Carpe à La Facobine

So called, from an Order of Friars, called Jacobins.

Out a dozen or more of small Onions, scalded, into a Stew-pan, with half a dozen of Truffles sliced, a faggot of sweet Herbs, and a bit of Butter; sim-mer these on the fire until they catch a little, add a pint of white Wine, and boil on a slow fire about half an hour; then put in a Carp, (being first cut into large pieces) some Broth, Pepper and Salt: When ready to serve, reduce the Sauce, and make a Liai-son with three Yolks of Eggs and Cream, and a good Lemon Squeeze.

Carpe Aux Fines Herbs - Carp With Sweet Herbs

Cut a Carp as before, put it into a Stew-pan, with chopped Parsley, green Shallots, Mushrooms, a little Taragon, a trifle of Garlick, a little Powder of Basil, a good bit of Butter rolled in Flour, a spoonful of Oil, a pint of white Wine, Pepper, Salt, and two or three spoonfuls of Onion Gravy; boil on a smart fire, and reduce the Sauce thick.

Carpe Farcie - Stuffed Carp

When the Carp is well cleaned and trimmed, take up the Skin from the Flesh, which will be easily done, by beginning at the Belly, running the finger betwixt up to the Head, where the Skin must hold, and the same down to the Tail; chop some of the Flesh to mix with Bread Crumbs, chopped Mushrooms, Parsley, Shallots, a bit of Butter, and a little Basil; and you may also mix the Meat of other Kinds of Fish, seasoned with Pepper and Salt; make it malleable with four or five Yolks of Eggs, then cut out all the Large Bones, stuff the Carp with this Farce, and few it up; put it upon a Dish buttered at the bottom, baste it all over with Butter, strew it with Bread Crumbs, and bake it in the oven, (basting it now and then with a little Butter, to hinder it from taking too much Colour): Serve with what Sauce you please, or with a Ragout of Roes, which you will find in Ragout Articles.

Carpe A La Dauphine - Carp, The Dauphin's Fashion

Make a good Ragout of Sweet-breads, fat Livers, and Truffles, and let it be pretty thick: Open a Carp on one Side, stuff it with this Ragout, and lew it up; lay it on the Side that has not been opened, upon slices of Veal and Ham, whole Pepper, a very little Salt, and a good bit of Butter; coyer it over with thin slices of Lard, a faggot of all sorts of sweet Herbs, and soak it about a quarter of an hour; then add a bottle of Champaign, and finish the boiling slowly; sift the Sauce, and skim it very clean; add some Cullis, reduce it to a good Consistence, and serve upon the Fish.

Carpe Au Monarque. Carp Monarch

Gut a Carp on the Side, fill it with a Ragout of small well-tasted Onions, and few it up; take up the Skin of the other Side, and lard it all over like a Fricandeau; boil it with white Wine and Broth, a Faggot, Pepper, Salt, and Cloves: When done, drain it, and glaze the larded Side with a Veal Glaze: Serve upon a Ragout of Sweet-breads, Cocks-combs, small Eggs, fat Livers, and the Roes.