Bass à la Chambord.

ift the middle skin from the back of a three-pound bass, leaving the head and tail covered; lard the fish nicely with a very small larding needle, and then lay it on a buttered, deep baking-pan, adding to it half a glassful of white wine, and half a carrot, and half an onion, both sliced, also a bouquet (No. 106). Season with a pinch of salt and half a pinch of pepper, then cover with a buttered paper; cook it in the oven for thirty minutes, being very careful to baste it frequently, then lift out the fish and lay it on a dish. Strain the gravy into a saucepan, with half a pint of Chambord garnishing (No. 120), moistened with half a pint of Espagnole (No. 110); reduce for five minutes. Decorate the dish with clusters of the garnishing, and three decorated fish quenelles (No. 111) to separate them, also three small cooked crawfish, and serve.

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