1622 Carpe à la Canotière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff some small carp of 400–500 g (15 oz-1 lb 2 oz) in weight with a Fish Forcemeat B. Incise the sides with shallow cuts then place in a dish which has been buttered and sprinkled with chopped shallots; season and surround the fish with turned raw button mushrooms.

Cook according to the method à la Bercy and a few minutes before it is cooked, sprinkle the fish with very fine breadcrumbs and melted butter so that the final cooking will form a light gratin.

Serve the carp on a dish surrounded with untrussed crayfish cooked in Court-bouillon and small gudgeons prepared en Manchon. Surround the edge of the dish with a border of lightly baked shapes of puff pastry.