516. CARP, A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (7)

carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
mirepoix of white wine ↝ Onions, raw [Vegetables and Vegetable Products]
Provençale sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
groups of muscles fried in batter
scallops of perch ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]
green Ravigotte sauce ↝ Enchilada sauce, green [Dips, gravies, other sauces]
crayfish ↝ Crayfish, cooked [Shellfish]

Instructions (5)

Stew the carp in a mirepoix of white wine.
When done, drain and dish it up.
Pour some Provençale sauce over it.
Garnish it with groups of muscles fried in batter, and scallops of perch, tossed in green Ravigotte sauce.
Place a border if crayfish round the dish, and send to table.

Original Text

516. CARP, A LA PROVENCALE.
STEW the carp in a mirepoix of white wine, when done, drain and dish it up; pour some Provençale sauce over it, garnish it with groups of muscles fried in batter, and scallops of perch, tossed in green Ravigotte sauce; place a border if crayfish round the dish, and send to table.

Notes

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