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Classic
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page 209
and with about 6 heaping teaspoonfuls of butter added. Season with 1 bay leaf,
peppercorns and a few cloves, add 1 pint of bouillon and the same quantity of
claret and stew the whole slowly until dune. Set the various ingredients on top
of the stove to keep them hot, strain the broth, thicken with flour browned in
butter and pour it over the mixture. Garnish the edge of the dish with egg
dumplings and slips of toast and send to the table with boiled potatoes .
21. To bake a whole Carp. Scrape the fish, slit down the back but not under the
body, empty, salt and after an hour dry it with a cloth, sew the back, turn in
egg and bread crumbs and then fry in a flat pan with hot butter or lard until of
a golden brown color. Remove the thread and serve. The pan must not be covered
when frying the fish, otherwise they will become soft and this will also be the
case if they are not sent to the table at once; to draw out the fat, however,
they should be laid on absorbent or blotting paper for a moment. Left-over carp
or other fried fish can be utilized in fish soup (B, No. 25) or with sour
cabbage and fish.
22. Hungarian Carp. Prepare the carp and cut it into pieces, salt and set aside
for 15 minutes, then cook them in boiling salted water containing a dash of
vinegar, as directed in No. 16, until done. Serve on a hot dish and pour over it
the following sauce. Brown 2 chopped onions and 1/2 ounce of flour in 2
tablespoonfuls of butter, and cook this with a large cupful of sweet cream, a
small cupful of fish broth and 1 tablespoonful of bouillon to a well bound
sauce. Season with cayenne pepper, being very careful not to take too much.
After straining the sauce stir through it the yolks of 2 eggs and then a piece
of fresh butter.
23. Fillet of Carp. Raise the flesh from the bones of a medium-sized fish and
chop it finely, mix with some shredded bacon, anchovy butter, 2 or 3 eggs, 2 to
3 spoonfuls of sour cream, salt, pepper and enough grated bread to make a smooth
but not crumby forcemeat, Which is shaped into the form of a loaf. Lard along
the top closely with small pork fat lardoons, sprinkle the surface with bread
crumbs and bake in the oven in
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