of flour, add two cupfuls of
well-seasoned beef stock and cook until
[Page 57]
thick, stirring constantly. Combine these two sauces, cover the
fish with broiled tomatoes, pour the sauce over, sprinkle with
parsley and lemon-juice, and serve.

BOILED SEA-BASS WITH MELTED BUTTER SAUCE

Boil the fish in acidulated water according to directions previously
given. Drain, garnish with parsley, and serve with a sauce made
by melting half a cupful of butter with the juice of a lemon, and
seasoning with white pepper and a little grated nutmeg.

SEA-BASS A LA FRANCAISE

Clean and trim two large sea-bass. Put into a saucepan, with salt
and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough Claret to cover the
fish. Simmer for forty minutes, drain, and place on a serving-dish.
Take out the parsley and keep the liquid warm. Brown two tablespoonfuls
of flour in two tablespoonfuls of butter, add the onions and liquid
and cook until thick, stirring constantly. Add stock or water if
there is not enough liquid. Add a tablespoonful each of melted
butter and minced parsley, pour over the fish, and serve.

[Page 58]
SEA-BASS WITH BLACK BUTTER

Boil medium-sized sea-bass in salted and acidulated water, drain,
and marinate with salt, pepper, and vinegar. Brown a cupful of
butter in a saucepan, skim, pour the top part over the fish, leaving
the sediment in the pan, garnish with fried parsley, and serve.

STRIPED BASS WITH SHAD ROE

Clean a four-pound striped bass and soak the soft roes of four
shad in cold water. Put the bass into a fish-kettle with an onion,
salt and pepper to season, a small bunch of parsley, a tablespoonful
of butter, two wineglassfuls of white wine, and enough white stock
to cover. Cover, cook for half an hour or more, basting as required,
and drain. Strain the liquid and add it to a tablespoonful each of
butter and flour cooked together. Cook until it thickens, stirring
constantly. Add the juice of a lemon and two tablespoonfuls of
butter. Cook the roes for five minutes in salted and acidulated
water, drain, cut in two, and arrange around the fish. Pour the
sauce over, sprinkle with minced parsley, and serve.

FILLETS OF STRIPED BASS A LA BORDELAISE

Clean two striped bass and cut into fillets.
[Page 59]
Cover the trimmings with water, add one cupful of white wine, two
cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of
thyme, a tablespoonf