1623 Carpe Chambord

Name: Carpe Chambord
Cuisine: France
Ingredients: truffle; lard; fish kettle; forcemeat; fish; fish forcemeat; mushrooms; soft roes; carp; skewers; chambord garnish; rice; fish stock; glaze; red wine; vegetables; herbs

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Select a mirror carp of approximately 2 kg (4½ lb) in weight and stuff it with a fine