Carp a la Paysanne

Ingredients

• two medium-sized river Carp
• a clove of garlic
• a bunch of sweet herbs
• two tomatoes
• a pinch of saffron
• white wine to half the height of the fish
• a vegetable julienne

Method

1. 1

   Prepare a vegetable julienne and fry it in a stewpan with butter or oil.

2. 2

   When half done, add raw mushrooms, tomatoes, garlic, and Carp pieces.

3. 3

   Season and add saffron, then pour in white wine.

4. 4

   Boil until done and reduce stock to half.

5. 5

   Serve Carp on fried bread croutons with vegetables and fish-stock.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 152. The excerpt below is the record exactly as published.

a bunch of sweet herbs, a bunch of parsley, two cloves, Jib. of butter, and a little each of powdered mace, salt, and pepper ; pour over 1 pint of claret, cover over the kettle, and boil slowly for about forty minutes, by which time the fish should be done. Put it on a dish, strain the liquor into a saucepan, add a liaison of flour and butter, and boil up once ; add to it a breakfast-cupful or so of matelote sauce, work in jib. of sugar boiled to caramel and afterwards dissolved in J pint of red wine, and boil up once more ; then squeeze in the juice of a lemon, and add a little mushroom essence or ketchup. Pour this over the fish, and serve. (2) Scale and clean a large Carp and cut it up into thickish slices, put these into a saucepan with a large lump of butter, a bunch of sweet herbs, and salt and pepper to taste; pour over a little more than 1 breakfast-cupful of port or other red wine, and boil for five minutes over a clear fire. Set fire to 1 wineglassful of brandy, pour it over the fish, and let it remain until the flame is extinguished. Put a few small mush- rooms, onions, and artichoke bottoms into a frying-pan with butter, and brown them. Place the slices of Carp on a dish, and garnish with the onions, mushrooms, and artichoke bottoms, interspersed with small pieces of fried bread. Pour the liquor over the fish, and serve hot. Carp a la Paysanne. — Prepare a vegetable julienne (made of carrots, onion, and celery-root cut in pieces, but not too thin), put it in a stewpan with a little butter or oil, and fry them over a slow fire ; but when only half done, add some raw mushrooms, two tomatoes with the seeds extracted, a clove of garlic, and, lastly, two medium-sized river Carp cut into thick pieces ; add seasoning and a pinch of saffron, pour in white wine to half the height of the fish

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