Bass a la Bordelaise

Ingredients

• three-pound sea-bass
• half a glassful of red wine
• half a pinch of salt
• a third of a pinch of pepper
• a finely chopped shallot
• a gill of good Espagnole
• four finely shred mushrooms
• a thin slice of finely chopped garlic

Method

1. 1

   Cut a deep incision in the bass and place it in a baking dish with red wine, salt, and pepper.

2. 2

   Sprinkle with shallot, cover with buttered paper, and cook in a moderate oven for fifteen minutes.

3. 3

   Pour the juice into a saucepan with Espagnole, mushrooms, and garlic, finish cooking, and pour over the fish.

4. 4

   Decorate with crawfish and serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 141. The excerpt below is the record exactly as published.

Bass a la Bordelaise. — Cut a deep incision down the back of a three-pound sea-bass, put it in a baking-dish with half a glassful of red wine, half a pinch of salt, and a third of a pinch of pepper. Besprinkle with a finely chopped shallot, cover with a buttered paper, and cook in a moderate oven for fifteen minutes. Lay the bass on a dish, put the juice in a saucepan with a gill of good Espagnole (No. 151), four finely shred mushrooms, and a thin slice of finely chopped garlic

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