Fried Roe of Carp (CEufs de Carpe frits) a la Bearnaise

Ingredients

• Wash the roe well
• sprinkle with salt
• sprinkle with pepper
• dip in egg
• then in bread crumbs
• fry in salad oil

Method

1. 1

   Wash the roe and dry; sprinkle with salt and pepper, dip in egg and bread crumbs, and fry in hot fat.

2. 2

   When done, squeeze lemon juice over it and arrange on a platter with bearnaise sauce and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 141. The excerpt below is the record exactly as published.

sprinkle with pepper and salt while fiying; when fish is golden brown on one side, turn over, and sprinkle with pepper and salt. Take care not to let the fish get greasy. If the fat is very hot when removing the fish, the fish should be perfectly dry, free from any fat. Ar¬ range on a paper napkin; garnish with lemon and tomatoes around; squeeze some lemon juice over the fish and serve with the tartare sauce. The tartare sauce can be put in baskets made of lemon around, or half tomatoes placed on slices of lemon. Boiled Carp ( Carpe bouillie) a la Bregitta r Scale, wash, and clean well; curve the fish; put a toothpick in the head and one in the tail and tie the curve with a string so it will re¬ main in shape. Put it in a large fish kettle with some water, salt, and bay leaves; steam (time according to size of the fish). For a 6-pound fish let simmer slowly for about twenty-five minutes. When done, lift it carefully from the pot on to a platter; pour some melted butter over it and put in the curve of the fish tiny boiled marbles of potato that has been put in melted butter and sprinkled with chopped parsley. Garnish with lemons around and some parsley at mouth. Serve for dinner with egg sauce a la Bregitta. Carp Larded with Truffles a la Chambord Carpe lardee de Truffes, a la Chambord Select a carp weighing from three to four pounds for ten to twelve people; scale, wash, and clean well; bone on the side, removing the bones carefully; rub over on the inside with butter, onion juice, pep¬ per, and salt. Fill with forcemeat made from the carp; put on a buttered pan and lard with truffles. Cut small points of truffle; stick little holes with the small point of a knife; put a truffle into each hole; speck fish all over with truffles from head to tail about a quarter inch apart; rub the head with white of egg; sprinkle with chopped truffles; make an eye of lemon and truffles; then put in the pan a cup of sherry, pepper, salt, and some sliced onion; cover the AMERICAN COOK BOOK 97 pan well; cook in oven from twenty to twenty-five minutes, accord¬ ing to size of the fish. When ready, glaze with a thin light brown glaze, not too thick or it will cover the fish. The fish and the truf¬ fles must show when the fish is glazed. Take care not to glaze the head (as the truffles would then be washed off). Place on a hot platter with parsley in the fish’s mouth; garnish all around with lemons and parsley. Serve with a white truffle sauce. Forcemeat of Carp {Farce de Carpe) About one pint milk, one pint cream, two pounds carp, whites of ' three eggs not beaten, salt and pepper to taste. Put through the machine about six times; beat it through a fine sieve; then put it in a large saucepan on ice and stir with a whisk; adding cream and milk mixed (say a quart). [Sometimes the fish will take much more milk and cream than at other times; it depends upon the quality of the fish.] When half amount of cream and milk has been added, add some salt and pepper then more cream and milk. After that, try a little in hot water on the stove, again and again adding more cream and milk until the mousse is of the right consistence. Used for stuffing, etc. Fried Roe of Carp {CEufs de Carpe frits ) a la Bearnaise Wash the roe well, put on a cloth to dry; sprinkle with salt and pepper; dip in egg, then in bread crumbs, and fry in salad oil

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