This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1841 Excerpt: ...some light red wine, according to the size of the carp, with one third part water, an onion and carrot sliced, two or three shalots, some sweet herbs and spice: when the fish is done pour off the liquor, strain it, and reduce it to two thirds; then add a few spoonsful of sauce tournee (No. 8), let it boil, skim it, and ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1841 Excerpt: ...some light red wine, according to the size of the carp, with one third part water, an onion and carrot sliced, two or three shalots, some sweet herbs and spice: when the fish is done pour off the liquor, strain it, and reduce it to two thirds; then add a few spoonsful of sauce tournee (No. 8), let it boil, skim it, and season with a little cayenne pepper and salt; dish the fish and pour the sauce over it. Carpe a la Royale. 303--Carp, Prince's Way. After having cleansed the carp thoroughly, take out the rib bones, and in their places put a farce of whiting (No. 23) well seasoned; take a stewpan that will just hold the fish, line the bottom with slices of fat bacon, shalot, mushrooms, mace, and whole pepper; lay the carp upon this and pour in as much light wine as will cover the fish; let it stew for three quarters of an hour slowly, take up the fish, strain the liquor, and skim off the grease; reduce it with a few spoonsful of sauce tournee (No. 8) to a pretty thick consistence; the last moment mix in two ounces of cold butter, a little lemon juice, cayenne pepper and salt, and pour the sauce over the fish. Carpefrite a VAllemande. 304--Fried Carp With German Sauce. Prepare the carp by cleaning it, and cut it in slices about an inch thick; lay the slices in a dish and cover them with a marinade of sweet oil, sliced onion, pepper and salt, spices, and sweet herbs; about an hour before dinner, remove all the particles of the marinade, rub the slices over with egg, and dip them into bread crumbs: afterwards, fry them of a nice colour, dish them on a napkin with bunches of fried parsley, and serve in a sauce tureen; sauce a l'Allemande (No. 226), with the juice of a lemon: cray fish butter may be added to the sauce. Carpefrite a VAnglaise. 305--Carp Fried The E...
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Add this copy of The Young Cook's Guide: With Practical Observations to cart. $61.07, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2016 by Palala Press.
Add this copy of The Young Cook's Guide: With Practical Observations to cart. $76.50, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Nabu Press.