Add water if the stock is not sufficient to cover. Boil for
half an hour, take the fish up, then thicken the sauce with butter
and flour, and add the juice of half a lemon with another
tablespoonful of butter. Pour over the fish and serve.
BAKED CARP A LA MARINIERE
Clean the fish and line it with bacon. Boil carefully in court
bouillon to which one quarter of the quantity of white wine has been
added. Boil for five minutes, then put the pan into the oven and
bake for an hour and a half, basting frequently. Take out the fish,
strain the liquid, thicken with browned flour, add a wineglassful
of white wine, and boil until thick. Rub through a sieve and add
three tablespoonfuls of butter. Pour over the fish and serve.
STEAMED CARP
Scale and clean the fish and steam until done. Serve with sour cream
or with a Drawn-Butter Sauce seasoned with lemon-juice.
CARP IN MATELOTE
Cook the cleaned carp in a fish-kettle with
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two sliced onions, a bunch of parsley, a little salt, a few
pepper-corns, two cloves of garlic, a quart of red wine and a pint
of water. Cook slowly for forty minutes and take out the fish.
Strain the sauce and reduce by rapid boiling to one quart. Thicken
with butter and browned flour and boil for half an hour.
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