Boudins of Carp served with Supreme Sauce. — Prepare some forcemeat of Carp, making it rather stiffer than is generally used for quenelles. Fry a chopped onion in butter without colouring it, then mix it with the forcemeat. Chop some truffles and some cooked fillets of chicken and tongue. Boil some bechamel sauce till stiffly reduced, then put in the chopped truffles and fillets, stir them over the fire for a few minutes, and take the saucepan off. Put some small equal quantities of forcemeat on buttered strips of paper about 3 tin. long and 2 jin. wide, make a hollow by pressing the forcemeat or boudins in the centre, and put in each a small quantity of the salpii^on of chopped truffles, &c., without quite filling them ; then cover that completely with forcemeat. Prepare some Carp-roes for garnish, and reduce some veloute sauce maigre with some essence of mushrooms. Put the boudins in a deep frying- or saute-pan with a little stock, and let it simmer for fifteen minutes. When cooked, drain the boudins, arrange them in a circle on a hot dish, put the roes in the centre, pour the reduced sauce over them, and serve. Fried Carp’s Roes. — Clean the required number of very fresh Carp’s roes, put them into a bowl of water, and let them soak for several hours, changing the water frequently. Take them out, put them in a saucepan with a little boiling water and vinegar, sprinkle in salt to taste, and boil them for a few minutes ; take them out, drain them, dip them into batter, plunge them into a frying-pan of boiling fat✪ Fried Carp’s Roes, and fry to a good brown. Place them on a cloth to drain, arrange them on a napkin spread over a dish, and serve with fried parsley for garnish. Scalloped Carp’s Roe. — (1) Trim, clean, and blanch a Carp’s roe ; put it into a saucepan with salted water and vinegar, and boil until quite done. Take it out, drain, chop up small, put into another saucepan with a little white thickening and white wine, pour in a little of the water in which a few mushrooms have previously been boiled, add a bunch of sweet herbs, and sprinkle over salt and pepper to taste. Set the saucepan on the fire, and as soon as the liquor thickens add the boiled mushrooms cut in slices, together with a few cooked crayfish tails. When the whole is done, take out the bunch of herbs, mix in a large lump of butter, put the mixture into scallop- shells, cover over with grated fried bread or crust, place the shells in a moderate oven, and brown the surface. Take them out when done, and serve. (2) Take some soft roes of Carp, prepare them as for Boiled Carp Soft-roes, and cut them into small dice. Prepare some veloute sauce, together with some essence of mushrooms, adding a little butter to thicken, and then put in the small dice. Fill seme table or scallop shells (coquilles) with the meat, sprinkle over fried breadcrumbs✪ Scalloped Carp’s Roe, put in the oven to warm a little, and then serve.

AI-modernized reading of the original text

Boudins of Carp served with Supreme Sauce. — Prepare some forcemeat of Carp, making it rather stiffer than is generally used for quenelles. Fry a chopped onion in butter without colouring it, then mix it with the forcemeat. Chop some truffles and some cooked fillets of chicken and tongue. Boil some bechamel sauce till stiffly reduced, then put in the chopped truffles and fillets, stir them over the fire for a few minutes, and take the saucepan off. Put some small equal quantities of forcemeat on buttered strips of paper about 3 tin. long and 2 jin. wide, make a hollow by pressing the forcemeat or boudins in the centre, and put in each a small quantity of the salpicon of chopped truffles, &c., without quite filling them ; then cover that completely with forcemeat. Prepare some Carp-roes for garnish, and reduce some veloute sauce maigre with some essence of mushrooms. Put the boudins in a deep frying- or saute-pan with a little stock, and let it simmer for fifteen minutes. When cooked, drain the boudins, arrange them in a circle on a hot dish, put the roes in the centre, pour the reduced sauce over them, and serve. Fried Carp’s Roes. — Clean the required number of very fresh Carp’s roes, put them into a bowl of water, and let them soak for several hours, changing the water frequently. Take them out, put them in a saucepan with a little boiling water and vinegar, sprinkle in salt to taste, and boil them for a few minutes ; take them out, drain them, dip them into batter, plunge them into a frying-pan of boiling fat, and fry to a good brown. Place them on a cloth to drain, arrange them on a napkin spread over a dish, and serve with fried parsley for garnish. Scalloped Carp’s Roe. — (1) Trim, clean, and blanch a Carp’s roe ; put it into a saucepan with salted water and vinegar, and boil until quite done. Take it out, drain, chop up small, put into another saucepan with a little white thickening and white wine, pour in a little of the water in which a few mushrooms have previously been boiled, add a bunch of sweet herbs, and sprinkle over salt and pepper to taste. Set the saucepan on the fire, and as soon as the liquor thickens add the boiled mushrooms cut in slices, together with a few cooked crayfish tails. When the whole is done, take out the bunch of herbs, mix in a large lump of butter, put the mixture into scallopshells, cover over with grated fried bread or crust, place the shells in a moderate oven, and brown the surface. Take them out when done, and serve. (2) Take some soft roes of Carp, prepare them as for Boiled Carp Soft-roes, and cut them into small dice. Prepare some veloute sauce, together with some essence of mushrooms, adding a little butter to thicken, and then put in the small dice. Fill seme table or scallop shells (coquilles) with the meat, sprinkle over fried breadcrumbs, put in the oven to warm a little, and then serve.

Records on this page

Fried Carp’s RoesBoudins of Carp served with Supreme SauceScalloped Carp’s Roe

The encyclopædia of practical cookery