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nd three onions chopped fine, and sage, thyme, bay-leaves, parsley, cloves, and bruised garlic to season. Simmer for an hour and let cool in the liquid. CARP A L'ITALIENNE Clean, scale, and slice the fish. Fry with onion, parsley, thyme, salt, and pepper, using plenty of butter. Add white wine to cover and simmer for ten minutes; then put in the oven and bake until tender. Add two lemons sliced and one cupful each of chopped almonds and currants. Cook long enough to soften the currants, adding stock if necessary. CARP A L'ALLEMANDE Clean and cut into strips two pounds of [Page 84] carp. Add one wineglassful of Claret, one cupful of beef stock, one cupful of chopped mushrooms, a carrot and an onion chopped fine, and salt, pepper, thyme, clove and parsley to season. Simmer for an hour, add a tablespoonful of capers, and serve on buttered toast. CARP A LA BORDELAISE Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls of white wine, a clove of garlic, three cloves, and salt and pepper to season. Cook for fifteen minutes, then add two quarts of cold water. Boil the carp in this sauce and drain. Prepare a sauce as follows: Chop fine a small onion and a shallot. Season with salt and pepper, and cook until soft with a wineglassful of Claret. Add two cupfuls of beef stock and bring to the boil. Thicken with two tablespoonfuls of browned flour rubbed smooth in a little cold water, season with salt, red pepper, minced parsley, and chives, and add a small piece of cooked chopped marrow. Pour over the fish and serve very hot. BROILED CARP Broil as usual and serve with melted butter, lemon-juice, and minced parsley poured over it. [Page 85] CARP A LA FRANCAISE Cut the cleaned fish into square pieces and put it into a saucepan with four tablespoonfuls of olive-oil, one cupful of Claret, and a tablespoonful of butter blended with an equal quantity of flour. Add a chopped clove of garlic, a shallot, a quarter of a pound of mushrooms, and salt, pepper, and minced parsley to season. Cook for twenty minutes and serve. FRIED CARP--I Soak the fish over night in salt water. Drain, rinse in cold water, season with pepper and salt, dredge in flour, and fry in butter. FRIED CARP--II Cook the carp in court bouillon, drain, and cut in slices. Cover with a very thick Cream Sauce and let cool. Dip in crumbs, then in egg and crumbs, and fry in deep fat. FRIED CARP--III Clean the fish and
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