Stuffed Striped Bass with Crab a la Hammond

Ingredients

• a striped bass, size according to the number of persons dining
• pepper
• salt
• sherry
• two cups shredded crab meat
• one tablespoon melted butter

Method

1. 1

   Scale, wash, and clean the striped bass; open on the side, cutting a piece away.

2. 2

   Put in a pan with pepper, salt, and sherry.

3. 3

   Fill the bass with the crab meat.

4. 4

   Cook in the oven, well covered, from fifteen to twenty minutes (according to the size of the fish).

5. 5

   When cooked, glaze the crab meat with the tomato glaze; sprinkle with parsley; decorate with a strip of cream sauce all around the filling.

6. 6

   Then put on a platter; garnish with crab claws, with lemon in between each claw.

7. 7

   Serve with bearnaise or hollandaise sauce for dinner.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 99. The excerpt below is the record exactly as published.

Stuffed Striped Bass with Crab a la Hammond Bar raye, farci de Crabe, a la Hammond Take a striped bass, size according to the number of persons dining, from three to six pounds. Scale, wash, and clean; open on the side, cutting a piece away. Put in a pan with pepper, salt, and sherry. Fill the bass with the crab meat. Cook in the oven, well covered, from fifteen to twenty minutes (according to the size of the fish). When cooked, glaze the crab meat with the tomato THE SWEDISH, FRENCH, AMERICAN COOK BOOK 69 glaze; sprinkle with parsley; decorate with a strip of cream sauce all around the filling. Then put on a platter; garnish with crab claws, with lemon in between each claw. Serve with bearnaise or hollandaise sauce for dinner. Filling. To three pounds fish, take two cups shredded crab meat; flavor with lemon, onion juice, salt, pepper; one tablespoon melted butter

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