Bass, with White Wine

Ingredients

• a three-pound, well-cleaned bass
• half a pinch of salt
• a third of a pinch of pepper
• half a glassful of white wine
• three tablespoonfuls of mushroom liquor
• half a pint of good Allemande
• a tablespoonful of butter
• six heart-shaped croutons

Method

1. 1

   Lay the bass in a buttered baking dish, season with salt and pepper, moisten with white wine and mushroom liquor.

2. 2

   Cover with buttered paper and cook in a moderate oven for fifteen minutes.

3. 3

   Place the fish on a dish, put the juice in a saucepan with Allemande, thicken with butter, and pour over the bass.

4. 4

   Serve with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 141. The excerpt below is the record exactly as published.

Bass, with White Wine. — Lay a three-pound, well-cleaned bass on a well-buttered baking-dish; season with half a pinch of salt and a third of a pinch of pepper; moisten with half a glassful of white wine and three tablespoonfuls of mushroom liquor. Cover with a heavy piece of buttered paper, and cook in a moderate oven for fifteen minutes, then lay the fish on a dish; put the juice in a saucepa/i, with half a pint of good Allemande (No. 210), thicken well with a tablespoonful of butter till well dissolved, and throw it over the bass, serving with, six heart-shaped croutons

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