Marine Accessories

With the Eagle Fishfinder you can catch bass to be able to cook like this.

STRIPED BASS À L’AMERICAINE

Cook together one tablespoonful each of butter and flour, add a
pint of oysters, with their liquor, and the yolks of two eggs,
well beaten. Cook until thick, stirring constantly. Prepare and
trim a striped bass, fill with the oyster mixture, season, and
sew up. Put into a fish-kettle with enough white wine and water,
in equal parts, to cover. Add a sliced onion, a bunch of parsley,
a little salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat.
Cook together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour over the fish, and serve.
Garnish with fried oysters.

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