1619 Carpe à l’Ancienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

This is a preparation of the old classical kitchen which borders on the realms of fantasy as far as the preparation of food is concerned. Although little used today, it has some claim to originality and the following is a resumé of the recipe.


Remove the head and tail from the carp and with the flesh prepare a forcemeat using butter and keeping the mixture rather firm. On to a suitable base or dish, mould this forcemeat into the shape of the body of the carp enclosing in it a Régence garnish for fish mixed with some thick Sauce Espagnole made with fish Fumet. Place the head and tail in their correct positions taking care that they are joined to the forcemeat, then decorate it all over with crescents of truffle cut into graduated sizes so as to represent the scales of the fish.

Sprinkle with melted butter, cover with thin slices of salt pork fat and then with sheets of paper; cook carefully in a fairly slow oven and when ready, remove the paper and fat; serve accompanied with Sauce Genevoise.