1628 Carpe à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the carp with a Fish Forcemeat A, braise it gently in a fish kettle with 50 g (2 oz) chopped onion; 25 g (1 oz) chopped shallot; a Bouquet garni; litres (2⅝ pt or U.S. cups) red wine; 5 dl (18 fl ozor U.S. cups) Fish Stock and 100 g ( oz) gingerbread (Pain d’Epice) cut into large dice.

Serve accompanied with a sauce prepared in the following manner: Cook 1 dl ( fl oz or ½ U.S. cup) vinegar and 50 g (2 oz) sugar until a light blond caramel. Pass the cooking liquid, vegetables and gingerbread through a fine sieve, add this to the caramel and reduce it to 3 dl (½ pt or U.S. cups). Thicken and enrich this sauce with 100 g ( oz) butter, add a touch of Cayenne pepper and finish with 50 g (2 oz) lightly grilled, shredded almonds.