1626 Carpe à la Juive à l’Orientale

Name: Carpe à la Juive à l’Orientale
Cuisine: France
Ingredients: skinned almonds; saffron; fish

Preparation info

Appears in

Published 1903

Method

Prepare in the same way as for Carpe à la Juive adding to the reduced and finished sauce, a pinch of saffron and 60 g (