Striped Bass Boiled with Hollandaise Modern Sauce

Wash and clean well a six pound bass, tie down the head and put it into a fish-boiler with plenty of salt and a large bunch of parsley garnished with a clove of garlic; cover it entirely with cold water containing a little vinegar. Set the kettle on a brisk fire, boil the liquid, skimming off the scum at the first boil, then place it on one side of the range to keep bubbling while covered for three-quarters of an hour; drain and dress it on a folded napkin, garnishing one side with boiled potato balls and the other with small potato croquettes (No. 2782), shaped either as balls or olives, and at the ends lay very green sprigs of parsley. Accompany this with a sauce-boat of modern hollandaise sauce (No. 501).