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Bass Quenelles with Hollandaise Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a fish entree for luncheon.
Presented as published in 1918. 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
24Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories24 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol20 mg
Sodium17 mg
Potassium64 mg
Calcium3.8 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus50 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.3 mcg
Water20 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 94. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.