(1095). Black Bass A La Narragansett (Bass Noir A La Narragansett)

Cut the bass through its entire length in two; suppress the fillet skin and remove the back bone; divide each fillet in two lengthwise pieces, then into slices, half an inch thick; have twelve of these paring them all into half-hearts; range them in a well buttered sautoir, one beside the other, moistening to their height with a mirepoix stock (No. 419). Cover over with a sheet of buttered paper, and set this into a slow oven to cook, then transfer the fillets on a dish, and strain the broth over the fillets; when cold remove them entirely from what now should be a jelly; reduce some veloute sauce (No. 415) with this jelly and mushroom essence (No. 392); when reduced quite thick, add chopped mushrooms and fine herbs and set it aside to get partially cold; cover the entire fillets with this, leave them until perfectly cold, then pare nicely and clip in beaten eggs, roll in bread-crumbs and fry to a fine color in clarified butter; dress crown shaped on a folded napkin with fried parsley in the center and quartered lemon around.

Serve a separate sauce-boat of the following sauce: Chop up one shallot, fry it in butter, add to it twelve small finely minced clams without any liquor, and moisten with a pint of unsalted bechamel (No. 409). Season to taste; when ready to serve thicken with egg-yolks and cream, incorporating a good sized piece of fresh butter, lemon juice and chopped parsley.

(1096). Black Bass Aiguillettes With Oyster Crabs (Aiguillettes De Bass Noir Aux Crabes D'Huitres)

, Pare twelve fillets of black bass free of skin, shaping into aiguillettes; season with salt and pepper, then put them into a sautoir, and moisten with fish stock (No. 195) and the oyster crab broth; cook in a slow oven, basting them frequently while they are cooking, then drain off the liquid and reduce it with the same quantity of veloute sauce (No. 415). Just when prepared to serve, incorporate into it a good sized piece of butter, then strain through a tammy. Put the oyster crabs into a sautoir with a little white wine, set it on the fire, and at the first boil drain them well. Dress the fish in two straight rows on a long dish; set the oyster crabs between these two rows, and cover the whole with half of the sauce, serving the other half separately.

(1097). Black Bass With Sweet Peppers (Bass Noir Aux Poivrons Doux)

Split the bass lengthwise on the belly side to the back, but do not separate the pieces; take out the backbone; season with salt, baste with a little oil, besprinkle with fresh bread-crumbs, and broil over a slow fire, turning it once only; when done dress on a hot dish. Garnish around with sweet peppers fried in oil with a little crushed and chopped garlic, salt, black and prepared red pepper (No. 168), tine herbs and lemon juice.