Fried Carp a l’Allemande.— Clean and prepare a Carp as for
Carp en Matelote, but cutting it up in smaller pieces ; put
them into a marinade for fish, and let them remain for an hour.
Take them out, remove every particle of the marinade, flour
them well, dip them into egg and then into breadcrumbs ; put
the larger pieces first into the frying-basket, and fry them in
boiling fat, then fry the smaller pieces. When all are done, put
them on a napkin spread over a dish, dust them over with
salt, and squeeze over a little lemon-juice. Garnish the dish
with halves of lemons and fried parsley, and serve. The fish
should be replaced as nearly as possible in its original shape.
Marinaded Carp. — Take a large-sized Carp, clean and cut it into
thick slices or steaks ; then take a stewpan, put the pieces in,
and add the juice of a lemon, some sweet basil, a few cloves✪ Fisherman's Carp, a
little grated nutmeg, and salt and pepper to taste. A little
vinegar may be used in place of the lemon-juice. Mix all well
together with a spoon, so that the pickle will enter the fish
and distribute its flavour. An hour before wanted remove the
Carp, place it on a strainer to drain, then dry it, sprinkle over
a little flour, and fry to a light brown colour. Put the pieces
on a dish, and garnish with fried parsley. The pieces of Carp
may be also dipped in egg-and-breadcrumbs, or in batter, and
then fried, but in either case should be three-parts cooked in
the marinade first.
Matelote of Carp and Eel. — Scale and clean two Carp,
having one male and one female, take out the entrails, cut off
the fins and tips of the tails, and remove the ears and yellow
stones from the heads. The roe and milt should be prepared
and cooked separately. Skin a large eel, hold it over the fire
to stiffen it, chop off the head and tail, remove the entrails,
and cut it up into pieces ; put these into a saucepan, with a
few onions and carrots cut in slices, one or two shallots, a
little each of thyme, spice, salt and pepper, a clove of garlic,
a few sprigs of parsley, and pour in 2 pints of champagne.
Place the saucepan on the fire, and cook until the eel is about
half done ; then add the female carp. Boil for a few minutes
longer, and when that is about half done add the male Carp,
and cook until all are done, then take out the fish and keep
them hot. A few minutes will suffice to cook the Carp. In the
meantime, put thirty small onions into a frying-pan with a
little butter, brown them, take them out, strain in the liquor
from the fish, thicken with flour, boil for a few minutes, strain
into another saucepan, add the onions and a few button mush-
rooms, and reduce the liquor over a quick fire. Put the fish
(both Carp and pieces of eel) on a dish, skim off the fat from
the liquor, add a few artichoke bottoms✪ Matelote of Carp and Eel to it, boil for a few
minutes, pour it all over the fish, and serve with the roes
placed on pieces of toast.
Page 155 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Carp a l’Allemande.— Clean and prepare a Carp as for Carp en Matelote, but cutting it up in smaller pieces ; put them into a marinade for fish, and let them remain for an hour. Take them out, remove every particle of the marinade, flour them well, dip them into egg and then into breadcrumbs ; put the larger pieces first into the frying-basket, and fry them in boiling fat, then fry the smaller pieces. When all are done, put them on a napkin spread over a dish, dust them over with salt, and squeeze over a little lemon-juice. Garnish the dish with halves of lemons and fried parsley, and serve. The fish should be replaced as nearly as possible in its original shape.
Marinaded Carp. — Take a large-sized Carp, clean and cut it into thick slices or steaks ; then take a stewpan, put the pieces in, and add the juice of a lemon, some sweet basil, a few cloves, a little grated nutmeg, and salt and pepper to taste. A little vinegar may be used in place of the lemon-juice. Mix all well together with a spoon, so that the pickle will enter the fish and distribute its flavour. An hour before wanted remove the Carp, place it on a strainer to drain, then dry it, sprinkle over a little flour, and fry to a light brown colour. Put the pieces on a dish, and garnish with fried parsley. The pieces of Carp may be also dipped in egg-and-breadcrumbs, or in batter, and then fried, but in either case should be three-parts cooked in the marinade first.
Matelote of Carp and Eel. — Scale and clean two Carp, having one male and one female, take out the entrails, cut off the fins and tips of the tails, and remove the ears and yellow stones from the heads. The roe and milt should be prepared and cooked separately. Skin a large eel, hold it over the fire to stiffen it, chop off the head and tail, remove the entrails, and cut it up into pieces ; put these into a saucepan, with a few onions and carrots cut in slices, one or two shallots, a little each of thyme, spice, salt and pepper, a clove of garlic, a few sprigs of parsley, and pour in 2 pints of champagne. Place the saucepan on the fire, and cook until the eel is about half done ; then add the female carp. Boil for a few minutes longer, and when that is about half done add the male Carp, and cook until all are done, then take out the fish and keep them hot. A few minutes will suffice to cook the Carp. In the meantime, put thirty small onions into a frying-pan with a little butter, brown them, take them out, strain in the liquor from the fish, thicken with flour, boil for a few minutes, strain into another saucepan, add the onions and a few button mushrooms, and reduce the liquor over a quick fire. Put the fish (both Carp and pieces of eel) on a dish, skim off the fat from the liquor, add a few artichoke bottoms to it, boil for a few minutes, pour it all over the fish, and serve with the roes placed on pieces of toast.
Records on this page
Fisherman's CarpMarinaded CarpMatelote of Carp and Eel