(1099). Sea Bass A La Villeroi (Bass De Mer A La Villeroi)

Remove the fillets, bones, and skin from a sea bass; pare the fillets into half-heart shapes and season each piece with salt and pepper; saute these in butter with lemon juice, and take them out singly to place on a baking sheet; set a light weight on top; when cold pare them exactly alike and cover over with a well reduced allemande sauce (No. 407) and a little jelly, into which has been added finely chopped mushrooms and parsley; let get very cold, then bread-crumb them by rolling them first in bread-crumbs, afterward in beaten eggs, and once more in the bread-crumbs; smooth the surfaces with the blade of a knife, and lay them at the bottom of a wire basket; plunge it in very hot frying fat, taking them out when a fine color; dress on napkins and serve with fried parsley as a garnishing.

(1100). Sea Bass With Almond Butter (Bass De Mer Au Beurre D'Amandes)

Remove the fillets from the fish; season them with salt and pepper, saturate with oil, and broil over a slow fire without browing; dress and surround the fillets with potato balls three-quarters of an inch in diameter, first boiled, then sauted in butter. Cover the surface of the fish with slightly melted almond butter (No. 568), and besprinkle the potatoes with finely chopped parsley.

(1098). Red Bass Water Fish (Bass Rouge. "Water Fish")

Cut into short Julienue some carrots, leeks, parsley root and celery root; slice or cut some onions into squares, and put all into a saucepan to moisten with fish broth (No. 195); boil and reduce to a glaze; moisten again with water, add salt and the fish whole, cooking it in this court bouillon. Drain, reduce the stock, thickening it with a little veloute sauce (No 415), the juice of a lemon, and butter; mix in with it blanched parsley leaves. Dress the fish on a folded napkin, surround with sprigs of parsley and serve the sauce separate.