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page 45
BLACK BASS.
107. BLACK BASS AUX FINES HERBES.
NOTE.--For black bass of 4 lbs. and over.
PROPORTIONS.--
Black bass.........1 of from 5 to 6 lbs.
Butter.............4 tablespoonsful.
Hashed parsley.....1.
Lemon..............1.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the fish, place it on the lower grate of the
fish kettle and dip it in boiling salted water, keep boiling for 10 to 15
minutes according to the size. 2d. Drip the fish, place it on a warm dish,
sprinkle over the juice of a lemon and 2 tablespoonsful melted butter mixed with
1 tablespoonful hashed parsley. Serve with potatoes. (As in No 67.)
108. BLACK BASS GRILLE.
BROILED BLACK BASS.
PROPORTIONS.--For five persons:
Black bass......2 of about 3 lbs. each.
Olive oil.......2 tablespoonsful.
Salt and pepper...To suit the taste.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the fish, divide them in two parts
(lengthwise), place those halves on a dish and sprinkle over some salt and
pepper, and also 2 tablespoonsful of olive oil to prevent the fish clinging to
the broiler; turn them 2 or 3 times. 2d. Let broil as indicated in No. 72.
109. BLACK BASS FRIT.
FRIED BLACK BASS.
PROPORTIONS.--
Black Bass.......2, of about 3 lbs. each.
Milk.............2 glassesful.
Flour............2 tablespoonsful.
Hashed parsley...1 tablespoonful.
Lemon............1.
Time.--1/2 hour.
PREPARATION.--1st. As 1st. in No. 108. 2d. As for the Fillets de Truite a la
Colbert (No. 74).
SHAD.
110. ALOSE GRILLEE.
BROILED SHAD.
110a Maitre d'Hôtel.
110b Sauce Mayonnaise.
110c Sauce Tartare.
110d Sauce Remoulade.
PROPORTIONS.--
Shad...............1, of about 4 lbs.
Oil................2 tablespoonsful.
Salt and pepper....To suit the taste.
Time.--1/2 hour.
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