Bass Baked ft I'Espagnole

Ingredients

• a 4-pound bass
• 1 tablespoonful seasoning salt
• 2 onions cut into slices
• the juice of 1 lemon
• 3 or 4 thin slices of larding pork
• 1 ounce butter
• 3 small tomatoes
• 2 ounces butter
• 2 tablespoonfuls fine-chopped green pepper
• 1 tablespoonful flour
• 1½ cupful boiling water
• ½ cupful mushroom liquor
• 1 teaspoonful beef extract
• the yolks of 2 eggs
• ½ tablespoonful butter

Method

1. 1

   Clean and season the bass, marinate with lemon juice for 1 hour.

2. 2

   Layer pork and onions in a baking pan, place the fish on top, add butter, tomatoes, and green pepper.

3. 3

   Bake for 30-40 minutes.

4. 4

   Prepare gravy with flour, water, mushroom liquor, and beef extract, then mix in egg yolks and butter before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 153. The excerpt below is the record exactly as published.

Bass baked ft I'Espagnole.-— Obtain a 4-pound bass, clean, and wash it, season with 1 tablespoonful seasoning salt, put on a 230 SBA POOD, Etc. long dish with 2 onions cut into slices, sprinkle over the juice of 1 lemon, cover the fish. Let it lie 1 hour. Then lay 3 or 4 thin slices of larding pork in the bottom of a baking pan, put a few slices of the onion on top of the pork, over this place the fish, put 1 ounce butter inside the fish, 3 small tomatoes with 3 slices of onions on top of it, and pour 2 ounces butter over all ; lastly, sprinkle over 2 tablespoonf uls fine-chopped green pepper, place in a hot oven, and bake from 30 to 40 minutes. Bemove the fish carefully to a hot dish ; free the gravy from the onion and pork ; add 1 tablespoonful flour to the gravy, stir for a few minutes over the fire ; add ly^ cup- ful boiling water and cook 5 minutes ; then strain, add y, cupful mushroom liquor, 1 teaspoonf ul beef extract, a little seasoning salt, cook a few minutes ; mix the yolks of 2 eggs with the juice of y^ lemon, add it gradually to the sauce, add y^ tablespoonful butter in small pieces, and serve. This fish may be served with a tomato sauce or without sauce. Fish €roqnettes. — Cut remnants of cold cooked fish into small pieces ; place a saucepan with 1 ounce butter, 2 tablespoonfuls fine*chopped onion, y^ clove of bruised garlic over the fire ; cook 5 minutes ; add 1 tablespoonful flour, stir, and cook 3 minutes ; then add 1 cupful milk, 1 teaspoonf ul salt, y^ even teaspoonf ul white pep- per, y^ teaspoonful dry mustard, and, if handy, y^ cupful fine- chopped mushrooms ; add the fish meat, stir, and cook 5 minutes ; then add the yolks of 3 eggs and y^ tablespoonful fine-chopped parsley ; put the preparation on a fiat dish and let stand in a cool place. Thirty minutes before serving, form the preparation into cork-shaped croquettes, dip in beaten egg, cover with fresh grated bread crumbs, and fry light brown in hot fat Or the croquettes may be formed into small pyramids and then fried. In serving these dress on a hot dish, stick a small sprig of parsley in the top of each, and serve with oyster, caper, or Tartar sauce. Croquilles de Poisson. — Boil 1 pound of halibut the same as for fish salad (see my book '* Desserts and Salads, recipe 907), break CREAM FISH FORCEMEAT. 381 it into small pieces, and mix with the following sauce : Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add 1 cupful chicken broth, y^ cupful milk, 12 whole pep- pers, a small bouquet, Y, gill mushroom liquor, y, teaspoonf ul nut- meg, 1 even teaspoonf ul salt, cook 5 minutes ; then strain, add Yi gill sweet cream, and the fish ; fill it in table shells, sprinkle over some fresh grated bread crumbs and a little melted butter, bake light brown in the oven, and serve. Cream Fish Forcemeat. — Chop fine ly, pound fish, either of halibut or whitefish, pound it very fine in a mortar, press it through a sieve, then weigh it; there should be 1 pound; season with 1 teaspoonf ul salt, a little nutmeg and red pepper, add grad- ually the whites of 2 eggs and 1 pint of whipped cream, measured before it is whipped, place it for 2 hours on ice. Fish Border.— Butter a border form and fill it with the above cream fish forcemeat, set the form in a pan of hot water, let the water reach one third up the form, oover with buttered paper and bake in medium-hot oven till firm to the touch ; remove, turn the boarder on to a round dish, put a lobster Newburg or a lobster ragout or creamed oysters in center, and serve. Fish Timbales. — Butter some timbale forms, fill them with the cream fish forcemeat, set the timbales in a pan of water, let the water reach one third up the forms, cover with buttered paper, and bake till firm to the touch ; remove, unmold, and serve with fine hollandaise sauce. Fish cream forcemeat is also used to decorate fish fillets ; it may also be colored pink. MEATS. BEEF. Beef, Braised. — Select a piece of beef of 4 pounds from the rump, see that 'one side is covered with fat, remove the bone ; season the meat with 1 tablespoonf ul salt, 1 teaspoonf ul pepper, roll it up and tie it firmly with 3 strings ; saw the bone into small pieces, lay in a saucepan with 2 ounces larding pork, 2 ounces raw bam, 2 onions, 1 carrot, both cut into pieces ; add a bouquet, put the meat on top of this ; add 2 quarts stock or broth. Cover the meat with buttered paper, put on the cover, place the saucepan over the fire. As soon as it boils, draw to side of stove, and let simmer 3 hours ; then take the meat out, lay it in a roasting pan with a little broth ; strain the remaining broth through a clean cloth, remove every particle of fat, return the broth in an uncovered saucepan to the fire, reduce it by boiling to 1 pint. Remove the strings from the meat, pour over the broth, place in a hot oven, and roast 30 minutes (basting frequently), when the broth will have become a half glaze. Lay on a warm dish, add to the gravy in pan 1 cupful boiling water, scrape all the brown part loose from the bottom and side of pan, and mix it with the gravy. Melt 1 tablespoonful butter

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