Stuffings

The different mixtures suggested for “Split, Stuffed Baked Chicken” serve fish well also. An egg-bound bread and butter stuffing generously flavored with chopped fines herbes is good. Variations on the classical mousseline forcemeat apart, I was surprised, upon gathering together my notes on fish stuffings, to realize to what extent they resemble one another, an abundance of green stuff, in particular, marking each. The following three are characteristic.

(1) For a 2½-pound sea bass: ½ pound chopped whiting filet; green parts of 1 pound chard, parboiled, squeezed dry, chopped; ¼ pound mushrooms, chopped or passed through Mouli-juliènne, and sautéed in butter till dry; 2 ounces crumbled crustless stale bread soaked in ½ cup heavy cream; 1½ ounces finely chopped green onions; 1 teaspoon finely chopped fresh marjoram; handful chopped parsley; 1 egg; salt, pepper, nutmeg. Buttered gratin dish, white wine in bottom; dabs of butter on stuffed fish, covered loosely with aluminum foil; baste regularly after 15 minutes; 35 minutes in 400° oven.