pescatariannut-freeegg-freesoy-free
Fillet of Bass, 1905
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 259. The excerpt below is the record exactly as published.
Fillet of bass, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glace, Chantilly Coffee Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done. Consomme Cialdini. Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls. Larded sirloin of beef. Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner. Richelieu. A garnish for beef and other meats. Is prepared in various styles. Here are four good ones. Stuffed tomatoes with rice Creole , Stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau. Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau. Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives. Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise and potatoes chateau. Fillet of bass, 1905. I originated this style in 1905, hence the name. Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a buttered shirred egg dish ; salt, pepper, and place three nice heads of fresh mushrooms saute in butter, on top of the fish. Put a soupspoonful of maitre d'hotel butter on top of the mush- rooms, cover with a glass globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce
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