"Carp in the style of the boatman." A small carp stuffed with fish mousse, baked in white wine stock and baked with shallots, mushrooms and lemon juice, sprinkled with breadcrumbs. It is served with rice and quenelles, crayfish tails, mushrooms and fillets of sole en goujon.

Carp, skinned and larded, stuffed with forcemeat mixed with soft roes, braised, with quenelles, truffles, mushrooms and crayfish in red wine sauce.

Carp served cold with garlic and cayenne pepper in white wine and onion sauce or aspic.

A dish from Alsace of carp stuffed with raisins, sultanas and currants, chopped almonds, herbs and spices, baked and served cold in aspic.

Carp stuffed with pike forcemeat, poached in white wine and served with choucroute and boiled potatoes.

Crucian carp. A carp of silvery gold colour, similar to bream in appearance.

Carp stuffed with foie gras and truffles, moistened with white wine and baked.

Carp cut into pieces, poached in light beer and red wine, onions, thyme, bay leaves, cloves and parsley. The stock is thickened with rye breadcrumbs or gingerbread. Seasoned with a little vinegar and finished with chopped almonds and sultanas.

Carp stuffed with its roe, poached and served in wine sauce enriched with cream and garnished with crayfish tails.

"Carp in the style of Vichy." Carp stuffed with mushrooms.