n, and skim off the fat. Cook two tablespoonfuls of flour in
a tablespoonful of butter, add the strained liquid and cook until
thick, stirring constantly. Take from the fire and add the yolks of
four eggs, beaten with the juice of a lemon, four tablespoonfuls
of melted butter, and a pinch of paprika. Bring to the boil, then
take from the fire, add sufficient dried and pounded lobster coral
to color, pour over the fish, and serve.

STRIPED BASS A LA HOLLANDAISE

Clean and trim a striped bass and simmer half an hour in salted
and acidulated water to cover. Drain, garnish with parsley, and
serve with Hollandaise Sauce.

STRIPED BASS A LA COMMODORE

Clean and stuff a striped bass. Put into a fish-kettle with a bunch
of parsley, a cupful of mixed vegetables cut fine, a cupful of
white wine, a cupful of oyster liquor, and enough water or stock
to cover. Simmer for forty
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minutes and drain. Strain the gravy, skim off the fat, and set
aside. Brown two tablespoonfuls of flour in one tablespoonful of
butter, add one cupful of stock and cook until very thick, stirring
constantly. Add the strained sauce and reheat, stirring until smooth.
Add a tablespoonful of anchovy essence, four tablespoonfuls of
butter, and lemon-juice to taste. Pour over the fish and serve.

STRIPED BASS A L'AMERICAINE

Cook together one tablespoonful each of butter and flour, add a
pint of oysters, with their liquor, and the yolks of two eggs,
well beaten. Cook until thick, stirring constantly. Prepare and
trim a striped bass, fill with the oyster mixture, season, and
sew up. Put into a fish-kettle with enough white wine and water,
in equal parts, to cover. Add a sliced onion, a bunch of parsley,
a little salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat. Cook
together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour
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over the fish, and serve. Garnish with fried oysters.

STRIPED BASS A LA MARSEILLES

Clean a large striped bass and divide into fillets. Put into a
fish-boiler with three tablespoonfuls of butter, two large onions,
sliced, a bunch of parsley, a bay-leaf, salt and pepper to season,
and red wine and water, in