514. Carp, A La Bourguinotte

Stew the carp whole in red wine, when done, drain, and place it on an oval dish; sauce it with a rich Bourguignotle sauce (No. 28), garnish with soft roes and crayfish, and send to table.

515. Carp, A La Periguex

Stew the carp in wine, drain it, and dish it up ; sauce it with Peri-gueux sauce incorporated with a pat of anchovy butter and some lemon-juice; garnish with a border of lobster quenelles, and serve.

516. Carp, A La Provencale

Stew the carp in a mirepoix of white wine, when done, drain and dish it up; pour some Provencale sauce over it, garnish it with groups of muscles fried in batter, and scollops of perch tossed in green Ravigotte sauce; place a border of crayfish round the dish, and send to table.

517. Carp, A L'Allemande

Clean one or more carp, cut the fish into slices about two inches thick; place the slices in a basin, and season them with a gill of oil, a little tarragon-vinegar, minionette-pepper, and salt, bay-leaf, thyme, and shalot; let the carp steep in this marinade till within about half an hour of dinner-time; then drain them on a napkin, and dip each piece separately in flour, bread-crumb them in the usual way with egg and bread-crumbs mixed with one-fifth of Parmesan cheese ; fry the pieces of carp of a fine color, and dish them up on a napkin, placing the pieces so as to make the fish look whole ; surround the carp with a border of fried parsley, and slices of lemon, and send to table with two sauce-boats containing some butter sauce (see No. TO), and some Genoise sauce (No. 30).

518. Carp, Fried A La Venitienne

Stew one or more carp in a white wine mirepoix (No. 236) ; drain them on an earthen dish, and after removing the skin, proceed to mask them with a coating of stiffly-reduced Allemande sance (No. 1); in which has been added some of the liquor the fish have been stewed in. When the sauce has cooled upon the carp, first strew over some bread-crumbs, then egg them over with a paste-brush, and cover them entirely with bread-crumbs mixed with one-third of grated Parmesan cheese: then place the carp in a buttered baking-dish or sheet, and half an hour before dinner put them in the oven to bake : they should be of a light-brown color: set the fish on an oval dish, sauce them round with some good Venetian sauce (No. 26), garnish with quenelles of carp mixed with some puree of mushrooms, and send to table.

510. Carp, Stewed A Langlaise

Fun dressing carp in this way, see the directions for stewing eels a I'Anglaise (No. 503).

520. Small Carp, Fried

Cleanse and scale the carp, split them down the back, open them flat, season with pepper and salt, dip them in flour, and immediately fry them of a fine color; dish them on a napkin, garnish round with fried parsley, and send to table with either Italian, anchovy, or Dutch sauce, separately in a sauce-boat.

If preferred, the carp may be bread-crumbed for frying in the usual way.

TenCh being somewhat similar to carp, may be dressed in the various way- in which that fish is prepared for the table, with equal sue-cess; both these kinds offish make excellent Matelotles, and, indeed, it i- not unusual to prepare Matelottem of carp, tench, and eels all in the same dish. Tench may be sent to table either fried or boiled, with Dutch sauce,