Common Carp is a fresh water fish of the family of the " gymnopones." It is used on our tables, its meat being considered a most excellent food.

Recipes For Carp Carpe 305

Fig. 286.

German Carp

A species of carp partially bare, the back and belly being the only parts covered with two or three rows of golden scales, half as large again as the common carp.

German Carp 306

Fig. 287.

Salmon Carp

A common carp, the meats having acquired through local circumstances a reddish tint and a taste analogous to the salmon.

(1129). Carp A La Chambord - Common Carp (Carpe A La Chambord-Carpe Ordinaire)

Procure common carp; scale it by slipping the blade of a knife between the scales and the skin, empty it out, cut off the gills, wash and wipe dry. Remove the skin from one side of the fish so that the meat is exposed, and stud this side with truffles; fill the inside with a fish quenelle forcemeat (No. 90), into which has been mixed a quarter as much cooked fine herbs (No. 385); cover with thin slices of fat pork. Braise the carp in a white wine court bouillon (No. 39). Instead of studding the carp on one side, after it is cooked, the whole body may be covered with a light layer of the forcemeat then brushed over twice with egg-yolks, allow to dry and imitate fish scales, using for this the tip of a soupspoon; beginning at the head. Cover over with thin slices of fat pork and in either case lay the carp in a fish kettle moistening it to half its heighth with a white wine mirepoix stock (No. 419), adding more moistening as fast as it evaporates; when the fish is done let it acquire a good color, then dress with the garnishings around in clusters, composed of mushroom heads, glazed truffles, trussed and glazed crawfish tails, smelt quenelles decorated with truffles and milts a la villeroi (No. 698), with the third part of a genevoise sauce (No. 469), to which the broth has been added and the whole reduced; pour over the mushrooms and send the remainder to the table in a sauce-boat.

(1130). Carp Breaded And Broiled, Maitre D'Hotel (Carpe Panee Et Grillee, Maitre D'Hotel)

After the carp is prepared and split in two lengthwise, remove the spinal bone, season with salt and dip the fish first in melted butter, then in bread-crumbs and broil it over a slow fire; when finished bring the two halves together; dress it as if it were whole. Surround with potato balls sauted in butter, seasoned with salt, fine herbs and lemon juice well stirred in.

(1131). Carp Fried, Garnished With Parsley (Carpe Frite Garnie De Persil)

Scale one or several carps; cut off the gills and remove the entrails, then split them in two lengthwise through the belly without separating the parts; take out the spinal bone and the one found in the head. (Soak the milts for a few minutes in milk, drain, salt, roll in flour and fry.) Fry the carp until it becomes firm and of a fine golden color, then drain and range it on a folded napkin, lay on top a bunch of fried parsley and surround with the fried milts and lemons cut in four.

(1132). German Carp With Sauerkraut (Carpe Miroir A La Choucroute)

Select a German carp of medium size, cleanse it well, wipe dry, tie down the head and lay the fish in a deep and narrow baking pan covered with fragments of fat pork, roots and sliced onions bay leaf, branches of parsley and basil. Moisten with half broth (No. 194a) and half white wine, seasoning with salt, cloves and whole peppers; cover over with a heavy sheet of buttered paper, then let it boil and finish cooking it in a moderate oven, basting frequently. When done, dress the fish on a thick layer of cooked sauerkraut (No. 2819), and surround with small, round, one inch in diameter lobster croquettes breaded and fried (No. 880). Strain and skim the fat from the gravy, thicken it with a few pieces of kneaded butter (No. 579), pass it again through a tammy and serve it in a separate sauce-boat.

(1133). Carp Stuffed A La Champenoise - Salmon (Carpe Saumonee Farcie A La Champenoise)

Scale and clean two carps each of two pounds; prepare a pike quenelle forcemeat (No. 90), adding to it a quarter as much cooked fine herbs (No. 385). Stuff both the fish with this forcemeat and wrap them up separately in slices of fat pork, or in buttered paper, braise them in a mirepoix (No. 419); moisten with white wine and broth, and when the fish is cooked, strain, and skim the fat from the gravy, then reduce it with an equal quantity of espagnole sauce (No. 414). Boil it on one side only, despumating well; add some champagne wine, and reduce once more. Just when ready to serve, dress a garnishing around the fish, composed of mushrooms, quenelles, and small onions; cover over with a part of the sauce, and send the rest to the table in a separate sauce-boat, arranging around the edge of the dish trussed crawfish, and fried carps' milts.