Bass a la Chambord

Ingredients

• a three-pound bass
• half a glassful of white wine
• half a carrot, and half an onion, both sliced
• a bouquet (No. 254)
• a pinch of salt
• half a pinch of pepper
• half a pint of Chambord garnishing
• half a pint of Espagnole

Method

1. 1

   Lift the middle skin from the bass, lard it, and place in a buttered baking pan with white wine, carrot, onion, and bouquet.

2. 2

   Season and cover with buttered paper.

3. 3

   Cook in the oven for thirty minutes, basting frequently.

4. 4

   Strain the gravy into a saucepan with Chambord and Espagnole, reduce for five minutes, and serve decorated with garnishing and crawfish.

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 Chambord.— Lift the middle skin from the back of a three-pound bass, leaving the head and tail covered; lard the fish nicely with a very small larding needle, and then lay it on a buttered, deep bak- ing-pan, adding to it half a glassful of white wine, and half a carrot, and half an onion, both sliced, also a bouquet (No. 254). Season with a pinch of salt and half a pinch of pepper, then cover with a buttered paper; cook it in the oven for thirty minutes, being very careful to baste it frequently, then lift out the fish and lay it on a dish. Strain the gravy into a saucepan, with half a pint of Chambord garnishing (No. 212), moistened with half a pint of Espagnole

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