Carp a la Chambord
From The encyclopædia of practical cookery, 1890
Serves 8
Garnish with suitable items and serve with sauce.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 151. The excerpt below is the record exactly as published.
Carp a la Chambord. — Take a freshly-caught Carp, scale and clean it ; then make a firm fish forcemeat mixed with fine herbs, and stuff it into the fish. Remove the skin from the sides of the Carp, and lard the flesh with square strips Fig. 340. Carp 1 la Chambord. of raw bacon-fat (see Fig. 340). Take a flat fish-kettle, and line the bottom with vegetables and bacon ; then put in the fish, season it, put in sufficient white wine to three parts cover the fish, and put the kettle in a moderate oven for about two hours. When the fish is done, the liquor should be reduced to half-glaze. Garnish the dish with mushroom heads, plain and studded quenelles, oysters, crayfish tails, or other things suitable, piled in groups, with a little genoa sauce
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Cook this with the app: pantry check, scaling, and the assistant.