Pink Pompadour Bass

Name: Pink Pompadour Bass
Cuisine: France
Ingredients: salted water; water; bass; bass; yolks of eggs; oil; fish; pale-green mayonnaise; salt; lemon; cress; pepper; tarragon leaves; chervil; potatoes; paste; cream; beetroots; pastry

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Bass should not be cooked in a court-bouillon. Put a 4 lb. bass into hot salted water. As soon as