01-06-2008, 07:51 PM
Ingredients
One Carp
1/2 cup vinegar
1 tsp. sugar
1/2 cup minced mushrooms
1/2 cup minced onions
1 egg
1/2 cup bread crumbs
1 stick of butter
1/2 cup chopped onions
1 chopped carrot
Juice of 1 lemon
Salt and pepper
[left]Directions
Wash the flesh with vinegar and let it stand for fifteen minutes.
Mix bread crumbs, sugar, onions mushrooms and carrots together with a cup of water or white wine and stuff the fish. Brush the fish all over with a stirred egg, cover it thickly with bread crumbs and a few lumps of butter. Then bake for an hour in a moderate oven, basting occasionally.
When the fish is done, place it on a heated platter and garnish with slices of lemon. Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 tablespoon of butter. Cook for a moment to thicken, strain, add the juice of a lemon, and pepper and salt to taste and pour over the fish.[/left]
One Carp
1/2 cup vinegar
1 tsp. sugar
1/2 cup minced mushrooms
1/2 cup minced onions
1 egg
1/2 cup bread crumbs
1 stick of butter
1/2 cup chopped onions
1 chopped carrot
Juice of 1 lemon
Salt and pepper
[left]Directions
Wash the flesh with vinegar and let it stand for fifteen minutes.
Mix bread crumbs, sugar, onions mushrooms and carrots together with a cup of water or white wine and stuff the fish. Brush the fish all over with a stirred egg, cover it thickly with bread crumbs and a few lumps of butter. Then bake for an hour in a moderate oven, basting occasionally.
When the fish is done, place it on a heated platter and garnish with slices of lemon. Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 tablespoon of butter. Cook for a moment to thicken, strain, add the juice of a lemon, and pepper and salt to taste and pour over the fish.[/left]