Aiguillettes of Bass, Massena

Ingredients

• four fillets of bass
• one-half glass of white wine
• one-half glass of stock, bouillon, fish broth or water
• one and one-half ounces of butter
• one spoonful of flour
• one spoonful of meat extract
• one-half spoonful of Worcestershire sauce
• one dozen clams
• half of the tail of a lobster
• six heads of mushrooms

Method

1. 1

   Put four fillets of bass in a buttered pan, season with salt and pepper; add one-half glass of white wine and one-half glass of stock, cover with buttered paper, and bake.

2. 2

   For the sauce, heat one and one-half ounces of butter, add one spoonful of flour and allow to become brown, then add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoonful of Worcestershire sauce.

3. 3

   Boil for ten minutes, then add one-half teaspoonful of essence of anchovies, and strain through cheese cloth.

4. 4

   Boil one dozen clams and cut in two; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two.

5. 5

   Put all of this in the strained sauce, and season well.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 55. The excerpt below is the record exactly as published.

Aiguillettes of bass, Massena Vol au vent Toulouse Roast capon, giblet sauce Stewed asparagus Chateau potatoes Endives salad Parfait Napolitain Assorted cakes Coffee Puree of salad. (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add butter and a little cream. Aiguillettes of bass, Massena. Put four fillets of bass in a buttered pan, season with salt and pepper ; add one-half glass of white wine and one-half glass of stock, bouillon, fish broth or water, cover with buttered paper, and put in oven to bake. When done place the aiguillettes on a platter and cover with the following sauce : Heat one and one-half ounces of butter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoon- ful of Worcestershire sauce. Boil for ten minutes, then add one-half tea- spoonful of essence of anchovies, and strain through cheese cloth. Boil one dozen clams and cut in two ; cut half of the tail of a lobster in small squares, and six heads of mushrooms

Cook this with the app: pantry check, scaling, and the assistant.