518. CARP, FRIED A LA VENITIENNE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

for stewing the carp

one or more carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
a white wine mirepoix (No. 236) ↝ Onions, raw [Vegetables and Vegetable Products]

for masking the carp

stiffly-reduced Allemande sauce (No. 7) ↝ Sauce, NFS [Dips, gravies, other sauces]
some of the liquor the fish have been stewed in

for coating

bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
bread-crumbs mixed with one-third of grated Parmesan cheese ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for garnishing

good Venetien sauce (No. 26) ↝ Sauce, NFS [Dips, gravies, other sauces]
quenelles of carp mixed with some purée of mushrooms ↝ Fish, carp, raw [Finfish and Shellfish Products]
purée of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (14)

Stew one or more carp in a white wine mirepoix (No. 236).
Drain them on an earthen dish.
Remove the skin from the carp.
Mask the carp with a coating of stiffly-reduced Allemande sauce (No. 7) to which has been added some of the liquor the fish were stewed in.
When the sauce has cooled upon the carp, first strew over some bread-crumbs.
Egg them over with a paste-brush.
Cover them entirely with bread-crumbs mixed with one-third of grated Parmesan cheese.
Place the carp in a buttered baking-dish or sheet.
Put them in the oven to bake half an hour before dinner.
They should be of a light-brown colour.
Set the fish on an oval dish.
Sauce them round with some good Venetien sauce (No. 26).
Garnish with quenelles of carp mixed with some purée of mushrooms.
Send to table.

Original Text

518. CARP, FRIED A LA VENITIENNE.
STEW one or more carp in a white wine mirepoix (No. 236); drain them on an earthen dish, and after removing the skin, proceed to mask them with a coating of stiffly-reduced Allemande sauce (No. 7) in which has been added some of the liquor the fish have been stewed in. When the sauce has cooled upon the carp, first strew over some bread-crumbs, then egg them over with a paste-brush, and cover them entirely with bread-crumbs mixed with one-third of grated Parmesan cheese; then place the carp in a buttered baking-dish or sheet, and half an hour before dinner put them in the oven to bake: they should be of a light-brown colour: set the fish on an oval dish, sauce them round with some good Venetien sauce (No. 26), garnish with quenelles of carp mixed with some purée of mushrooms, and send to table.

Notes

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