Fillet of Bass, Menton

Ingredients

• four fillets of bass
• some fish dumpling mixture
• some salt
• one-half glass of white wine
• buttered paper

Method

1. 1

   Cut four fillets of bass; and prepare some fish dumpling mixture.

2. 2

   Spread some of the mixture over the fillets, and fold in half, place in buttered saute pan, add a little salt and one-half glass of white wine, cover with buttered paper, and place in oven for fifteen minutes.

3. 3

   Dish up on a platter and cover with white wine sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 58. The excerpt below is the record exactly as published.

some salt and a glass of milk, and bring to a boil, then set on side of stove for ten minutes. Then remove the fillets to a platter. Mix in a cup one spoonful of flour and one spoonful of butter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes. Then add one cup of cream and two ounces of sweet butter, whip well until melted, season with salt and pepper, and strain over the fish. Sponge cake. One-half pound of sugar, six yolks of egg and six whole eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks and sugar over a slow fire until blood warm. Then remove and continue beating until cold and very light and spongy. Then add the flour and vanilla, or other flavoring, and mix lightly. Put into paper-lined moulds or pan, and bake in medium hot oven. Serve with powdered sugar dusted on top, or frosted. Caroline cake. (Chocolate or coffee). Make a dough as for cream puffs, and dress on a pan in drops about quarter the size as for regular cream puffs. Bake in a moderate oven ; when done make a hole in the bottom of each with a pointed stick, and fill with pastry cream, or sweetened whipped cream. Place on a wire grill about one-quarter inch apart, and glace with chocolate or coffee icing. Let the icing dry, and serve in paper cases. THE HOTEL ST. FRANCIS COOK BOOK 77 MARCH 17 BREAKFAST LUNCHEON Fresh strawberries with cream Eggs Princesse Boiled eggs Chicken saute, Hongroise Dry toast Mashed potatoes Chocolate with whipped cream Lettuce salad Brie cheese and crackers Coffee DINNER Little Neck clams Consomme Camino Fillet of bass, Menton Roast leg of lamb String beans Chateau potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Eggs Princesse. Put some puree of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Perigueux. Chicken saute, Hongroise. Joint a chicken and put in a saute pan with two ounces of butter, season with salt and a little paprika, simmer for five minutes ; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macedoine of vegetables. Macedoine of vegetables. Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired. Consomme Camino. Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consomme. Serve grated cheese separate. Fillet of bass, Menton. Cut four fillets of bass ; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in buttered saute pan, add a little salt and one-half glass of white wine, cover with buttered paper

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