1628 Carpe à la Polonaise

Name: Carpe à la Polonaise
Cuisine: France
Ingredients: carp; fish forcemeat a; fish kettle; sugar; vinegar; gingerbread; fish stock; red wine; bouquet garni; shallot; onion; almonds; cayenne pepper; butter; gingerbread; vegetables; caramel

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stuff the carp with a Fish Forcemeat A, braise it gently in a fish kettle with 50 g