512. CARP, A LA CHAMBORD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (6)
  1. Choose, if possible, a carp* weighing about six pounds, and after scalding, drawing, and thoroughly cleansing the fish, stuff it with some quenelle force-meat of whitings.
  2. Then lay the carp on a buttered sheet of paper placed upon the drainer of an oval fish-kettle; cover the entire fish with a coating of force-meat of whitings about half an inch thick, keeping the head clear, and with some “contises” fillets of soles, form thereon a decoration resembling scales, but larger; in the angles of these, place the tail of a crayfish, trimmed for the purpose; cover the whole with thin layers of fat bacon, moisten with a white wine mirepoix, and set it to braize gently on a moderate fire, carefully preventing it from boiling fast, as that would tend to displace the fillets, &c., with which the carp has been decorated.
  3. If the fish is of large size, it will require about an hour to braize it; when done, drain it from its braize, remove the layers of fat bacon, &c., and place it on a large silver dish;
  4. garnish round the extremity of the inner edge of the dish with alternate groups of small quenelles of whitings à la Périgueux, button-mushrooms, white muscles, and crayfish tails;
  5. sauce round the carp, without covering any part of it, with some Allemande incorporated with part of the liquor in which the fish has been braized, a pat of anchovy butter, and some lemon-juice;
  6. glaze the head of the carp, and after ornamenting each end of the dish with a group of large crayfish, send to table.
Original Text
512. CARP, A LA CHAMBORD CHOOSE, if possible, a carp* weighing about six pounds, and after scalding, drawing, and thoroughly cleansing the fish, stuff it with some quenelle force-meat of whitings. Then lay the carp on a buttered sheet of paper placed upon the drainer of an oval fish-kettle; cover the entire fish with a coating of force-meat of whitings about half an inch thick, keeping the head clear, and with some “contises” fillets of soles, form thereon a decoration resembling scales, but larger; in the angles of these, place the tail of a crayfish, trimmed for the purpose; cover the whole with thin layers of fat bacon, moisten with a white wine mirepoix, and set it to braize gently on a moderate fire, carefully pre-venting it from boiling fast, as that would tend to displace the fillets, &c., with which the carp has been decorated. If the fish is of large size, it will require about an hour to braize it; when done, drain it from its braize, remove the layers of fat bacon, &c., and place it on a large silver dish; garnish round the extremity of the inner edge of the dish with alternate groups of small quenelles of whitings à la Périgueux, button-mushrooms, white muscles, and crayfish tails; sauce round the carp, without covering any part of it, with some Allemande incorporated with part of the liquor in which the fish has been braized, a pat of anchovy butter, and some lemon-juice; glaze the head of the carp, and after ornamenting each end of the dish with a group of large crayfish, send to table.
Notes
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