Stuffed Striped Bass a la Waldorf

Ingredients

• Take a striped bass
• some butter
• some sherry
• sprinkle with pepper
• and salt
• cover with cream sauce flavored with lemon
• decorate with truffles
• serve with hollandaise sauce

Method

1. 1

   Fillet the bass, cook covered for eight minutes, then cover with cream sauce and decorate.

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.

sprinkle with pepper and salt; put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes (according to the size of the fish); take out; glaze with a brown glaze; make an eye of lemon and truffle; garnish with lobster claws all around, lemon and parsley. Serve with a hollandaise sauce, for dinner. Mousse of Lobster. One cup cooked ground lobster, one cup bread crumbs, three tablespoons cream sauce, half cup milk, three tablespoons sherry, one egg, pepper and salt. Mix all the ingre¬ dients together — the lobster that has been ground very fine with the bread that has been soaked in the milk; color with a red and orange coloring. Striped Bass with Mushrooms in Ramequin Cups Bar raye aux Champignons, en Pot a Ramequin When striped bass is left over, it can be used for a delicious fish dish for luncheon or dinner by making a rich cream sauce from one large tablespoon butter, one heaping tablespoon flour, and one and a half cups milk. Beat the sauce well; add to that one and a half cups striped bass, cut in small pieces, and half cup cooked mushrooms, cut in julienne style; flavor with sherry; season with pepper and salt. When ready to serve, add four tablespoons rich cream; fill the cups; garnish with parsley on top and on the platter. [This dish can also be baked in the oven by sprinkling some bread crumbs on the top.] Put the ramequin cups (if not silver or glass) in hot water, let cook until golden brown on top. Croustades can AMERICAN COOK BOOK be filled with the same filling. Arrange on a platter, garnish with parsley. Serve for lunch or supper. Baskets with Striped Bass a la Fanchonette Corbeilles de Bar raye, a la Fanchonette Make nice puff pastry; roll out very thin; cut with the cutter a piece large enough for the little deep-fluted cake tins that are to be lined. Line moulds with pastry; fill with dried beans, rice, or bread; put on a baking sheet in oven and bake. In the meantime, make little handles by cutting the pastry (that has been rolled very thin) into long strips about half inch in width; twist in corkscrew style; put on a platter in shape of a horseshoe and bake. When the pastry is baked, scoop out the beans; when ready to fill, heat the baskets and handles, then fill. Put the handle of pastry in each; tie a bow of ribbon on to match the table; arrange on a paper doily; serve in the centre fried oyster crabs, shrimps, or lobster. If with lobster or shrimps, garnish with the lobster claws or hot, unpeeled shrimps and parsley. Filling. Put one tablespoon butter in a saucepan on stove; add one tablespoon flour; when well dissolved, add one and a half cups boiling milk. Season with pepper and salt to taste; flavor with sherry; then add one and a half cups of the bass that has been cooked and picked in small pieces. Fish entree for luncheon or supper. Stuffed Striped Bass ( Bar raye farci ) a la Waldorf Fillet the bass; cut circular pieces about four inches round. Put in a baking pan with some butter and sherry; sprinkle with pepper and salt. Cook eight minutes — covered. When done, cover with cream sauce flavored with lemon. Decorate with truffles and tomato glaze. Arrange on a spinach or potato foundation with hollandaise sauce in the centre. Garnish with parsley. Serve for dinner or luncheon. Boned Stuffed Bass ( Bar raye desosse ) a la Sicilienne Wash clean and split a striped bass in halves; remove all the bones; make a mousse of half of the bass; cover the other half with the mousse; color part of the mousse with orange coloring; decorate the fish all around from head to tail, waving the mousse through a fancy tube; then make a shape of the head by dividing it with the mousse; make an eye of lemon and truffles; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each; put butter and sherry in the pan; put in oven and cook — well covered — for about twenty minutes. When done, THE SWEDISH, FRENCH, AMERICAN COOK BOOK 67 serve on a platter; garnish with tomatoes, lemon, and parsley. Serve with a hollandaise, lobster, or shrimp sauce. If with lobster or shrimp sauce, garnish with the claws of the lobster, or cooked, unpeeled shrimps. Serve for dinner or luncheon. Stuffed Striped Bass with Green Pepper, a la Rydberg Bar raye farci de Piments, a la Rydberg Wash clean, bone, and fillet the striped bass; cut the fillets in dia¬ mond shapes, two and a half inches from point to point by two inches across the centre. Prepare two pieces for each individual, and stuff. Stuffing. Cook a green pepper with two onions for six to eight minutes, chop very fine, add two tablespoons of chopped parsley; add one cup of fish mousse that has been made from part of the bass. Stuff the pieces; cover with the second pieces; decorate all around with some fish mousse that has been colored with a trifle of the red and orange coloring. Garnish with truffles, with a diamond of truffle in the centre on top of a dot of the fish mousse; put on a buttered pan in the oven, and cook from eight to twelve minutes — well covered. When done, place on a platter; garnish with parsley, with a tomato, truffle, or hollandaise sauce. Serve as a fish entree for luncheon or dinner. Stuffed Striped Bass ( Bar raye farci ) a la Philadelphienne Take a striped bass

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