Carp a la Maitresse d’Hotel

Ingredients

• a fresh Carp
• minced vegetables
• white wine
• 5oz. of butter
• the same quantity of flour
• 4 table-spoonfuls of gherkins

Method

1. 1

   Prepare the Carp and place it in a gratin-dish with minced vegetables and white wine.

2. 2

   Boil and then bake, turning halfway.

3. 3

   Prepare a sauce with butter and flour, adding fish stock and gherkins before serving.

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 Maitresse d’Hotel. — Take a fresh Carp, scale, draw, and wash it thoroughly. Remove the roes, and, if soft, put them in water with a little vinegar and salt added, and let them blanch, but letting them boil up only once. Next take a gratin-dish and mask the bottom with minced vege- tables ; place the Carp on these, sprinkle a little salt over it, and pour in white wine to half the height of the fish ; then add some aromatics, peppercorns, cloves, and a small bunch of parsley ; put buttered paper all over the fish, put the pan on the fire, and boil ; next put it into a slack oven, and about half-an-hour afterwards turn the fish and let it finish boiling slowly. Take the Carp out about thirty minutes before serving, put it on a dish, and keep it warm. Add a little good broth to the fish-stock, boil it up, strain it, and skim off the fat. Then take a small stewpan and put 5oz. of butter in it with the same quantity of flour, stir it up with a spoon, so as to make it like butter sauce (melted butter), quite smooth, put in a little of the fish stock, and place the For details respecting Culinary Processes, Utensils, Sauces, dec., referred, to, see under their special heads. 300 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Carp — continued. pan on a slow fire. Stir the sauce until it boils, when remove it immediately, and add 4 table-spoonfuls of gherkins

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