Fillet of Bass, Duglere

Ingredients

• four fillets of bass
• a half of an onion, chopped fine
• a little chopped parsley
• a little tarragon
• a little chervil
• two tomatoes, peeled and chopped
• one-half glass of white wine
• a small piece of butter

Method

1. 1

   On a buttered platter, place bass fillets and season with salt and pepper.

2. 2

   Sprinkle with chopped onion, parsley, tarragon, and chervil.

3. 3

   Spread chopped tomatoes over fish.

4. 4

   Add brown gravy and white wine around the platter.

5. 5

   Place a small piece of butter on each fillet and bake in a moderate oven for about thirty-five minutes.

6. 6

   Serve on the same platter.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 103. The excerpt below is the record exactly as published.

Fillet of bass, Duglere. On a buttered platter put four fillets of bass, and season with salt and pepper. Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil. Peel and chop two tomatoes and spread over the top of the fish. Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired. Put a small piece of butter

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