Baked stuffed sea bass, Port wine sauce from The Four Seasons Cookbook (page 34) by Charlotte Adams and James A. Beard
- sea bass
- shallots
- heavy cream
- nutmeg
- trout
- Port wine
- mushrooms
- butter
- dry white wine
- egg whites
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.