Carp en Matelote

Ingredients

• a 4-pound carp
• 1 even tablespoonful salt
• 1 pint of red wine
• 2 onions cut into pieces
• a large bouquet
• 12 whole peppers
• 1 pint bouillon, or boiling water
• y^ teaspoonful beef extract
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 pint of it
• 12 small fish forcemeat balls
• 12 small white cooked onions
• Ys can small mushrooms

Method

1. 1

   Scale and clean the carp, cut it into pieces, season with salt.

2. 2

   Put the fish in a saucepan, add red wine, onions, bouquet, peppers, and bouillon.

3. 3

   Simmer for about 10 minutes, then remove the fish.

4. 4

   Melt butter, add flour, cook, strain fish broth, and add to the mixture.

5. 5

   Cook for 15 minutes.

6. 6

   Serve fish with forcemeat balls, onions, and mushrooms around it, pouring some sauce over.

Nutrition per serving

Estimated from matched ingredients across 9 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.

Carp en Matelote. — Scale and clean a 4-pound carp, cut it into 2yr'mch'AzGi pieces ; season with 1 even tablespoonful salt ; 194 SEA FOOD, Etc. put the fish in a sancepan, add 1 pint of red wine, 2 onions cut into pieces, a large bouquet, 12 whole peppers, and 1 pint bouillon, or boiling water, with y^ teaspoonf ul beef extract. Set the saucepan over the fire ; as soon as it boils draw to side of stove and let sim- mer till done — ^about 10 minutes ; then carefully remove the fish, lay it in its natural form on a warm dish. Melt 1 tablespoonful butter, add 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

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