Striped Bass a la Mornay

Remove the fillets from a bass, skin and pare nicely, then lay them one beside the other (the side the skin was on being uppermost) on an oval-shaped raised edge baking pan, covering the bottom with butter and finely sliced onions and carrots; moisten to their heighth with a white wine court bouillon (No. 39), season with salt, and cover the top with a buttered paper; cook in a slow oven basting the fillets frequently. When the fish is done, drain it off and dress the pieces on a dish, covering it with another smaller one to keep it warm. Strain and reduce the gravy, incorporating into it a few spoonfuls of good bechamel (No. 409); when it appears rich and succulent, finish with some parmesan cheese, butter, and a pinch of cayenne pepper; pour this sauce over the fish, dredge grated parmesan on top, and let it bake slightly in a very hot oven or brown the surface with an iron or gas salamander (Fig. 123).