Striped Bass with White Wine—Baked

Take off the fillets from a medium sized bass weighing about two pounds, remove the skin from these and lay each whole fillet on the dish intended for serving, and that can be placed in the oven; cover the fish with white wine, and strew over some onions cut in thin slices, sprigs of parsley, thyme, bay leaf, mushroom parings, salt, pepper, and a few small bits of butter. Cover with another dish of the same shape, only smaller and put it in the oven for fifteen to twenty minutes; now drain off the liquid, reduce it with as much veloute sauce (No. 415), and when very well reduced, strain through a tammy (No. 159), and incorporate in two ounces of butter, working it thoroughly with a small wire whip. Pour this all over the fish to cover it entirely, strew the top with grated parmesan or fine bread-raspings, and let it attain a fine color in the hot oven or salamander (Fig. 123); serve as soon as it is browned.