Paupiettes of Bass

Ingredients

• four fillets of bass
• one-half glass of white wine
• one-half cup of stock

Method

1. 1

   Cut bass fillets, spread with fish dumpling preparation, roll, and place in a buttered pan.

2. 2

   Season, add wine and stock, cover, and bake for 15 minutes.

3. 3

   Reduce broth and pour over fish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 61. The excerpt below is the record exactly as published.

Paupiettes of bass Mutton chops, Milanaise Peas, farmer style Homemade apple pudding Coffee Broiled shad roe with bacon. Season four shad roes with salt and pepper, lay in oil, and broil. When done place on platter and cover with maitre d'hotel sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish with quartered lemon and parsley. Puree Celestine. Same as puree of potatoes. Puree of potatoes. Peel four well-washed white potatoes, and cut in pieces. Put in a vessel with one quart of stock and two cut-up stalks of leeks, and boil until done. Then strain through a fine sieve, put back in vessel, season with salt and pepper, add two ounces of butter, and stir well until the butter is melted. Paupiettes of bass. Cut four fillets of bass about one-quarter of an inch thick, two* inches wide and six inches long. Lay them flat on the table and spread with a thin layer of fish dumpling preparation. Roll them up and place standing in a buttered saute pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of stock

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