ul of butter, and salt and pepper to season.
Skin the fillets, season with salt, and marinate for half an hour
in oil and lemon-juice. Drain, sprinkle with flour, dip in egg
yolks beaten smooth with a little melted butter, then in crumbs.
Broil carefully, basting with melted butter as required. Fry a
tablespoonful of chopped onion in two tablespoonfuls of flour and
cook to a smooth paste. Add the liquid strained from the fish trimmings
and cook until thick, stirring constantly. Add half a cupful of
stewed and strained tomato, a tablespoonful of minced parsley,
and two tablespoonfuls of butter. Season with red pepper and
lemon-juice, pour over the fish, and serve.

FILLETS OF STRIPED BASS A LA MANHATTAN

Clean and trim a four-pound bass, skin, remove the bones, and chop
very fine. Add four tablespoonfuls of butter, season with salt,
pepper, and grated nutmeg, and add enough cream to make a stiff
paste. Shape into cutlets, dip in egg and crumbs and fry in deep
fat, or saute in clarified butter. Drain. and serve with Tomato
Sauce.

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STRIPED BASS WITH CAPER SAUCE

Clean and trim a large striped bass, cut two incisions across the
back, tie in a circle, and boil slowly in salted and acidulated
water for forty minutes. Drain, pour over a Caper Sauce, garnish
with parsley, and serve.

STRIPED BASS A LA DAUPHINE

Clean and trim a striped bass. Put into a fish-kettle with salt,
pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion,
two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls
of butter. Cook for forty minutes in a moderate oven, basting
frequently. Drain the fish, strain the liquor, and add enough white
stock or oyster liquor to make the required quantity of sauce.
Cook two tablespoonfuls of flour in one tablespoonful of butter,
add the liquid, and cook until thick, stirring constantly. Add
three egg yolks well beaten with four tablespoonfuls of butter,
a tablespoonful of anchovy essence, the juice of half a lemon,
and a pinch of paprika. Bring to the boiling point, pour over the
fish, and serve. Garnish with fried mushrooms.

STRIPED BASS A LA CARDINAL

Clean and trim a striped bass. Cook in a
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fish-kettle with two cupfuls of water, one cupful of white wine,
four tablespoonfuls of butter, a bunch of parsley, an onion, and
a carrot, sliced, and salt and pepper to season. Simmer for forty
minutes and drain. Add two cupfuls of white stock to the liquid,
strai