simmer for an
hour, drain the fish, take out the parsley, strain the liquid, and
spread the cooked onions over the fish. Cook three tablespoonfuls
of flour in two tablespoonfuls of butter, add the strained liquid
and cook until thick, stirring constantly. Take from the fire, add
the juice of a small lemon, a tablespoonful of anchovy essence,
and two tablespoonfuls of butter. When the butter is melted, pour
over the fish and serve.
STRIPED BASS A LA CONTI
Clean and trim a large striped bass. Put into a baking-pan with
four tablespoonfuls of olive-oil, a small onion, chopped fine,
salt and pepper to season, a bunch of parsley, and two cupfuls
each of white wine and white stock. Cover and cook for an hour
in a moderate oven, basting often. Drain the fish and remove the
parsley. Strain the sauce. Brown
[Page 64]
two tablespoonfuls of flour in one of butter, add the strained
liquid, and cook until thick, stirring constantly. Add the juice
of half a lemon and a tablespoonful of minced parsley. Pour over
the fish and serve.
Sunday, December 12, 2010
FORTY-FIVE WAYS TO COOK BASS Pt.5
SEA-BASS A LA FRANCAISE
Clean and trim two large sea-bass. Put into a saucepan, with salt
and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough Claret to cover the
fish. Simmer for forty minutes, drain, and place on a serving-dish.
Take out the parsley and keep the liquid warm. Brown two tablespoonfuls
of flour in two tablespoonfuls of butter, add the onions and liquid
and cook until thick, stirring constantly. Add stock or water if
there is not enough liquid. Add a tablespoonful each of melted
butter and minced parsley, pour over the fish, and serve.
SEA-BASS WITH BLACK BUTTER
Boil medium-sized sea-bass in salted and acidulated water, drain,
and marinate with salt, pepper, and vinegar. Brown a cupful of
butter in a saucepan, skim, pour the top part over the fish, leaving
the sediment in the pan, garnish with fried parsley, and serve.
STRIPED BASS WITH SHAD ROE
Clean a four-pound striped bass and soak the soft roes of four
shad in cold water. Put the bass into a fish-kettle with an onion,
salt and pepper to season, a small bunch of parsley, a tablespoonful
of butter, two wineglassfuls of white wine, and enough white stock
to cover. Cover, cook for half an hour or more, basting as required,
and drain. Strain the liquid and add it to a tablespoonful each of
butter and flour cooked together. Cook until it thickens, stirring
constantly. Add the juice of a lemon and two tablespoonfuls of
butter. Cook the roes for five minutes in salted and acidulated
water, drain, cut in two, and arrange around the fish. Pour the
sauce over, sprinkle with minced parsley, and serve.
FILLETS OF STRIPED BASS A LA BORDELAISE
Clean two striped bass and cut into fillets.
Cover the trimmings with water, add one cupful of white wine, two
cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of
thyme, a tablespoonful of butter, and salt and pepper to season.
Skin the fillets, season with salt, and marinate for half an hour
in oil and lemon-juice. Drain, sprinkle with flour, dip in egg
yolks beaten smooth with a little melted butter, then in crumbs.
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.
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.
Clean and trim two large sea-bass. Put into a saucepan, with salt
and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough Claret to cover the
fish. Simmer for forty minutes, drain, and place on a serving-dish.
Take out the parsley and keep the liquid warm. Brown two tablespoonfuls
of flour in two tablespoonfuls of butter, add the onions and liquid
and cook until thick, stirring constantly. Add stock or water if
there is not enough liquid. Add a tablespoonful each of melted
butter and minced parsley, pour over the fish, and serve.
SEA-BASS WITH BLACK BUTTER
Boil medium-sized sea-bass in salted and acidulated water, drain,
and marinate with salt, pepper, and vinegar. Brown a cupful of
butter in a saucepan, skim, pour the top part over the fish, leaving
the sediment in the pan, garnish with fried parsley, and serve.
