cut it into convenient pieces. Dip in milk then
in seasoned flour, and fry in hot fat.

CARP A LA COBLENTZ

Boil the fish with one cupful of Rhine wine, two cupfuls of white
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stock, two carrots and two onions sliced, half a cupful of sliced
mushrooms and minced parsley, salt, pepper, and sweet herbs to
season. Add water if the stock is not sufficient to cover. Boil for
half an hour, take the fish up, then thicken the sauce with butter
and flour, and add the juice of half a lemon with another
tablespoonful of butter. Pour over the fish and serve.

BAKED CARP A LA MARINIERE

Clean the fish and line it with bacon. Boil carefully in court
bouillon to which one quarter of the quantity of white wine has been
added. Boil for five minutes, then put the pan into the oven and
bake for an hour and a half, basting frequently. Take out the fish,
strain the liquid, thicken with browned flour, add a wineglassful
of white wine, and boil until thick. Rub through a sieve and add
three tablespoonfuls of butter. Pour over the fish and serve.

STEAMED CARP

Scale and clean the fish and steam until done. Serve with sour cream
or with a Drawn-Butter Sauce seasoned with lemon-juice.

CARP IN MATELOTE

Cook the cleaned carp in a fish-kettle with
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two sliced onions, a bunch of parsley, a little salt, a few
pepper-corns, two cloves of garlic, a quart of red wine and a pint
of water. Cook slowly for forty minutes and take out the fish.
Strain the sauce and reduce by rapid boiling to one quart. Thicken
with butter and browned flour and boil for half an hour. Skim,
add three tablespoonfuls of butter, one tablespoonful of anchovy
paste, and the juice of a lemon. Pour over the fish and serve.

CARP A LA BOURGUINOTTE

Stew the carp in red wine, drain, and place on a platter. Cook
four shallots, two cloves, a blade of mace, a pinch of thyme, a
bay-leaf, and a mushroom for five minutes in enough red wine to
cover. Add enough beef stock to make the required quantity of sauce,
and thicken with butter and browned flour. Cook until thick, strain,
and pour over the fish.

CARP A LA PERIGUEUX

Cook the carp in wine and drain. Chop six truffles fine, add a
tablespoonful of chopped raw ham, a pinch of thyme, and a bay-leaf.
Cook for ten minutes in sufficient white wine to cover. Add a cupful
of beef stock and thicken with butter and browned flour.
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Cook until thick, rub through a sieve, add a tablespoonful of butter