The Swedish, French, American cook book

When striped bass is left over, it can be used for a delicious fish dish for luncheon or dinner by making a rich cream sauce from one large tablespoon butter, one heaping tablespoon flour, and one and a half cups milk. Beat the sauce well; add to that one and a half cups striped bass, cut in small pieces, and half cup cooked mushrooms, cut in julienne style; flavor with sherry; season with pepper and salt. When ready to serve, add four tablespoons rich cream; fill the cups; garnish with parsley on top and on the platter. [This dish can also be baked in the oven by sprinkling some bread crumbs on the top.] Put the ramequin cups (if not silver or glass) in hot water, let cook until golden brown on top. Croustades can be filled with the same filling. Arrange on a platter, garnish with parsley. Serve for lunch or supper. Baskets with Striped Bass a la Fanchonette Corbeilles de Bar raye, a la Fanchonette Make nice puff pastry; roll out very thin; cut with the cutter a piece large enough for the little deep-fluted cake tins that are to be lined. Line moulds with pastry; fill with dried beans, rice, or bread; put on a baking sheet in oven and bake. In the meantime, make little handles by cutting the pastry (that has been rolled very thin) into long strips about half inch in width; twist in corkscrew style; put on a platter in shape of a horseshoe and bake. When the pastry is baked, scoop out the beans; when ready to fill, heat the baskets and handles, then fill. Put the handle of pastry in each; tie a bow of ribbon on to match the table; arrange on a paper doily; serve in the centre fried oyster crabs, shrimps, or lobster. If with lobster or shrimps, garnish with the lobster claws or hot, unpeeled shrimps and parsley. Filling. Put one tablespoon butter in a saucepan on stove; add one tablespoon flour; when well dissolved, add one and a half cups boiling milk. Season with pepper and salt to taste; flavor with sherry; then add one and a half cups of the bass that has been cooked and picked in small pieces. Fish entree for luncheon or supper. Stuffed Striped Bass ( Bar raye farci ) a la Waldorf Fillet the bass; cut circular pieces about four inches round. Put in a baking pan with some butter and sherry; sprinkle with pepper and salt. Cook eight minutes — covered. When done, cover with cream sauce flavored with lemon. Decorate with truffles and tomato glaze. Arrange on a spinach or potato foundation with hollandaise sauce in the centre. Garnish with parsley. Serve for dinner or luncheon. Boned Stuffed Bass ( Bar raye desosse ) a la Sicilienne Wash clean and split a striped bass in halves; remove all the bones; make a mousse of half of the bass; cover the other half with the mousse; color part of the mousse with orange coloring; decorate the fish all around from head to tail, waving the mousse through a fancy tube; then make a shape of the head by dividing it with the mousse; make an eye of lemon and truffles; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each; put butter and sherry in the pan; put in oven and cook — well covered — for about twenty minutes. When done,