STRIPED BASS WITH SHAD ROE
Clean a four-pound striped bass and soak the soft roes of four
shad in cold water. Put the bass into a fish-kettle with an onion,
salt and pepper to season, a small bunch of parsley, a tablespoonful
of butter, two wineglassfuls of white wine, and enough white stock
to cover. Cover, cook for half an hour or more, basting as required,
and drain. Strain the liquid and add it to a tablespoonful each of
butter and flour cooked together. Cook until it thickens, stirring
constantly. Add the juice of a lemon and two tablespoonfuls of
butter. Cook the roes for five minutes in salted and acidulated
water, drain, cut in two, and arrange around the fish. Pour the
sauce over, sprinkle with minced parsley, and serve.
FILLETS OF STRIPED BASS A LA BORDELAISE
Clean two striped bass and cut into fillets.
Cover the trimmings with water, add one cupful of white wine, two
cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of
thyme, a tablespoonful of butter, and salt and pepper to season.
Skin the fillets, season with salt, and marinate for half an hour
in oil and lemon-juice. Drain, sprinkle with flour, dip in egg
yolks beaten smooth with a little melted butter, then in crumbs.
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.
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.
Sunday, December 5, 2010
FORTY-FIVE WAYS TO COOK BASS Pt 4
BREADED BASS WITH BACON
Clean the fish and cut into pieces. Season with pepper and salt,
roll in flour, then in beaten egg, then in bread-crumbs. Fry in
deep fat and serve with a border of rashers of bacon fried
separately. Garnish with parsley.
BOILED SEA-BASS WITH PARSLEY SAUCE
Put two medium-sized cleaned sea-bass into a fish-kettle with a
bunch of parsley. Cover with salted and acidulated water, bring
to the boil, simmer for half an hour, drain, garnish with lemon
and parsley, and serve with a parsley sauce.
FRIED SEA-BASS WITH TARTAR SAUCE
Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.
MATELOTE OF SEA-BASS
Clean three pounds of sea-bass and cut in convenient pieces for
serving. Put into a saucepan with a bunch of parsley, salt and
pepper to season, and a teaspoonful of sweet herbs. Add two onions,
sliced, and two small cloves of garlic. Cover with equal parts of
stock and Claret and simmer slowly until the fish is done. Move
the fish carefully to a serving-dish and strain the liquid into
another saucepan. Brown two tablespoonfuls of flour in as much
butter as is required to make a smooth paste, add the liquid, and
cook until thick, stirring constantly. Add to the sauce three
tablespoonfuls of essence of anchovy and some mushrooms and small
button onions fried brown in butter. Pour over the fish and serve.
BROILED SEA-BASS
Select a large fish, clean, and split. Season with salt and pepper,
rub with olive-oil, and broil carefully. Serve with Maitre D'Hotel
Sauce and garnish with lemon and parsley.
SEA-BASS A LA BUENA VISTA
Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise
on each side. Place in a buttered baking-dish with a chopped onion,
a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes
and a small green pepper, shredded. Sprinkle with salt and pepper,
add two cupfuls of stock and one cupful of Port wine. Dot with butter
and bake in a moderate oven for forty minutes, basting freely.
Take up the fish, and strain the sauce. Melt a tablespoonful of
butter, brown in it a tablespoonful of flour, add two cupfuls of
well-seasoned beef stock and cook until
thick, stirring constantly. Combine these two sauces, cover the
fish with broiled tomatoes, pour the sauce over, sprinkle with
parsley and lemon-juice, and serve.
BOILED SEA-BASS WITH MELTED BUTTER SAUCE
Boil the fish in acidulated water according to directions previously
given. Drain, garnish with parsley, and serve with a sauce made
by melting half a cupful of butter with the juice of a lemon, and
seasoning with white pepper and a little grated nutmeg.
Clean the fish and cut into pieces. Season with pepper and salt,
roll in flour, then in beaten egg, then in bread-crumbs. Fry in
deep fat and serve with a border of rashers of bacon fried
separately. Garnish with parsley.
