515. CARP, A LA PERIGUEUX.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (6)

carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
wine ↝ Wine, rice [Wine]
Perigueux sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a pat of anchovy butter ↝ Fish, anchovy [Fish]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
lobster quenelles

Instructions (4)

Stew the carp in wine.
Drain it, and dish it up.
Sauce it with Perigueux sauce incorporated with a pat of anchovy butter and some lemon-juice.
Garnish with a border of lobster quenelles, and serve.

Original Text

515. CARP, A LA PERIGUEUX.
STEW the carp in wine, drain it, and dish it up; sauce it with Perigueux sauce incorporated with a pat of anchovy butter and some lemon-juice; garnish with a border of lobster quenelles, and serve.

Notes

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