Bass Coquilles a la Russe

Ingredients

• the bass
• butter
• sherry
• pepper
• salt
• bearnaise sauce
• truffles

Method

1. 1

   Cut pieces of the bass about three and a half inches around; put in shells with butter, sherry, pepper, salt; put in a roasting pan with a little water, cook from six to eight minutes — well covered.

2. 2

   In the meantime make a very thick bearnaise sauce highly flavored with lemon; cover with the bearnaise sauce; put a cross of strips of truffles on each; arrange on a paper doily.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 93. The excerpt below is the record exactly as published.

salt, and bay leaves; steam — time according to the size of the fish. [For a 6-lb. fish let it simmer slowly for about twenty-five minutes.] When done, lift carefully from the pot; put it on a platter; pour some melted butter over the bass and fill in the curve of the fish with tiny boiled marbles of potatoes that have been put in some butter and sprinkled with chopped parsley. Garnish the fish with lemons around and THE SWEDISH, FRENCH, AMERICAN COOK BOOK 65 some parsley at its mouth. Serve for dinner with an egg sauce a la Bregitta. Steamed Striped Bass a la Anna Carin Bar raye cuite a la vapeur, a la Anna Carin Scale, wash, and clean the bass well; put it on a buttered pan; sprinkle with pepper and salt; put some sherry in the pan with a little water; cover the pan well and steam in the oven for about twenty to twenty-five minutes (for a 5- or 6-lb. fish). When done, remove carefully from the pan; place it on a fish platter, pour some shirred butter over the fish; sprinkle with parsley, and surround with French fried marbles of potatoes. Garnish with lemon and parsley in the mouth of the fish. Serve with a matelote sauce for dinner. Fried Striped Bass with Tomato Sauce Bar rays frit, Sauce Tomato Wash and clean the bass well; fillet and bone; cut in individual pieces the shape of a diamond; dip in egg and bread crumbs; fry it in very hot fat. Arrange on a paper doily or napkin, one piece resting on top of the other. Garnish with parsley. Serve with tomato sauce. Bass Quenelles with Hollandaise Sauce Quenelles de Bar, Sauce hollandaise Make a mousse from the bass [see recipe: Mousse of Striped Bass]; poach tablespoonful in the fish broth on the stove, the shape and size of a small egg, for about six to eight minutes. When done, put on a drainer; put in the oven for a few seconds; then, when ready to serve, arrange on a platter, cover with a hollandaise sauce. Garnish with parsley. Serve as a fish entree for luncheon. Bass Cutlets ( Cotelettes de Bar) a la Lydie Mathilde Striped Bass that is left over can be made into cutlets as a luncheon or supper dish. To one cup of the fish that has been well shredded add three tablespoons very heavy (hot) cream sauce, one teaspoon onion juice, a few drops -of Worcestershire sauce, pepper and salt. Put on a platter, form in shape of a cutlet; let stand until cold; then dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily or napkin. If half dozen, serve three — one resting on top of the other — and three the opposite way. Put a paper frill in each chop and garnish all around with tomatoes, lemon, and parsley. Serve with a rich tomato sauce for luncheon or supper. Stuffed Striped Bass with Shrimps a la Zebre Bar raye farci de Crevettes, a la Zebre Scale and wash a striped bass; well open from head to tail on the side of the fish; take bones out; leave fish on a buttered pan. Make a shrimp mousse that is strongly flavored with sherry [see recipe: Mousse of Shrimps]. Stuff the fish; turn it over, on the side that has been cut; then sprinkle with salt. Put some sherry in the pan and cook in the oven, covered, from fifteen to eigh¬ teen minutes. When cooked, glaze with brown glaze; decorate with white cream sauce, zebra style; make an eye of lemon and truffle; garnish with unpeeled shrimps and lemon all around. Serve with a shrimp sauce for dinner. Stuffed Striped Bass with Shrimps a l’Americaine Bar raye farci de Crevettes, a V Americaine Take a striped bass from three to six pounds (according to the number of people to be served); split on the side; wash and bone well; fill with the shrimp mousse; turn fish over in the pan; sprinkle with pepper and salt; put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes (according to size of the fish); take out; glaze with a brown glaze; make an eye of lemon and truffle. Place on a warm platter, garnish with cooked, unpeeled shrimps all around, and parsley. Serve with meuniere sauce for dinner. Stuffing. One and a half pounds cooked shrimps well ground; add to one cup shrimp mousse made out of raw shrimps three spoons of sherry, pepper and salt to taste, half cup of cream. Mix all well together. Stuffed Baked Striped Bass a la Alexandra Bar raye, farci et cuit au four, a la Alexandra Scale and wash a striped bass well; cut on the side from head to tail; open; remove the bones; stuff with bread stuffing; turn fish over in a buttered pan, leaving the uncut side up; rub some egg over the fish; sprinkle with bread crumbs well, put some pieces of butter on top, and bake in the oven for about twenty-five to thirty- five minutes (according to size of the fish). When done, remove fish carefully from pan to a platter; garnish with parsley and slices of tomato with a piece of lemon on top. Serve with tomato sauce made from the pan the fish is cooked in. Serve for dinner. Bread Stuffing. Two cups of bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak 66 THE SWEDISH, FRENCH the bread in the tomato juice, add the egg, the onion juice, pepper and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.] Bass Coquilles ( Coquilles de Bar ) a la Russe Cut pieces of the bass about three and a half inches around; put in shells with butter, sherry, pepper, salt; put in a roasting pan with a little water, cook from six to eight minutes — well covered. In the meantime make a very thick bearnaise sauce highly flavored with lemon; cover with the bearnaise sauce; put a cross of strips of truffles

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