Bass Cutlets a la Lydie Mathilde

Ingredients

• one cup of the fish that has been well shredded
• three tablespoons very heavy (hot) cream sauce
• one teaspoon onion juice
• a few drops of Worcestershire sauce
• pepper
• salt

Method

1. 1

   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.

2. 2

   Arrange on a paper doily or napkin.

3. 3

   If half dozen, serve three — one resting on top of the other — and three the opposite way.

4. 4

   Put a paper frill in each chop and garnish all around with tomatoes, lemon, and parsley.

5. 5

   Serve with a rich tomato sauce for luncheon or supper.

Nutrition per serving

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

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