The Swedish, French, American cook book

Take a striped bass from three to six pounds (according to the number of people to be served); split on the side; wash and bone well; fill with the shrimp mousse; turn fish over in the pan; sprinkle with pepper and salt; put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes (according to size of the fish); take out; glaze with a brown glaze; make an eye of lemon and truffle. Place on a warm platter, garnish with cooked, unpeeled shrimps all around, and parsley. Serve with meuniere sauce for dinner. Stuffing. One and a half pounds cooked shrimps well ground; add to one cup shrimp mousse made out of raw shrimps three spoons of sherry, pepper and salt to taste, half cup of cream. Mix all well together. Stuffed Baked Striped Bass a la Alexandra Bar raye, farci et cuit au four, a la Alexandra Scale and wash a striped bass well; cut on the side from head to tail; open; remove the bones; stuff with bread stuffing; turn fish over in a buttered pan, leaving the uncut side up; rub some egg over the fish; sprinkle with bread crumbs well, put some pieces of butter on top, and bake in the oven for about twenty-five to thirtyfive minutes (according to size of the fish). When done, remove fish carefully from pan to a platter; garnish with parsley and slices of tomato with a piece of lemon on top. Serve with tomato sauce made from the pan the fish is cooked in. Serve for dinner. Bread Stuffing. Two cups of bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice, add the egg, the onion juice, pepper and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.] Bass Coquilles ( Coquilles de Bar ) a la Russe Cut pieces of the bass about three and a half inches around; put in shells with butter, sherry, pepper, salt; put in a roasting pan with a little water, cook from six to eight minutes — well covered. In the meantime make a very thick bearnaise sauce highly flavored with lemon; cover with the bearnaise sauce; put a cross of strips of truffles on each; arrange on a paper doily. Garnish with parsley and lemon. Serve as a fish entree for luncheon or dinner. Stuffed Bass with Mousse of Lobster a la Ericsson Hammond Bar farci de Mousse de Homard a la Ericsson Hammond Take a striped bass from three to six pounds, according to the number of people to be served; split on the side; bone and wash well; fill with mousse of lobster; turn fish over in pan; sprinkle with pepper and salt; put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes (according to the size of the fish); take out; glaze with a brown glaze; make an eye of lemon and truffle; garnish with lobster claws all around, lemon and parsley. Serve with a hollandaise sauce, for dinner. Mousse of Lobster. One cup cooked ground lobster, one cup bread crumbs, three tablespoons cream sauce, half cup milk, three tablespoons sherry, one egg, pepper and salt. Mix all the ingredients together — the lobster that has been ground very fine with the bread that has been soaked in the milk; color with a red and orange coloring. Striped Bass with Mushrooms in Ramequin Cups Bar raye aux Champignons, en Pot a Ramequin