well-cleaned carp of 4 to 5 pounds, season it with 2 teaspoonfula salt, Vs teaspoonf ul pepper, sprinkle over the juice of 1 lemon ; let the fish lie 30 minutes. Then place in a thickly buttered baking pan, pour 1 ounce melted butter over the fish, and sprinkle Yg cup of grated bread crumbs over the top ; pour 1 pint of sour cream in the pan, add 1 whole onion and 1 bay leaf ; place in a moderate oven, and baste frequently till done ; then lift the fish carefully to a warm dish, remove the fat from the gravy, and strain. Serve the gravy with the fish ; if too thick, add Ys cupful boiling water and a little beef extract. Carp Boe. — Place the roe in a small saucepan, cover with water, add 1 small onion, a small bouquet, 1 teaspoonf ul salt, 3 whole pep- pers, and 1 tablespoonful vinegar ; boil slowly 5 minutes, then re- move ; place it in the same pan with the carp, and when done lay it around the fish. Carp & la Chambord. — Select a fine fresh carp weighing about 6 pounds, clean, wash, and wipe it dry ; remove the skin from one side and lard the side with truffles ; cut the truffles in small, long pieces and round them at one end ; then make with the pointed CAEP. 196 handle of a wooden spoon small holes in the flesh of the fish 7^ inch apart; put the truffles into the holes so that they look like small but- tons. Bub 1 even teaspoonful salt inside the fish» fill with the force- meat described below, sew up, and rub 1 tablespoonf ul salt all over. Lay the fish with 3 thin slices of pork under it on a grating in a fish kettle, add 1 bottle of red wine, V, teaspoonful pepper✪ Carp Roasted with Cream, and as much bouillon as will reach half way up the fish ; add 2 onions cut into slices, 1 large bouquet, 12 whole peppers, and cover with but- tered paper. Place over the fire and cook slowly 15 minutes ; then remove the paper, set the kettle in the oven, bake and baste fre- quently until the fish has attained a nice color and is done. Lift the fish from the kettle, slide on to a warm dish, and place in a warm place; strain the broth into a saucepan and reduce it by boiling to 1 pint Melt in another saucepan 1 tablespoonful but- ter, add 1 tablespoonful fiour, stir a few minutes ; add slowly the fish broth, Yg can of mushrooms, 1 sliced truffle, Vs teaspoonful beef extract ; cook 15 minutes ; then add 1 teaspoonful anchovy essence and 1 teaspoonful fine-chopped parsley. Lay 18 of the below-de- scribed small forcemeat balls in clusters with the mushrooms around the fish, also 12 small white glazed onions, pour a little of the sauce over the garnish, and serve the remaining in a sauce bowl.

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well-cleaned carp of 4 to 5 pounds, season it with 2 teaspoonfula salt, Vs teaspoonf ul pepper, sprinkle over the juice of 1 lemon ; let the fish lie 30 minutes. Then place in a thickly buttered baking pan, pour 1 ounce melted butter over the fish, and sprinkle Yg cup of grated bread crumbs over the top ; pour 1 pint of sour cream in the pan, add 1 whole onion and 1 bay leaf ; place in a moderate oven, and baste frequently till done ; then lift the fish carefully to a warm dish, remove the fat from the gravy, and strain. Serve the gravy with the fish ; if too thick, add Ys cupful boiling water and a little beef extract. Carp Boe. — Place the roe in a small saucepan, cover with water, add 1 small onion, a small bouquet, 1 teaspoonf ul salt, 3 whole pep- pers, and 1 tablespoonful vinegar ; boil slowly 5 minutes, then re- move ; place it in the same pan with the carp, and when done lay it around the fish. Carp & la Chambord. — Select a fine fresh carp weighing about 6 pounds, clean, wash, and wipe it dry ; remove the skin from one side and lard the side with truffles ; cut the truffles in small, long pieces and round them at one end ; then make with the pointed CAEP. 196 handle of a wooden spoon small holes in the flesh of the fish 7^ inch apart; put the truffles into the holes so that they look like small but- tons. Bub 1 even teaspoonful salt inside the fish» fill with the force- meat described below, sew up, and rub 1 tablespoonf ul salt all over. Lay the fish with 3 thin slices of pork under it on a grating in a fish kettle, add 1 bottle of red wine, V, teaspoonful pepper, and as much bouillon as will reach half way up the fish ; add 2 onions cut into slices, 1 large bouquet, 12 whole peppers, and cover with but- tered paper. Place over the fire and cook slowly 15 minutes ; then remove the paper, set the kettle in the oven, bake and baste fre- quently until the fish has attained a nice color and is done. Lift the fish from the kettle, slide on to a warm dish, and place in a warm place; strain the broth into a saucepan and reduce it by boiling to 1 pint Melt in another saucepan 1 tablespoonful but- ter, add 1 tablespoonful fiour, stir a few minutes ; add slowly the fish broth, Yg can of mushrooms, 1 sliced truffle, Vs teaspoonful beef extract ; cook 15 minutes ; then add 1 teaspoonful anchovy essence and 1 teaspoonful fine-chopped parsley. Lay 18 of the below-de- scribed small forcemeat balls in clusters with the mushrooms around the fish, also 12 small white glazed onions, pour a little of the sauce over the garnish, and serve the remaining in a sauce bowl.

European and American cuisine