Boiled Striped Bass a la Bregitta

Ingredients

• the fish
• some water
• salt
• bay leaves
• some melted butter
• chopped parsley

Method

1. 1

   Scale and wash the fish, curve it, and tie with string.

2. 2

   Put in a kettle with water, salt, and bay leaves; steam according to size.

3. 3

   When done, lift carefully, place on a platter, pour melted butter over it, and fill the curve with tiny boiled potatoes in butter and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 92. The excerpt below is the record exactly as published.

salt; let cook until well done on one side; then turn [be careful not to burn]; add three spoons sherry in the pan and let shad roe stew for about ten minutes longer; then make a nice glaze from one cup of boullion; thicken with a tablespoon cornstarch; color with kitchen bouquet; flavor with sherry; glaze the roe. Arrange on a platter on a bias, half the roe lower than the other, decorate with a strip of cream sauce all around. Garnish with lemons and parsley. Serve with a rich truffle sauce. Shad Roe ( (Eufs d’ Alose) a la Supreme Fry the shad roe in butter, sherry, pepper, and salt. In the meantime, make a rich supreme sauce. When the shad roe is done cover with supreme sauce and decorate with chopped truffles cross¬ wise. Serve on a platter, bias, with a brown truffle sauce made in the pan that the shad roe was fried in. Garnish with parsley and lemons. If shad roe is glazed this way with a cream sauce flavored with lemon it is then called Shad Roe allemande. Shad Roe ( CEufs d’ Alose) a la Perigord Fry the shad roe in butter, sherry, pepper, and salt until well settled; then cover with a rich Perigord sauce; put in the oven, un¬ covered, and bake until well done — till the sauce on top becomes 64 THE SWEDISH, FRENCH glossy; then take it out; decorate with a strip of cream sauce all around the roe and serve on a silver platter, on a bias, with su¬ preme sauce. Garnish with parsley. Fish entree for luncheon or dinner. Broiled Shad Roe with Shirred Butter CEufs d’Alose grilles au Beurre Select a nice shad roe; wash, and clean well; put in a pan with some butter, pepper, salt, and a little sherry; put into oven; when settled, put it on a broiler and broil for about ten to twelve minutes — until it is golden brown. In the meantime, melt some good butter; put the roe on a platter — on a bias, one little lower than the other, to make it look artistic; pour some melted butter over the roe; sprinkle it with some fine-chopped parsley; and garnish with fried parsley. Serve with tomato cucumber salad as a fish dish for luncheon or dinner. Fried Shad Roe ( CEufs d’Alose frits ) a la Tartare Wash the roe well; put it on a cloth to dry; sprinkle it with pepper and salt; dip in egg, then in bread crumbs, and fry in salad oil; when done, squeeze some lemon juice over it. Arrange on a platter, on a bias, with tartare sauce that is filled in baskets of lemons placed on top of slices of tomatoes all around the shad roe. Garnish with some parsley. Serve for breakfast, luncheon, or dinner. Souffle of Shad Roe ( CEufs d’Alose souffles ) a la Edla Dolgren Butter small individual double moulds; decorate the half of the mould with truffles as a daisy, or any design desired. Fill with mousse of shad roe; double the mould; put in hot water and cook for about eight to twelve minutes — well covered — in a slow oven. Arrange on a paper doily or napkin. Garnish with parsley and lemon and serve with a nice white truffle sauce. Fish entree for luncheon or dinner. Croquettes of Shad Roe a la Ericsson Croquettes d’ CEufs d’Alose & la Ericsson Steam the shad roe by putting it between two pans with some butter, pepper, and salt; when it is well done, crumb the roe up care¬ fully; add one tablespoon sherry, pepper, salt, and three tablespoons rich thick hot cream sauce; take it with a spoon and put it on a platter. When cold form the croquettes in a nice shape, pointed at ends and thicker in centre. Dip in egg and bread crumbs and AMERICAN COOK BOOK fry in hot fat; garnish with lemons and parsley. Serve with a rich supreme sauce, for dinner or luncheon, as a fish entree. STRIPED BASS {Bar raye ) Bass — of which we have different kinds, such as striped bass, sea bass, and black bass — is in season all the year round. By the American people, striped bass is considered the best. It is much used in different ways, for fancy dinners. It is a good fish for boiling, broiling, baking, steaming, and frying and the best for white mousses. Bass varies considerably in size — small and large. A striped bass weighing from four to six pounds is about the best. Stuffed Striped Bass with Lobster a la Hammond Bar raye , farci de Homard, a la Hammond Split the bass and fix in the same way. [See recipe: Stuffed Striped Bass a la Sicilienne.] Grind the meat from a 2-lb cooked lobster through the machine about two or three times; mix it with one and a half cups of the mousse of bass that has been made from part of the bass; flavor with sherry, and color the shade of the lobster. Mount this mousse on top of the half of bass, forming it nicely in shape of a fish; then decorate the fish with the other white mousse of the bass all around, forming a head; make an eye of lemon and truffles and strips of the mousse meeting in the centre and going down to each side, beginning at the head and going toward the tail. This mousse is put on through a fluted tube. Cook in the oven, well covered, with some sherry and butter, in the pan from fifteen to eighteen minutes. When done, place on a platter, garnish with the lobster claws, lemon, and parsley. Serve with a lobster sauce for dinner. Boiled Striped Bass {Bar raye bouilli) a la Bregitta Scale and wash well; curve the fish; put a toothpick in the head and one in the tail and tie with a string to keep it in shape; put it in a large fish kettle with some water, salt, and bay leaves

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