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Bass, Dijonaise
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
41Calories
5 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein5.3 g
Carbohydrates2.5 g
Fiber0.8 g
Sugars0.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol17 mg
Sodium1835 mg
Potassium143 mg
Calcium35 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus62 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A9.1 mcg
Vitamin E0 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.2 mcg
Choline1 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 53. The excerpt below is the record exactly as published.
Bass, Dijonaise Roast chicken Fonds d'artichauts, Feypell Julienne potatoes Sliced tomatoes, French dressing Vanilla ice cream Cakes Coffee Bass, Dijonaise. Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes. Add some chopped chives
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