| 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
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”