BREADED FILLET OF BASS

Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve very hot with Tartar Sauce.

BREADED BASS WITH BACON

Clean the fish and cut into pieces. Season with pepper and salt,
roll in flour, then in beaten egg, then in bread-crumbs. Fry in
deep fat and serve with a border of rashers of bacon fried
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separately. Garnish with parsley.

BOILED SEA-BASS WITH PARSLEY SAUCE

Put two medium-sized cleaned sea-bass into a fish-kettle with a
bunch of parsley. Cover with salted and acidulated water, bring
to the boil, simmer for half an hour, drain, garnish with lemon
and parsley, and serve with a parsley sauce.

FRIED SEA-BASS WITH TARTAR SAUCE

Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.

MATELOTE OF SEA-BASS

Clean three pounds of sea-bass and cut in convenient pieces for
serving. Put into a saucepan with a bunch of parsley, salt and
pepper to season, and a teaspoonful of sweet herbs. Add two onions,
sliced, and two small cloves of garlic. Cover with equal parts of
stock and Claret and simmer slowly until the fish is done. Move
the fish carefully to a serving-dish and strain the liquid into
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another saucepan. Brown two tablespoonfuls of flour in as much
butter as is required to make a smooth paste, add the liquid, and
cook until thick, stirring constantly. Add to the sauce three
tablespoonfuls of essence of anchovy and some mushrooms and small
button onions fried brown in butter. Pour over the fish and serve.

BROILED SEA-BASS

Select a large fish, clean, and split. Season with salt and pepper,
rub with olive-oil, and broil carefully. Serve with Maitre D'Hotel
Sauce and garnish with lemon and parsley.

SEA-BASS A LA BUENA VISTA

Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise
on each side. Place in a buttered baking-dish with a chopped onion,
a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes
and a small green pepper, shredded. Sprinkle with salt and pepper,
add two cupfuls of stock and one cupful of Port wine. Dot with butter
and bake in a moderate oven for forty minutes, basting freely.
Take up the fish, and strain the sauce. Melt a tablespoonful of
butter, brown in it a tablespoonful