Recipe - Broiled Striped Bass

1 Striper, sixpound
One half cup Shallots, chopped
One half cup Mushrooms, chopped
1 Lemon
1 cup Tomatoes, chopped, peeled
1 teaspoon Chives, chopped
1 teaspoon Parsley, chopped
1 tablespoon Butter
2 cup Wine, dry white
2 Egg yolks
1 cup Cream sauce

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a
lemon and the Tbsp of butter for 15 minutes. Remove the fillets; reduce the
cooking liquid by boiling, then add the chopped tomatoes and cook the works
until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives,
and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over
the bass fillets and serve. Recipe date: 11/29/87

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini