Stuffed Baked Carp with Tomatoes (Carpe farcie de Tomates et cuite au four)

Ingredients

• Select a nice fresh carp
• Two cups bread crumbs
• one cup tomato juice
• juice of one onion
• pepper to taste
• salt to taste
• two tablespoons chopped parsley
• three tablespoons melted butter
• one egg

Method

1. 1

   Select a nice fresh carp; scale, wash, and clean well; cut on the side from head to tail; open; remove bones; stuff with bread stuffing; turn fish over in a buttered pan — uncut side up; rub some egg over the fish; sprinkle with bread crumbs well; put some butter on top; bake in oven for twenty-five to thirty-five minutes, according to size of the fish.

2. 2

   When done, remove carefully from the pan to a platter; garnish it with parsley and slices of tomato with a piece of lemon on top.

3. 3

   Serve with tomato sauce, made in the pan the fish has cooked in.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 140. The excerpt below is the record exactly as published.

Stuffed Baked Carp with Tomatoes Carpe farcie de Tomates et cuite au four Select a nice fresh carp; scale, wash, and clean well; cut on the side from head to tail; open; remove bones; stuff with bread stuffing; turn fish over in a buttered pan — uncut side up; rub some egg over the fish; sprinkle with bread crumbs well; put some butter on top; bake in oven for twenty-five to thirty-five minutes, according to size of the fish. When done, remove carefully from the pan to a platter; garnish it with parsley and slices of tomato with a piece of lemon on top. Serve with tomato sauce, made in the pan the fish has cooked in. Fish for dinner. Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons THE SWEDISH, FRENCH, chopped parsley, three tablespoons melted butter, one egg

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