BROILED STRIPED BASS

      Title: BROILED STRIPED BASS
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       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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