Carp in Court-Bouillon

• 1 carp (2-3 pounds)
• 1 recipe court-bouillon
• melted b

Prepare court-bouillon as directed. Strain and cool.

Put carp in strained court-bouillon and bring gently to a boil; lower heat and simmer fish until flesh flakes easily with a fork. Remove carp carefully from court-bouillon; drain; skin and trim. Serve immediately with melted butter flavoured to taste with lemon juice. Garnish with boiled new potatoes.