Striped Bass à la Bercy

Ingredients

• Put as many pieces of striped bass as required
• one-half a pint of strong fish stock
• a little flour
• a little butter
• a teaspoonful of finely chopped shallot onions
• some chopped parsley
• the juice of one-half a lemon
• Serve small, round, boiled potatoes with it.

Method

1. 1

   Place the bass in a buttered saucepan, cover with fish stock, season, and cook until done.

2. 2

   Keep warm.

3. 3

   Thicken the stock with flour and butter, then add butter, shallots, parsley, and lemon juice.

4. 4

   Pour over the fish before serving.

Nutrition per serving

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.

STRIPED BASS A LA BERCY &$ Put as many pieces of striped bass as required, free from bones, into a flat buttered saucepan. Cover these pieces of bass with one-half a pint of strong fish stock. Season with salt and pepper. Cook the fish until done, and then dish up on a platter, and keep warm. Thicken the stock, which should be boiled down to a gill, with a little flour and butter, and then stir into it slowly about four ounces of butter. Add a teaspoonful of finely chopped shallot onions, previously fried in butter, and some chopped parsley. Then add the juice of one-half a lemon, and pour over the fish. Serve small, round, boiled potatoes with it.

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