Carp with Cream Sauce

Ingredients

• 1 medium-sized carp
• Pepper and salt
• Lemon juice
• | pt. sour cream
• I tea-sp. meat extract
• A little butter
• Bread-crumbs
• 1 onion
• 1 bay-leaf
• 1 or 2 sprigs of parsley

Method

1. 1

   Prepare the carp by cleaning and seasoning it with pepper, salt, and lemon juice.

2. 2

   In a saucepan, combine sour cream, meat extract, and a little butter.

3. 3

   Add the onion and bay-leaf, and cook until the onion is tender.

4. 4

   Pour the sauce over the carp and sprinkle with bread-crumbs.

5. 5

   Bake until the carp is cooked through.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 163. The excerpt below is the record exactly as published.

Carp with Cream Sauce (Carpe a l’Allemande) 1 medium-sized carp. Pepper and salt. Lemon juice. | pt. sour cream. I tea-sp. meat extract. A little butter. Bread-crumbs. 1 onion. 1 bay-leaf. 1 or 2 sprigs of parsley

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