1627 Carpe à la Juive aux Raisins

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the fish in the same way as Carpe à la Juive adding to the reduced and finished sauce, 30 g (1 oz) caster sugar; ½ dl (2 fl ozor ¼ U.S. cup) vinegar; and 80 g ( oz) depipped raisins and 50 g (2 oz) each of currants and sultanas all previously allowed to swell in lukewarm water.