BOILED SEA-BASS WITH PARSLEY SAUCE
Put two medium-sized cleaned sea-bass into a fish-kettle with a
bunch of parsley. Cover with salted and acidulated water, bring
to the boil, simmer for half an hour, drain, garnish with lemon
and parsley, and serve with a parsley sauce.
FRIED SEA-BASS WITH TARTAR SAUCE
Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.
MATELOTE OF SEA-BASS
Clean three pounds of sea-bass and cut in convenient pieces for
serving. Put into a saucepan with a bunch of parsley, salt and
pepper to season, and a teaspoonful of sweet herbs. Add two onions,
sliced, and two small cloves of garlic. Cover with equal parts of
stock and Claret and simmer slowly until the fish is done. Move
the fish carefully to a serving-dish and strain the liquid into
another saucepan. Brown two tablespoonfuls of flour in as much
butter as is required to make a smooth paste, add the liquid, and
cook until thick, stirring constantly. Add to the sauce three
tablespoonfuls of essence of anchovy and some mushrooms and small
button onions fried brown in butter. Pour over the fish and serve.
BROILED SEA-BASS
Select a large fish, clean, and split. Season with salt and pepper,
rub with olive-oil, and broil carefully. Serve with Maitre D'Hotel
Sauce and garnish with lemon and parsley.
SEA-BASS A LA BUENA VISTA
Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise
on each side. Place in a buttered baking-dish with a chopped onion,
a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes
and a small green pepper, shredded. Sprinkle with salt and pepper,
add two cupfuls of stock and one cupful of Port wine. Dot with butter
and bake in a moderate oven for forty minutes, basting freely.
Take up the fish, and strain the sauce. Melt a tablespoonful of
butter, brown in it a tablespoonful of flour, add two cupfuls of
well-seasoned beef stock and cook until
thick, stirring constantly. Combine these two sauces, cover the
fish with broiled tomatoes, pour the sauce over, sprinkle with
parsley and lemon-juice, and serve.
BOILED SEA-BASS WITH MELTED BUTTER SAUCE
Boil the fish in acidulated water according to directions previously
given. Drain, garnish with parsley, and serve with a sauce made
by melting half a cupful of butter with the juice of a lemon, and
seasoning with white pepper and a little grated nutmeg.
Wednesday, December 1, 2010
FORTY-FIVE WAYS TO COOK BASS Pt. 3
BASS A LA BORDELAISE PT 3
Split a large sea-bass. Put into a baking-dish with a wineglassful
of Claret and salt and pepper to season. Sprinkle with chopped
shallot, cover with buttered paper, and cook in a moderate oven
for fifteen minutes. Lay the bass on a platter, put the juice in
a saucepan with half a teaspoonful of beef extract, four chopped
mushrooms, and a bruised bean of garlic. Thicken with flour browned
in butter, bring to the boil, pour over the fish, and serve very
hot.
BOILED BASS
Clean the fish, put it into warm salted water and simmer for twenty
minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; add three hard-boiled eggs
coarsely chopped, pour over the fish, and serve.
BOILED BASS WITH MUSHROOMS
Boil a bass in water to cover, adding to the water four tablespoonfuls
of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook thoroughly. Add
one cupful or more of boiling water and cook until thick, stirring
constantly. Add the juice of half a lemon, half a can of mushrooms
chopped fine, and pepper and salt and minced parsley to season.
Bring to the boil, pour over the fish, and serve.
BOILED BLACK BASS WITH CREAM SAUCE
Clean the bass and sew it up in coarse cheese-cloth. Boil in enough
water to cover, adding half a cupful of vinegar, a sliced onion,
six or eight whole peppers, a blade of mace, and salt to season.
Take up the fish and reduce the liquid by rapid boiling. Strain and
set aside. Melt one tablespoonful of butter, add one tablespoonful
of flour and cook thoroughly. Add a cupful of the strained liquid
and cook until thick, stirring constantly. Season to taste, add
half a cupful of cream, bring to the boil, pour over the fish, and
[Page 53]
garnish with sliced lemons.
