Sea Bass Maitre d'Hotel
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 18. The excerpt below is the record exactly as published.
SEA BASS MAITRE D'HOTEL ^ Split a sea bass in two. Season. Dip in olive-oil, and broil. To two ounces of butter add a little salt, pepper, the juice of one-half a lemon, and some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.