Carp à la Russe
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
This is an excellent dish for fast days.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 131. The excerpt below is the record exactly as published.
Carp à la russe. Croquettes de riz au parmesan, Rice croquettes with Parmesan GHECSC “ Bar sauce rémoulade. Bass, rémoulade sauce. Petits pois au beurre (conserve). Preserved green peas with butter. Salade de pommes de terre aux Potato salad and trufiles, truffes. Gâteau Saint-Charles. Saint Charles cake. Carp à la Russe. Scale and clean out a fine carp, sprinkle with flour, and place in a saucepan thickly lined with butter ; moisten with two tumblersful of white wine, and cook in the oven with hot coals on the lid; when done, lay on a foundation of pickled red cabbage warmed in butter, and garnish with glazed onions, mushrooms, sliced gherkins, and serve with horse-radish sauce
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Cook this with the app: pantry check, scaling, and the assistant.