Striped Bass a la Massena—Whole

Fry colorless in butter, two ounces of onions cut in one-eighth of an inch squares, as much carrots cut the same, as much minced mushrooms, one bay leaf, the same quantity of thyme and parsley leaves, moistening with white wine and broth, half and half; cook together for twenty minutes and let get cold. Clean and dress a bass of six pounds, place it in the fish kettle, and pour over the prepared court-bouillon; boil and skim the liquid when required, then remove it from the hot fire and continue boiling slowly for forty-five minutes, drain, and strain the stock, and add part of this to an allemande sauce (No. 407), reduce the two together. When ready to serve dress the bass, glaze it with fish glaze (No. 399), mingled with lobster butter (No. 580), garnish around with sauted mushrooms and lobster escalops sauted with fine herbs. Incorporate into the sauce a large piece of lobster butter, pour two-thirds over the lobster and mushrooms, surround these with oysters a la villeroi (No. 698), and serve the rest of the sauce in a separate sauce-boat.