Stuffed Baked Striped Bass a la Alexandra
From The Swedish, French, American cook book, 1918
Serves 2
Serve with tomato sauce made from the pan the fish is cooked in.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 95. The excerpt below is the record exactly as published.
Stuffed Baked Striped Bass a la Alexandra Bar raye, farci et cuit au four, a la Alexandra Scale and wash a striped bass well; cut on the side from head to tail; open; remove the bones; stuff with bread stuffing; turn fish over in a buttered pan, leaving the uncut side up; rub some egg over the fish; sprinkle with bread crumbs well, put some pieces of butter on top, and bake in the oven for about twenty-five to thirty- five minutes (according to size of the fish). When done, remove fish carefully from pan to a platter; garnish with parsley and slices of tomato with a piece of lemon on top. Serve with tomato sauce made from the pan the fish is cooked in. Serve for dinner. Bread Stuffing. Two cups of bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg
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