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
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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
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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.