1624 Carpe à la Juive

Name: Carpe à la Juive (Israeli Method)
Cuisine: France
Ingredients: fish kettle; carp; shallots; onion; flour; oil; white wine; moisten; water; fish stock; cayenne pepper; salt; bouquet garni; garlic; parsley; fish

Israeli Method

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cut a medium-sized carp into sections on the bone 1 cm (⅔ in) thick; place them in a fish kettle with 150 g (5