(1108). Striped Bass A La Rouennaise (Bass Raye A La Rouennaise)

Dress the fish and put it into a fish kettle, moistening with a mirepoix (No. 419), and white wine, adding to it a few branches of parsley; when the fish is done, drain the stock, and reduce it; mingle it with a Normande sauce (No. 509), finished with lobster butter (No. 580). Dish up the fish and garnish around with blanched oysters, mushroom heads, and pike quenelles (No. 90), molded with a teaspoon (No. 155), the whole arranged in clusters. Cover over with half of the sauce, and serve the remainder in a sauce-boat. Besides these garnishings an outside row of trussed crawfish should be added.

(1109). Striped Bass A La Whitney (Bass Raye A La Whitney)

Remove the fillets from a striped bass; lift off the skin and pare them half heart-shaped; lay them in a buttered sautoir, season with salt, red pepper, and finely chopped shallots; moisten exactly to their height with a court bouillon and white wine (No. 39); cover with buttered paper, then set it on the fire to cook slowly for twenty-five minutes; drain the liquid from the fish, and reduce it with as much veloute sauce (No. 415) to the consistency of a light sauce, thickening with raw egg-yolks and cream, incorporating also into it a piece of fresh butter. Pare the fillets, dress them crown shaped and garnish the center with lobster escalops, minced truffles and mushrooms. Cover the whole with two-thirds of the sauce, sending the rest to the table in a separate sauce-boat.

(1110). Striped Bass Boiled With Hollandaise Modern Sauce (Bass Raye Bouilli, Sauce Hollandaise Moderne)

Wash and clean well a six pound bass, tie down the head and put it into a fish-boiler with plenty of salt and a large bunch of parsley garnished with a clove of garlic; cover it entirely with cold water containing a little vinegar. Set the kettle on a brisk fire, boil the liquid, skimming off the scum at the first boil, then place it on one side of the range to keep bubbling while covered for three-quarters of an hour; drain and dress it on a folded napkin, garnishing one side with boiled potato balls and the other with small potato croquettes (No. 2782), shaped either as balls or olives, and at the ends lay very green sprigs of parsley. Accompany this with a sauce-boat of modern hollandaise sauce (No. 501).

(1111). Striped Bass, Shrimp Sauce With Fried Scallops (Bass Raye Sauce Crevette Aux Petoncles Frits)

Lift the fillets from a three pound bass, pare them neatly, removing the skin, and lay them on a buttered dish, seasoning with salt and pepper; moisten with white wine and court bouillon. ( No. 39), and let cook in a slow oven without attaining a color, then dress on a hot dish. Roll some scallops in flour, fry them in very hot fat without browning, drain and put them into a frying pan containing a piece of butter; color slightly, besprinkle with salt and chopped parsley. Cover the fish, with a shrimp sauce (No. 540), lay the scallops around and send some of the sauce to the table in a separate sauce-boat.