Carp with Cream Sauce (Carpe a l’Allemande)

Ingredients

• 1 medium-sized carp
• Pepper
• 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

   Clean the fish thoroughly, cutting off the head and fins.

2. 2

   Place it in a well-greased baking dish, season with pepper, salt, and lemon juice, and let it stand for half an hour.

3. 3

   Brush with melted butter, sprinkle with bread-crumbs, and add more butter on top.

4. 4

   Pour cream around, add onion and bay-leaf.

5. 5

   Bake in a moderate oven until flesh comes away from the bone, basting with cream.

6. 6

   Lift fish onto a hot dish, add meat extract to sauce, strain over fish, and garnish with parsley.

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.