1 ea striper, six-pound
1/2 c shallots, chopped
1/2 c mushrooms, chopped
1 ea lemon
1 c tomatoes, chopped, peeled
1 ts chives, chopped
1 ts parsley, chopped
1 tb butter
2 c wine, dry white
2 ea egg yolks
1 c 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

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