Fried Carp’s Roes

Ingredients

• a bowl of water
• a little vinegar
• salt to taste
• batter
• frying-pan of boiling fat

Method

1. 1

   Clean the required number of very fresh Carp’s roes, put them into a bowl of water, and let them soak for several hours, changing the water frequently.

2. 2

   Take them out, put them in a saucepan with a little boiling water and vinegar, sprinkle in salt to taste, and boil them for a few minutes; take them out, drain them, dip them into batter, plunge them into a frying-pan of boiling fat, and fry to a good brown.

3. 3

   Place them on a cloth to drain, arrange them on a napkin spread over a dish, and serve with fried parsley for garnish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 157. The excerpt below is the record exactly as published.

a little vinegar, and boil until they are done. Drain them, and put them into some fish consomme or general stock. Boudins of Carp served with Supreme Sauce. — Prepare some forcemeat of Carp, making it rather stiffer than is generally used for quenelles. Fry a chopped onion in butter without colouring it, then mix it with the forcemeat. Chop some truffles and some cooked fillets of chicken and tongue. Boil some bechamel sauce till stiffly reduced, then put in the chopped truffles and fillets, stir them over the fire for a few minutes, and take the saucepan off. Put some small equal quantities of forcemeat on buttered strips of paper about 3 tin. long and 2 jin. wide, make a hollow by pressing the forcemeat or boudins in the centre, and put in each a small quantity of the salpii^on of chopped truffles, &c., without quite filling them ; then cover that completely with forcemeat. Prepare some Carp-roes for garnish, and reduce some veloute sauce maigre with some essence of mushrooms. Put the boudins in a deep frying- or saute-pan with a little stock, and let it simmer for fifteen minutes. When cooked, drain the boudins, arrange them in a circle on a hot dish, put the roes in the centre, pour the reduced sauce over them, and serve. Fried Carp’s Roes. — Clean the required number of very fresh Carp’s roes, put them into a bowl of water, and let them soak for several hours, changing the water frequently. Take them out, put them in a saucepan with a little boiling water and vinegar, sprinkle in salt to taste, and boil them for a few minutes ; take them out, drain them, dip them into batter, plunge them into a frying-pan of boiling fat

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