BLACK SEA-BASS A LA POULETTE
Prepare a Poulette Sauce and pour over a black sea bass boiled according
to directions previously given.
COLD BASS WITH TARTAR SAUCE
Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff Mayonnaise and spread over
the fish. Serve with a border of sliced cucumbers.
BROILED BASS
Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.
BROILED BLACK BASS
Clean and split the fish, remove the bone, rub with melted butter
or oil, and broil carefully. Pour over a little melted butter,
and garnish with lemon and parsley.
BASS STEWED WITH TOMATOES
Clean the fish, remove the bones and cut
into square pieces. Fry two sliced onions in olive-oil. Lay the
fish upon it, season with salt and pepper and pour over a can of
tomatoes which have been rubbed through a sieve. Season with salt
and pepper, cover closely, and cook for an hour. Serve in the same
dish.
FRIED BASS WITH BACON
Clean and cut up the fish, season with pepper and salt, roll in
flour, and fry in hot lard. Serve with rashers of bacon fried
separately. Garnish with parsley and lemon.
FRIED BLACK BASS
Scale, clean, and cut up the fish, season with salt and pepper,
dredge with flour, and fry in deep fat.
BREADED FILLET OF BASS
Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
Split a large sea-bass. Put into a baking-dish with a wineglassful
of Claret and salt and pepper to season. Sprinkle with chopped
shallot, cover with buttered paper, and cook in a moderate oven
for fifteen minutes. Lay the bass on a platter, put the juice in
a saucepan with half a teaspoonful of beef extract, four chopped
mushrooms, and a bruised bean of garlic. Thicken with flour browned
in butter, bring to the boil, pour over the fish, and serve very
hot.
BOILED BASS
Clean the fish, put it into warm salted water and simmer for twenty
minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; add three hard-boiled eggs
coarsely chopped, pour over the fish, and serve.
BOILED BASS WITH MUSHROOMS
Boil a bass in water to cover, adding to the water four tablespoonfuls
of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook thoroughly. Add
one cupful or more of boiling water and cook until thick, stirring
constantly. Add the juice of half a lemon, half a can of mushrooms
chopped fine, and pepper and salt and minced parsley to season.
Bring to the boil, pour over the fish, and serve.
BOILED BLACK BASS WITH CREAM SAUCE
Clean the bass and sew it up in coarse cheese-cloth. Boil in enough
water to cover, adding half a cupful of vinegar, a sliced onion,
six or eight whole peppers, a blade of mace, and salt to season.
Take up the fish and reduce the liquid by rapid boiling. Strain and
set aside. Melt one tablespoonful of butter, add one tablespoonful
of flour and cook thoroughly. Add a cupful of the strained liquid
and cook until thick, stirring constantly. Season to taste, add
half a cupful of cream, bring to the boil, pour over the fish, and
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garnish with sliced lemons.
BLACK SEA-BASS A LA POULETTE
Prepare a Poulette Sauce and pour over a black sea bass boiled according
to directions previously given.
COLD BASS WITH TARTAR SAUCE
Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff Mayonnaise and spread over
the fish. Serve with a border of sliced cucumbers.
BROILED BASS
Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.
BROILED BLACK BASS
Clean and split the fish, remove the bone, rub with melted butter
or oil, and broil carefully. Pour over a little melted butter,
and garnish with lemon and parsley.
BASS STEWED WITH TOMATOES
Clean the fish, remove the bones and cut
into square pieces. Fry two sliced onions in olive-oil. Lay the
fish upon it, season with salt and pepper and pour over a can of
tomatoes which have been rubbed through a sieve. Season with salt
and pepper, cover closely, and cook for an hour. Serve in the same
dish.
FRIED BASS WITH BACON
Clean and cut up the fish, season with pepper and salt, roll in
flour, and fry in hot lard. Serve with rashers of bacon fried
separately. Garnish with parsley and lemon.
FRIED BLACK BASS
Scale, clean, and cut up the fish, season with salt and pepper,
dredge with flour, and fry in deep fat.
BREADED FILLET OF BASS
Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
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