Stuffed Striped Bass with Lobster a la Hammond

Ingredients

• a 2-lb cooked lobster
• one and a half cups of the mousse of bass
• sherry
• butter

Method

1. 1

   Split the bass and grind the meat from the cooked lobster.

2. 2

   Mix it with bass mousse, flavor with sherry, and color it.

3. 3

   Mount this mousse on top of half the bass, decorate with the other mousse, and cook in the oven covered with sherry and butter for 15-18 minutes.

4. 4

   Garnish with lobster claws, lemon, and parsley.

5. 5

   Serve with lobster sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 93. The excerpt below is the record exactly as published.

Stuffed Striped Bass with Lobster a la Hammond Bar raye , farci de Homard, a la Hammond Split the bass and fix in the same way. [See recipe: Stuffed Striped Bass a la Sicilienne.] Grind the meat from a 2-lb cooked lobster through the machine about two or three times; mix it with one and a half cups of the mousse of bass that has been made from part of the bass; flavor with sherry, and color the shade of the lobster. Mount this mousse on top of the half of bass, forming it nicely in shape of a fish; then decorate the fish with the other white mousse of the bass all around, forming a head; make an eye of lemon and truffles and strips of the mousse meeting in the centre and going down to each side, beginning at the head and going toward the tail. This mousse is put on through a fluted tube. Cook in the oven, well covered, with some sherry and butter

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