Filet De Bass A La Coquelin - Fillets Of Bass, Coquelin Style

Cook 1 dozen crayfish with white wine, mirepoix, etc. When done, strain the liquor and retain for further use; pick the tails from the shells and put both aside.

Take off the fillets of 3 small bass, trim and fold them and affix to each at the pointed end a well cleaned crayfish chest; then put the fillets into a buttered saute pan.

Cut into small dice I onion, 1 small carrot and a little raw ham, add a few pepper corns, 2 bay leaves and a pinch of thyme; smother all this in butter, and then add the pounded crayfish shells; moisten with a glass of white wine and the liquor in which the crayfish were cooked, also a little fish stock; let simmer for 10 minutes, then add I pint of tomato sauce; reduce to good consistency, then strain through a sieve and afterward through an etamine cloth with the aid of two wooden spoons.

Put the sauce into a pan, season to taste, and finish with 2 ounces of sweet butter.

Fifteen minutes before serving the fish, moisten it with fish stock and a little white wine; put on the fire to cook. When done, dress a border of Duchesse potatoes on the dish; put the fillets in the center, the crayfish chest uppermost; put on each fillet one crayfish tail, previously heated; pour over the sauce and serve.

Filet De Bass Raye A La Maude Adams - Fillets Of Striped Bass, Maude Adams Fashion

Follow directions as given for Rolled Fillets of Sole, Conde Style.

Cut some ripe tomatoes in halves, season with salt and pepper, lay on each half tomato a small lump of butter, and bake in the oven.

Lay on each half tomato a fillet of bass, cover with Mornay sauce and bake of a nice color in a quick oven.

Filet De Bass Raye En Cocotte A La George Sand - Fil-let Of Striped Bass In Cocotte, George Sand Style

Remove the fillets from a striped bass, skin and trim them nicely, season with pepper and salt, roll up into the shape of a barrel and put into buttered cocottes (same as used for eggs). Put over each fillet I shrimp, cover with Mornay sauce, sprinkle with chopped hard-boiled egg yolks and Parmesan cheese, and bake in a slow oven for 15 minutes.

Filet de Bass Raye a la Malayenne - Fillet of Striped Bass, Malay Style. Lift the fillets of the bass and remove the skin; fold in two, trim nicely, and cook with a little fish stock; dish up on a bed of rice, and serve with Malay sauce.

Bass Rayee Grillee - Broiled Striped Bass. Same as for Sea Bass.

Bass Rayee Bouillie - Boiled Striped Bass. Same as for Sea Bass.

Alguillettes De Bass De Mer A La Orly - Alguillettes Of Sea Bass, Orly Style

Cut from a Sea bass long narrow fillets, rather small, so that two can be given per head; flatten them lightly, season with salt and pepper; dip in milk first, then in flour.

Pierce both ends of the fillets with a skewer and put 2 fillets on each skewer, and fry in hot lard. Dress on a napkin, garnish with fried parsley and serve tomato sauce separate.