Stuffed Striped Bass with Green Pepper a la Rydberg
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a fish entree for luncheon or dinner.
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 97. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.