Simmer for an hour and let cool in the
liquid.
CARP A L'ITALIENNE
Clean, scale, and slice the fish. Fry with onion, parsley, thyme,
salt, and pepper, using plenty of butter. Add white wine to cover
and simmer for ten minutes; then put in the oven and bake until
tender. Add two lemons sliced and one cupful each of chopped almonds
and currants. Cook long enough to soften the currants, adding stock
if necessary.
CARP A L'ALLEMANDE
Clean and cut into strips two pounds of
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carp. Add one wineglassful of Claret, one cupful of beef stock,
one cupful of chopped mushrooms, a carrot and an onion chopped
fine, and salt, pepper, thyme, clove and parsley to season. Simmer
for an hour, add a tablespoonful of capers, and serve on buttered
toast.
CARP A LA BORDELAISE
Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls
of white wine, a clove of garlic, three cloves, and salt and pepper
to season. Cook for fifteen minutes, then add two quarts of cold
water. Boil the carp in this sauce and drain. Prepare a sauce as
follows: Chop fine a small onion and a shallot. Season with salt
and pepper, and cook until soft with a wineglassful of Claret.
Add two cupfuls of beef stock and bring to the boil.
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