Forcemeat Carp a l’Aacienne

Ingredients

• a good-sized Carp
• 10oz. of bread
• 10oz. of bread panada
• two eggs
• season with salt
• and pepper
• some reduced veloute sauce maigre thickened with an egg

Method

1. 1

   Remove flesh from the Carp bones, cut off head and tail.

2. 2

   Make forcemeat with flesh, bread, panada, salt, pepper, eggs, and veloute sauce.

3. 3

   Poach a small piece to check consistency.

4. 4

   Shape forcemeat to replace Carp body, fill with ragout of roes, mushrooms, truffles, and crayfish tails.

5. 5

   Poach in the oven and serve with ragout on the side.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 154. The excerpt below is the record exactly as published.

Forcemeat Carp a l’Aacienne. — Take a good-sized Carp, scale it, and remove all the flesh from the bones ; then cut off the head and tail, leaving about lin. of the bone on each so as to fix them in the forcemeat. Make a forcemeat of the flesh rubbed through a sieve, to every pound of it add lOoz. each of bread and bread panada, season with salt and pepper, add two eggs and some reduced veloute sauce maigre thickened with an egg

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