Boiled Sea Bass, Hollandaise

Ingredients

• a whole sea bass
• season with salt
• some whole black pepper berries
• one sliced onion
• one carrot
• a bouquet garni

Method

1. 1

   Place sea bass in cold water with seasonings, bring to a boil, then simmer for 15 minutes.

2. 2

   Serve with boiled potatoes, quartered lemons, and parsley.

3. 3

   Serve Hollandaise sauce separately.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 46. The excerpt below is the record exactly as published.

Boiled sea bass, Hollandaise Golden buck Potatoes nature Chicken saute, Salonika Peas au cerfeuil Chiffonnade salad Biscuit glace Assorted cakes Coffee Poached eggs, Monnet Sully. Place a poached egg on a canape of chicken and pour Bearnaise sauce over it. Canape of chicken. Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast. Pannade soup. Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one- quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excel- lent plain soup, and fine for the digestion. Peas au cerfeuil. Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes. Boiled sea bass, Hollandaise. Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot

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