Carp plunged live into poaching liquor with vinegar, served with boiled potatoes, melted butter and horseradish.
"Marinated carp." Carp divided into pieces, poached in water with vinegar, julienne vegetables and spices. It is served cold in the jellied stock.
Carp cut into pieces and braised in red wine with mushroom caps and pearl onions. The braising liquid is thickened with beurre manié and it is served with croûtons.
"Stuffed carp." There are various ways of preparing stuffed carp. 1) Carp stuffed with mushrooms or foie gras. 2) Carp stuffed with pork forcemeat, bread soaked in milk, onions, parsley and eggs with melted butter, sprinkled with breadcrumbs and baked au gratin. 3) Stuffed with mousseline forcemeat of pike, braised in white wine and fish stock, garnished with mushrooms.
