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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Wildgame, Fish	1	Servings

INGREDIENTS

1		Striper, six-pound
1/2	c	Shallots, chopped
1/2	c	Mushrooms, chopped
1		Lemon
1	c	Tomatoes, chopped, peeled
1	ts	Chives, chopped
1	ts	Parsley, chopped
1	tb	Butter
2	c	Wine, dry white
2		Egg yolks
1	c	Cream sauce

INSTRUCTIONS

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a
lemon and the Tbsp of butter for 15 minutes. Remove the fillets; reduce the
cooking liquid by boiling, then add the chopped tomatoes and cook the works
until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives,
and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over
the bass fillets and serve. Recipe date: 11/29/87
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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