514. CARP, A LA BOURGUIGNOTTE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (5)

CARP ↝ Fish, carp, raw [Finfish and Shellfish Products]
red wine ↝ Wine, red [Wine]
a rich Bourguignotte sauce (No. 28) ↝ Sauce, NFS [Dips, gravies, other sauces]
soft roes ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
crayfish ↝ Crayfish, cooked [Shellfish]

Instructions (5)

Stew the carp whole in red wine.
When done, drain and place it on an oval dish.
Sauce it with a rich Bourguignotte sauce (No. 28).
Garnish with soft roes and crayfish.
Send to table.

Original Text

514. CARP, A LA BOURGUIGNOTTE.
STEW the carp whole in red wine, when done, drain and place it on an oval dish; sauce it with a rich Bourguignotte sauce (No. 28), garnish with soft roes and crayfish, and send to table.

Notes

—