Striped Bass, Buena Vista

Ingredients

• one cup of olive oil
• two sliced onions
• two sliced green peppers
• four cloves of chopped garlic
• one pint of claret
• one dozen sliced fresh mushrooms
• six peeled and sliced tomatoes
• one-half canful of sliced pimentos
• five pounds of striped bass cut in slices two inches thick
• season with salt
• season with pepper
• a little paprika
• Cut eight slices of bread

Method

1. 1

   Fry onions and green peppers in olive oil.

2. 2

   Add garlic, claret, mushrooms, tomatoes, and pimentos.

3. 3

   Bring to a boil, then add striped bass.

4. 4

   Season and simmer for thirty minutes.

5. 5

   Fry bread, rub with garlic, and serve fish on top with sauce and parsley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 142. The excerpt below is the record exactly as published.

Striped bass, Buena Vista Chicken fricassee, a 1'ancienne Asparagus, sauce mousseline Pate de foie gras, a la gelee Lettuce salad Pancakes, Lieb Coffee Salad Bretonne. Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half tea- spoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table. Chicken soup, Bresilienne. One pint of consomme tapioca, one pint of thick consomme brunoise, and the breast of a fowl cut in small squares. Bring to a boil, and serve. Striped bass, Buena Vista. Put in a wide copper fish pan one cup of olive oil, two sliced onions, two sliced green peppers, and then fry. When done add four cloves of chopped garlic and let it set in the hot oil for a second; then add a pint of claret, one dozen sliced fresh mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced pimentos. Bring to a boil, and then add five pounds of striped bass cut in slices two inches thick. Season with salt, pepper, and a little paprika ; cover, and simmer for thirty minutes. Cut eight slices of bread

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