517. CARP, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

one or more carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
a gill of oil ↝ Oil, safflower [Fats and Oils]
a little tarragon-vinegar
mignonnette-pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
one-fifth of Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
fried parsley ↝ Parsley, raw [Not included in a food category]
slices of lemon ↝ Lemon, raw [Citrus fruits]
some butter sauce, (see No. 70,) ↝ Lemon-butter sauce [Dips, gravies, other sauces]
some Génoise sauce (No. 30) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Clean one or more carp, cut the fish into slices about two inches thick.
Place the slices in a basin, and season them with a gill of oil, a little tarragon-vinegar, mignonnette-pepper, and salt, bay-leaf, thyme and shallot.
Let the carp steep in this marinade till within about half an hour of dinner-time.
Drain them on a napkin, and dip each piece separately in flour.
Bread-crumb them in the usual way with egg and bread-crumbs mixed with one-fifth of Parmesan cheese.
Fry the pieces of carp of a fine colour, and dish them up on a napkin, placing the pieces so as to make the fish look whole.
Surround the carp with a border of fried parsley, and slices of lemon, and send to table with two sauce-boats containing some butter sauce, (see No. 70,) and some Génoise sauce (No. 30).

Original Text

517. CARP, A L'ALLEMANDE.
CLEAN one or more carp, cut the fish into slices about two inches thick; place the slices in a basin, and season them with a gill of oil, a little tarragon-vinegar, mignonnette-pepper, and salt, bay-leaf, thyme and shallot; let the carp steep in this marinade till within about half an hour of dinner-time; then drain them on a napkin, and dip each piece separately in flour; bread-crumb them in the usual way with egg and bread-crumbs mixed with one-fifth of Parmesan cheese; fry the pieces of carp of a fine colour, and dish them up on a napkin, placing the pieces so as to make the fish look whole; surround the carp with a border of fried parsley, and slices of lemon, and send to table with two sauce-boats containing some butter sauce, (see No. 70,) and some Génoise sauce (No. 30).

Notes

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