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Striped Bass, Colmarienne

Scale, cut fins and head off a fresh three-pound striped bass, wipe it well, then split open through the front without separating and remove the spinal bone. Mix on a plate a tablespoon oil, a teaspoon salt and half a teaspoon pepper, repeatedly turn the fish in the seasoning, arrange on a broiler and slowly cook on a moderate fire for six minutes on each side. Remove, dress on a hot dish, spread green butter over the bass, squeeze the juice of quarter of a lemon over, set in the oven for two minutes, then serve.