Bass, with White Wine.

ay a three-pound, well-cleaned bass on a well-buttered baking-dish; season with half a pinch of salt and a third of a pinch of pepper; moisten with half a glassful of white wine and three tablespoonfuls of mushroom liquor. Cover with a heavy piece of buttered paper, and cook in a moderate oven for fifteen minutes, then lay the fish on a dish; put the juice in a saucepan, with half a pint of good Allemande (No. 114), thicken well with a tablespoonful of butter till well dissolved, and throw it over the bass, serving with the six heart-shaped croûtons (No. 116).

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