Planked Striped Bass

Ingredients

• Split the bass
• season with salt
• pepper
• a little melted butter
• some potato prepared as for potato croquettes
• quarter lemons
• parsley in branches

Method

1. 1

   Split the bass, remove the bones, place on buttered plank, season with salt, pepper, and melted butter.

2. 2

   Bake until nearly done.

3. 3

   Decorate with potato prepared as for croquettes, put back in oven and bake until nice and brown.

4. 4

   Pour maitre d'hotel sauce on top, garnish with quartered lemons and parsley.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 264. The excerpt below is the record exactly as published.

quartered lemon, and sauce Tartar separate, or any kind of cold sauce. Rheinbraten. Cut sirloin steaks one-half inch thick. Season with salt and paprika on both sides, and fry in hot butter. Dish up on platter with paprika sauce, and garnish with paprika potatoes. Paprika sauce. Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt. Boil for ten minutes and strain. Paprika potatoes. Slice fresh-boiled potatoes and put in sauce pan. Cover with paprika sauce, salt, and boil for a few minutes. THE HOTEL ST. FRANCIS COOK BOOK 355 NOVEMBER 27 BREAKFAST DINNER Assorted fruits Clear green turtle, au Xeres Boiled eggs Toke Point oysters, mignonette Rolls Salted almonds. Celery Coffee Radishes. Ripe olives Planked striped bass Sweetbread patties, cream sauce Roast stuffed turkey, with chestnuts Cranberry sauce LUNCHEON Sweet potatoes, Southern style Cold assorted meats Succotash Potato salad Hearts of lettuce, egg dressing Coffee Plum pudding, hard and brandy sauces Mince pie Fancy ice cream Assorted cakes Roquefort cheese and crackers Assorted fruits Coffee Mignonette sauce. Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine. Mix with foul finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar. Serve in a green pepper, or a small glass, in center of plate surrounded with oysters or clams. Planked striped bass. Split the bass, remove the bones, place on buttered plank, season with salt, pepper and a little melted butter over all. Bake in oven until nearly done. Take out and decorate with a pastry bag and a star mould, with some potato prepared as for potato croquettes, forming a border around the fish. Put back in oven and bake until nice and brown. Pour maitre d'hotel sauce on top, garnish with quartered lemons and parsley in branches

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