(1112). Striped Bass With Fine Herbs (Bass Raye Aux Fines Herbes)

Pare some boneless and skinless fillets of buss in the shape of half hearts; put them in a sautoir after buttering it well, and moisten them with wine and mushroom liquor; cover and put to cook in a slack oven; drain off the liquid, pour it into a sauteing pan with as much veloute sauce (No. 415); reduce well and finish by incorporating a large piece of butter and some lemon juice; taste to judge of its seasoning and add more accordingly. Strain this sauce through a tammy (No. 159), add some chopped blanched parsley and dress the fish in a circle or a straight row, then cover with the sauce and serve immediately.

(1113). Striped Bass With White Wine - Baked (Bass Raye Gratine Au Vin Blanc)

Take off the fillets from a medium sized bass weighing about two pounds, remove the skin from these and lay each whole fillet on the dish intended for serving, and that can be placed in the oven; cover the fish with white wine, and strew over some onions cut in thin slices, sprigs of parsley, thyme, bay leaf, mushroom parings, salt, pepper, and a few small bits of butter. Cover with another dish of the same shape, only smaller and put it in the oven for fifteen to twenty minutes; now drain off the liquid, reduce it with as much veloute' sauce (No. 415), and when very well reduced, strain through a tammy (No. 159), and incorporate in two ounces of butter, working it thoroughly with a small wire whip. Pour this all over the fish to cover it entirely, strew the top with grated parmesan or fine bread-raspings, and let it attain a fine color in the hot oven or salamander (Fig. 123); serve as soon as it is browned.