Striped Bass à la Saragossa

Ingredients

• a bass from 5 to 6 pounds
• 1 tablespoonful seasoning salt
• 2 ounces of butter
• 1/2 cupful fine-chopped onions
• 1 quart white broth

Method

1. 1

   Season bass, prepare broth with onions, carrots, mushrooms, and wine.

2. 2

   Simmer bass in broth until done.

3. 3

   Prepare sauce with butter, flour, and egg yolks.

4. 4

   Serve with fish garnished.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 153. The excerpt below is the record exactly as published.

Striped Bass k la Saragossa.~Clean and wash a bass, from 5 to 6 pounds, season with 1 tablespoonful seasoning salt; place a saucepan with 2 ounces of butter over the fire ; add Yi cupful fine- chopped onions, the same of chopped carrots, cook and stir 5 min- utes ; then add Ys cupful chopped mushrooms, Yt cupful mushroom liquor, a large bouquet, 1 quart white broth

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