Stuffed Striped Bass with Shrimps a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 5
Serve with meuniere 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 l’Americaine Bar raye farci de Crevettes, a V Americaine Take a striped bass from three to six pounds (according to the number of people to be served); split on the side; wash and bone well; fill with the shrimp mousse; turn fish over in the pan; sprinkle with pepper and salt; put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes (according to size of the fish); take out; glaze with a brown glaze; make an eye of lemon and truffle. Place on a warm platter, garnish with cooked, unpeeled shrimps
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