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1619 Carpe à l’Ancienne
Preparation info
- Difficulty
Medium
Appears in
Published 1903
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.
Method
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</