Thicken with
two tablespoonfuls of browned flour rubbed smooth in a little cold
water, season with salt, red pepper, minced parsley, and chives,
and add a small piece of cooked chopped marrow. Pour over the fish
and serve very hot.
BROILED CARP
Broil as usual and serve with melted butter, lemon-juice, and minced
parsley poured over it.
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CARP A LA FRANCAISE
Cut the cleaned fish into square pieces and put it into a saucepan
with four tablespoonfuls of olive-oil, one cupful of Claret, and a
tablespoonful of butter blended with an equal quantity of flour.
Add a chopped clove of garlic, a shallot, a quarter of a pound of
mushrooms, and salt, pepper, and minced parsley to season. Cook
for twenty minutes and serve.
FRIED CARP--I
Soak the fish over night in salt water. Drain, rinse in cold water,
season with pepper and salt, dredge in flour, and fry in butter.
FRIED CARP--II
Cook the carp in court bouillon, drain, and cut in slices. Cover
with a very thick Cream Sauce and let cool. Dip in crumbs, then
in egg and crumbs, and fry in deep fat.
FRIED CARP--III
Clean the fish and cut it into convenient pieces. Dip in milk then
in seasoned flour, and fry in hot fat.
CARP A LA COBLENTZ
Boil the fish with one cupful of Rhine wine, two cupfuls of white
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stock, two carrots and two onions sliced, half a cupful of sliced
mushrooms and minced parsley, salt, pepper, and sweet herbs to
season.
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