Stuffed Striped Bass with Shrimps a la Zebre
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a shrimp sauce for 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 94. The excerpt below is the record exactly as published.
Stuffed Striped Bass with Shrimps a la Zebre Bar raye farci de Crevettes, a la Zebre Scale and wash a striped bass; well open from head to tail on the side of the fish; take bones out; leave fish on a buttered pan. Make a shrimp mousse that is strongly flavored with sherry [see recipe: Mousse of Shrimps]. Stuff the fish; turn it over, on the side that has been cut; then sprinkle with salt. Put some sherry in the pan and cook in the oven, covered, from fifteen to eigh¬ teen minutes. When cooked, glaze with brown glaze; decorate with white cream sauce, zebra style; make an eye of lemon and truffle; garnish with unpeeled shrimps
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Cook this with the app: pantry check, scaling, and the assistant.