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Classic
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butter with frequent basting until done. 1/4 of an hour before serving add a
cupful of sour cream. Thicken the sauce with cornstarch and send the fish to the
table with boiled potatoes and lettuce.
24. Cold Carp with a Sauce. After the fish has been cleaned aud emptied, nicely
rinsed and salted for an hour, put it into a frying pan with a large cupful of
wine, spices, tarragon, parsley and 1 1/2 tablespoonfuls of butter, baste and
cook slowly until done. After it is cool put a Remoulade sauce or sauce a la
Diable, (Division R), into the dish with the fish and garnish around the sides
with eggs and parsley.
25. Carp in Mayonnaise Sauce. Take a fish weighing 4 to 4 1/2 pounds, rub it
with salt and stew it slowly until done with a large cupful of wine, salt,
pepper, spices, onion, a small bunch of parsley and 1 1/2 tablespoonfuls of
butter. Leave in the broth until cold, and make a good thick Mayonnaise sauce as
directed under Division O; after the fish is taken out of the broth and dried,
cover it evenly with the sauce. Garnish the dish with sliced eggs, capers,
button onions, gherkins and parsley, and surround with a border of meat jelly.
Serve for supper.
26. Pickled Carp. Clean and empty the fish and cut the gall bag from the liver.
Wash, rub on the in and outside with salt and let it lay for a while. Put the
roes back into the fish and dry it. It can also be divided in two and cut into
pieces. Then brush with olive oil broil slowly until done and of a golden brown
color; if you have no broiler a sauce- or frying pan will answer the purpose,
but in this case it must be shaken frequently, so that the fish will not adhere
to the pan. Let it cool, boil vinegar with lemon peel, eschalots or onions,
whole spices, mace, some salt and a bay loaf, and after the liquor is cold pour
it over the fish. After a few days, the carp can be sent to the table; it will
keep for several weeks if the liquor is boiled once more in the meantime.
27. Perch Hollandaise. The fish is scraped under the body only and emptied,
leaving the milt and liver in the fish, rinse carefully and boil for 5 minutes
in a
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