Stuffed Striped Bass with Mousse of Spinach a la Royale
From The Swedish, French, American cook book, 1918
Serves 1
Serve with truffle, hollandaise, or sauterne sauce, for dinner or luncheon.
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.
half cups bread crumbs made from stale bread; add two tablespoons melted butter, juice of one onion, one egg, pepper, salt, and one tablespoon of chopped parsley. Mix all together. Stuffed Striped Bass with Mousse of Spinach a la Royale Bar raye farci de Mousse d’Epinards a la Royale Scale, wash, and clean the bass well; cut it on the side, cut a piece out one and a half inches wide and the length of the fish and bone; stuff with spinach; decorate with a white fish mousse all around from head to tail, and strips across; put on a buttered pan with some sherry, pepper, and salt
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