CARP A LA PROVENCALE
Stew the carp in court bouillon and white wine. Drain and place
on a platter. Cook together two tablespoonfuls each of chopped ham
and olive-oil, four bruised cloves of garlic, a pinch of thyme, a
bay-leaf, a tablespoonful of capers, a peeled lemon sliced, a small
bunch of parsley, and paprika to season. Cook for five minutes,
add enough beef stock to make the required quantity of sauce, and
cook for ten minutes. Thicken with browned flour, rub through a
sieve, skim, add a tablespoonful of butter and a little anchovy
paste, and pour over the fish.
[Page 89]
SIX WAYS TO COOK CATFISH
CATFISH STEWED WITH TOMATOES
Slice the fish and fry in butter. When half cooked, add a cupful
of water, a chopped onion, a red pepper, and a can of tomatoes.
Cook slowly for half an hour and serve with buttered toast.
FRIED CATFISH--I
Clean and cut the fish in squares. Season with salt, pepper, and
Worcestershire sauce. Dip in egg, then in crumbs or corn-meal,
and fry in deep fat.
FRIED CATFISH--II
Prepare the fish according to directions given above, dredge with
seasoned flour, and fry in butter in a frying-pan.
FRIED CATFISH--III
Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil
and vinegar, dip in egg and crumbs, and fry in deep fat.
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