Cold Striped Bass a la Ericsson Hammond

Ingredients

• one weight about six pounds
• the other four pounds
• a half cup of fish broth
• some butter
• some sherry wine if such is at hand
• one cup of cream
• two tablespoonfuls of dissolved Cox’s gelatine
• two tablespoonfuls of very fine-chopped parsley

Method

1. 1

   Prepare the striped bass by scaling, gutting, and removing bones.

2. 2

   Fill with fillets from the smaller bass, season, and cook with broth.

3. 3

   Once cooled, glaze with brown glaze and aspic, decorate with truffles and lobster.

4. 4

   Serve as a cold fish entree with Aurorian sauce.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 78. The excerpt below is the record exactly as published.

Cold Striped Bass a la Ericsson Hammond Bar raye froid & la Ericsson Hammond For the service of ten secure two nice fresh striped bass, one weight about six pounds and the other four pounds; scale them, open the large one on side, remove the intestines and the large main bone, also all other small bones that can be found. Wash it well, dry it on a napkin and put it on a baking sheet. Take the fillets from the other striped bass; put it underneath the stomach part of the bass and fill in where necessary; shape it in a perfect shape of a fish, leaving room for the filling in the center; sprinkle it with pepper and salt; put some butter in the fish and also some sherry wine if such is at hand. Put a half cup of fish broth in the roasting pan and with a tight cover cook in the oven for about thirty min¬ utes, according to the size of the fish and heat of the oven. When cooked take it out, basting it with the broth from the pan until the fish commences to get cold; when cold glaze it with brown glaze all around on the skin, then with brown aspic. Fill the tail with chopped truffles of the fins and make a ring of it around the neck of the fish; glaze with aspic on top of the decoration and make an eye from lemon and truffle. Fill the fish with lobster and decorate; to one cup of cream add two tablespoonfuls of dissolved Cox’s gelatine and two tablespoonfuls of very fine-chopped parsley

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