Carp Larded with Truffles a la Chambord

Ingredients

• Select a carp weighing from three to four pounds
• rub over on the inside with butter
• onion juice
• pepper
• salt
• fill with forcemeat made from the carp
• put in the pan a cup of sherry
• some sliced onion

Method

1. 1

   Scale, wash, and clean the carp; bone on the side.

2. 2

   Rub inside with butter, onion juice, pepper, and salt.

3. 3

   Fill with forcemeat, place on a buttered pan, and lard with truffles.

4. 4

   Cook in the oven for 20-25 minutes.

5. 5

   Glaze lightly, ensuring fish and truffles show.

6. 6

   Serve with a white truffle sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 141. The excerpt below is the record exactly as published.

Carp Larded with Truffles a la Chambord Carpe lardee de Truffes, a la Chambord Select a carp weighing from three to four pounds for ten to twelve people; scale, wash, and clean well; bone on the side, removing the bones carefully; rub over on the inside with butter, onion juice, pep¬ per, and salt. Fill with forcemeat made from the carp; put on a buttered pan and lard with truffles. Cut small points of truffle; stick little holes with the small point of a knife; put a truffle into each hole; speck fish all over with truffles from head to tail about a quarter inch apart; rub the head with white of egg; sprinkle with chopped truffles; make an eye of lemon and truffles; then put in the pan a cup of sherry, pepper, salt, and some sliced onion

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