Carp a la Bourguignonne

Ingredients

• two carp of three or four pounds each
• half a bottle of Burgundy
• a gill of brown sauce
• the same quantity of good stock
• four shalots
• two cloves
• a blade of mace
• a little thyme
• one bay-leaf
• a few trimmings of mushrooms
• salt and pepper to taste

Method

1. 1

   Scald the carp to remove scales, clean thoroughly.

2. 2

   Place in a sauté pan with Burgundy, brown sauce, stock, shallots, cloves, mace, thyme, bay leaf, mushroom trimmings, and seasonings.

3. 3

   Stew gently for about twenty minutes, then carefully dish up the fish.

4. 4

   Strain the liquor, boil it, reduce if necessary, and pour over the carp before serving.

Nutrition per serving

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 100. The excerpt below is the record exactly as published.

two carp of three or four pounds each ; scald them to enable the scales to be removed more efiiciently ; draw through the gills, and clean thoroughly. Place them in a saut^-pan with half a bottle of Burgundy, a gill of brown sauce, the same quantity of good stock, four shalotfl, two cloves, a blade of mace, a little thyme, one bay -leaf, a few tnmmings of mushrooms, and salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.