Carp à la Chambord

Ingredients

• a fine fresh carp weighing about 6 pounds
• 1 even teaspoonful salt
• 1 bottle of red wine
• V, teaspoonful pepper
• 2 onions cut into slices
• 12 whole peppers
• 1 tablespoonful butter
• 1 tablespoonful flour
• Yg can of mushrooms
• 1 teaspoonful anchovy essence
• 1 teaspoonful fine-chopped parsley

Method

1. 1

   Prepare the carp by cleaning and larding it with truffles.

2. 2

   Season inside and out.

3. 3

   Place in a fish kettle with wine, pepper, bouillon, onions, and peppers.

4. 4

   Cook slowly, then bake until done.

5. 5

   Prepare sauce with butter, flour, and fish broth, adding mushrooms and truffle.

6. 6

   Serve with forcemeat balls and onions.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 129. The excerpt below is the record exactly as published.

1 tablespoonful flour, cook, and stir 3 minutes ; strain the fish broth, add 1 pint of it to the flour and butter, also Ys can small mushrooms ; cook 15 minutes. Have ready 12 small fish force- meat balls boiled in salted water and 12 small white cooked onions ; lay the forcemeat balls, the onions, and the mushrooms around the fish, pour some of the sauce over, and serve the remainder in a sauce bowl. Carp^ Boasted^ with CrSme k la rAUemande.— Procure a 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. FoBCEMEAT. — Set a small saucepan with 1 cup of milk and 1 ounce butter over the fire ; as soon as it boils add 1 even cupful fiour, stir until formed into a smooth paste, then remove from fire ; when nearly cold add the yolks of 2 eggs and 1 whole egg, then set aside until perfectly cold. In the meantime melt 1 ounce butter in a small saucepan, add 1 fine-chopped onion, y^ small clove of bruised garlic ; season with 1 even teaspoonful salt, y, teaspoonful pepper, cook 3 minutes ; add y^ cupful fine-chopped mushrooms, stir, and cook 5 minutes; then remove. Add 1 teaspoonful fine-chopped parsley to the paste and work it well together ; take 1 pound fish meat, either from bass or pickerel, chop it very fine, season with 1 teaspoonful salt, y4 teaspoonful pepper, add it to the preparation, and fill the fish with this as directed above. Mix the remaining 196 SEA POOD, Etc. forcemeat with 1 fine-chopped truffle, mold into small balls, drop into boiling salted water, and cook slowly 6 minutes ; then carefully remoYe and use for garnishing the fish as directed. SHAD. Where founds Etc.— It is a well-known fish of the herring family ; the genus comprises more than 20 species. The American shad obtains a length of about 20 inches, and varies in weight from 2 to 6 pounds ; they come from the South to deposit their spawn, running up the rivers from the sea. They appear in Charleston in January, at Norfolk in February, at New York by the end of March or beginning of April, at Boston by the end of May. They appear in the Massachusetts rivers early in May, the greatest run being when the apple trees are in full blossom ; the old shad return to the sea in August, the young ones, 3 or 4 inches long, following in Septem- ber. It is believed that the life of a shad is limited to a single year. The fish are mostly eaten fresh and are delicious, the only draw- back being the innumerable bones ; they lose their fiavor the longer they remain in fresh water. Shad^ Broiled. — Split a well-cleaned shad down the entire back, remove the backbone, and season with 1 tablespoonf ul salt ; brush the fish over with a little melted butter or olive oil, let it stand 30 minutes ; then put the fish on a broiler with the fiesh side down, place over a clear, moderate fire, and broil about 15 minutes ; then turn and broil 5 minutes on the skin side. Dress the shad on a warm dish. Mix 1 tablespoonful butter

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