Carpe à la Bourbonnaise

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut in thick slices a carp about two pounds in weight (the roes to be kept for another dish). Add the same weight of onions cut in round slices. Brown the whole in butter and add a glass of water and half a bottle of claret; salt and pepper. Let it simmer for about four hours. Serve in a hollow dish with pieces of bread fried in butter round it.