(1101). Striped Or Rock Bass A La Bercy (Bass Raye Ou De Roches A La Bercy)

Prepare two small bass each of two pounds, and when very clean cut the heads into pieces, adding a few large bones from other fish; put all these into a small saucepan and moisten to their height with a good fish court bouillon, prepared with white wine (No. 39); season, let the liquid boil for a quarter of an hour so as to extract all the essence from the bones, then strain and skim off the fat. Have a small oval baking-tin with raised edges, just large enough to hold the fillets of fish; sprinkle over with chopped up onions, shallots, and mushroom parings; lay the fillets of fish on top and moisten to its heighth with some of the above court bouillon; after the liquid has come to a boil, set the pan into a moderate oven so that the fish cooks for fifteen minutes, then drain and dress the fillets on a medium sized dish covering it with a smaller one to keep it hot.

Fig. 285.

Strain the broth, free it from fat, and pour into it two spoonfuls of good white wine, then let it reduce to the consistency of a half-glaze; take it off, stir in a piece of butter, finishing with lemon juice; pour this sauce over the fish. Glaze this sauce immediately with an iron or gas salamander for two minutes, or if there be neither, lay the dish on a thick baking sheet and set it in a brisk oven, being careful not to disturb the sauce. The delicacy of this preparation depends entirely upon the excellence of the court bouillon.

(1102). Striped Bass A La Conti (Bass Raye A La Conti)

Lift the fillets of bass; suppress the skin and trim them into half inch thick slices, paring them into half-hearts, two inches by two and a half; season. Cut also from the fish small strips three inches long, and three-quarters of an inch wide, sloping the ends down to points; make five or six bias incisions through half their thickness and fill each one with a slice of very green pickled gherkin; lay these strips on the largest end of the fillet, shaping them like a horseshoe, and place the fillets in a buttered sautoir; moisten with a good white wine court-bouillon (No. 39), and cover over with a sheet of strong buttered paper; bring the liquid to a boil and finish cooking in a slow oven for ten to fifteen minutes. Dress and garnish with three-quarters of an inch ball-shaped potato croquettes (No. 2782), strain the broth and reduce it to the consistency of a glaze, finishing the sauce with a good sized piece of butter, stirring it in with a wire whisk, also the juice of a lemon and chopped parsley.

(1103). Striped Bass A La Laguipierre (Bass Raye A La Lagmpierre)

Liftoff the fillets from several bass, three-quarters of a pound each; suppress the skin and beat them down with the handle of a knife, fold them in two in the center, and trim them half heart-shaped, then lay them in a buttered sautoir and moisten with a good court bouillon (No. 38).

Prepare small pike quenelles (No. 90), some oysters or mussels and mushrooms; have a veloute' sauce (No. 415), reduced with some of the court bouillon and thickened with egg-yolks and cream; strain through a sieve and keep half of it aside; to the other half add the quenelles, mushrooms and oysters. Dress the well-drained fish crown-shaped, till the center with the stew, and cover the fish with half of the remaining sauce, sending the other half to the table in a sauce-boat. Do not garnish the fish with potatoes, when the sauce is poured over it, serve them separately.