Prepare a bouillon from 1 carrot, 1 parsley root, 1 celery root, ½ onion, 10–15 allspice, 2–3 bay leaves, and 2–3 mushrooms. Strain the bouillon, add
Serve with dumplings or with fish forcemeat.
*The crucian, sometimes called crucian carp, is a small (12 inch) freshwater fish of a deep yellow color. Native to Central Europe, it closely resembles a carp, which can be substituted for crucian in these recipes. Its French name is carassin; lean varieties are called Prussian carp.
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