Skim,
add three tablespoonfuls of butter, one tablespoonful of anchovy
paste, and the juice of a lemon. Pour over the fish and serve.
CARP A LA BOURGUINOTTE
Stew the carp in red wine, drain, and place on a platter. Cook
four shallots, two cloves, a blade of mace, a pinch of thyme, a
bay-leaf, and a mushroom for five minutes in enough red wine to
cover. Add enough beef stock to make the required quantity of sauce,
and thicken with butter and browned flour. Cook until thick, strain,
and pour over the fish.
CARP A LA PERIGUEUX
Cook the carp in wine and drain. Chop six truffles fine, add a
tablespoonful of chopped raw ham, a pinch of thyme, and a bay-leaf.
Cook for ten minutes in sufficient white wine to cover. Add a cupful
of beef stock and thicken with butter and browned flour.
[Page 88]
Cook until thick, rub through a sieve, add a tablespoonful of butter
and a little anchovy paste and the juice of half a lemon.
CARP A LA LYONS
Clean the fish and cut into thick slices. Soak for an hour in a
marinade of oil and vinegar, season with salt, pepper, thyme,
bay-leaves, and chopped onion. Drain, dip in flour, then in beaten
egg, then in bread-crumbs, mixed with Parmesan cheese. Fry in deep
fat and garnish with lemon and parsley.
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