Carp a la Perigueux

Ingredients

• two or more carp
• in white wine
• salt and pepper
• a gill of good stock or brown sauce
• a pat of anchovy butter
• the juice of a lemon

Method

1. 1

   Prepare the carp as previously described, stew in white wine with salt and pepper for twenty minutes, then drain and dish up.

2. 2

   Prepare Perigueux butter, add stock or brown sauce, anchovy butter, and lemon juice.

3. 3

   Stir on the fire and pour over the fish before 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.

CARP A LA PERIGUEUX. Prepare two or more carp as in No. 494 ; stew them in white wine with salt and pepper for twenty minutes, and then drain and dish up. Meanwhile prepare some peri- gueux butter (No 167); add to it a gill of good stock or brown sauce, a pat of anchovy butter, and the juice of a lemon

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