Carp Soup

Ingredients

• Select a good-sized carp
• Ys bottle Bhine wine
• 1 onion
• Ys carrot
• a bouquet
• the yolk of 3 hard-boiled eggs
• Y« ounce butter
• 2 fillets of anchovies

Method

1. 1

   Clean and wash the carp, put it in a kettle, add wine and broth to cover, onion, carrot, and bouquet; cook till tender; remove from fire, let fish remain in broth till cold; take out, remove meat from bones, pound fine; strain broth, add roll slices, boil 15 minutes; mix with fish, add yolks, and mix well; put in saucepan, add broth to make creamy soup; boil a few minutes; press through a sieve; heat, add butter and anchovies, then serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 38. The excerpt below is the record exactly as published.

Carp Soup. — Select a good-sized carp, clean and wash it, put it in a kettle, add Ys bottle Bhine wine and sufficient white broth to coyer, 1 onion, Ys carrot, and a bouquet ; place the kettle over the fire, and cook till tender ; remove from the fire, and let the fish re- main in the broth till cold ; then take it out, remove all the meat from the bones, and pound it fine ; strain the broth, cut a roll into slices, add it to the broth, and boil 15 minutes ; then add it to the fish, with the yolk of 3 hard-boiled eggs, and mix all well together ; put the mixture in a saucepan, add sufficient white bouillon to make a creamy soup ; let it boil a few minutes ; press it through a sieve ; let it get hot, add Y« ounce butter and 2 fillets of anchovies

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