Stewed Carp and Eel

Ingredients

• Have a carp
• an eel
• some barbel
• live crayfish
• half-cooked onions
• chopped mushrooms
• a bunch of herbs
• salt
• pepper
• moisten with good stock
• red wine

Method

1. 1

   Cut all but the crayfish into pieces, warm in some browning made of butter and flour, add half-cooked onions, chopped mushrooms, herbs, salt, and pepper; moisten with stock and red wine, boil over a quick fire, then simmer half an hour over a slow fire.

2. 2

   Serve with sippets of fried bread.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 10. The excerpt below is the record exactly as published.

Stewed carp and eel. Selle de mouton à l’anglaise. Saddle of mutton. Chapon rôti, au cresson. Roast capon and watercress. Macaroni à l’italienne. Maccaroni cheese. Pommes à la Bourdaloue. Apples à la Bordaloue. Soup à la Faubonne. Cut up some young onions, celery, lettuce, and sorrel-leaves, brown them in fresh butter, add them to your stock, and, when boiling, thicken with a purée of green peas, and serve. Stewed carp and eel. Have a carp, an eel, some barbel, and live crayfish, cut all but the crayfish into pieces, and warm in some browning made of buttèr and flour, add some halfcooked onions, chopped mushrooms, a bunch of herbs, salt and pepper ; moisten with good stock, red wine

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