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Black Bass, Mousseline

Clean, trim and neatly wipe two fresh black bass of one and a half pounds each. Place them in a sautoire with half ounce butter, half gill white wine, three gills cold water, one teaspoon salt and a half teaspoon white pepper. Cover the fish with a sheet of lightly buttered paper, place the pan on the fire and boil for five minutes, then place in a brisk oven to bake for fifteen minutes. Remove, lift up the paper, take up the fish with a skimmer, dress on a hot dish, decorate with parsley greens and six sections of lemon. Prepare a sauce mousseline, adding to it one tablespoon fish gravy; thoroughly mix and serve in a saucebowl separately.