Carp A La Chambord

Take a very huge carp, scale and empty it as directed in No. 1. Have the soft roes of other small carp, which put into the body of the large one, after you have seasoned them with chopped parsley, salt, pepper, and spices. Sew up the belly of the carp, and lard two squares on the back with very small pieces of bacon. Next lay the carp in a fish-pan, with two ladles of court-bouillon, and put it into the oven, but mind it must be basted frequently with the marinade. When it is done, drain it, but take care you do not break it. Glaze the parts that are larded, and dish it with la chambord and its garnish.

The chambord is a dish very seldom served in this country, as the English nobility prefer sea-fish to any freshwater fish, except the perch. The chambord is the same sauce as the financiere; you have only to reduce a little of the marinade in which you have done the fish, whether carp, or jack, etc. and put into it some essence of anchovies, Cayenne, and lemon-juice. All sorts of garnish are required: lambs' sweetbread, cocks'-combs, mushrooms, truffles, quenelles, small pigeons called squabbs, etc.

Matelotte Of Carp A La Royale

Take several carp, which cleanse as directed in No. 1. Cut them into thick slices; first cut off the head, but never forget to take out the stone which is at the top of the spine, exactly about the neck, for it has a most nauseous bitter taste. Next cut the remainder into three equal parts, and wash them well, then lay them on a clean towel to drain, after which put them into a stew-pan just large enough to contain the quantity of fish you wish to cook. As you are to boil the fish with wine only, if you were to take too large a vessel, it would require too much wine, which would be wasted. Sprinkle a little salt over the fish. Pour only as much wine as is requisite just to cover the carp, and let it stew over a large fire. As soon as the wine boils, if it is good, or unadulterated, it will catch fire. Red wine of course is used. Then take your pan off from the fire, and leave it on the corner of the stove, and make a sauce in the following manner:

Put a quarter of a pound of butter into a stew-pan, and make a roux by mixing a little flour. When the roux begins to get brown, put in two large onions cut in quarters, and let them fry till they are entirely melted. Then moisten with some of the wine in which the fish has been stewing; add a large bunch of parsley and green onions, seasoned with allspice, thyme, bay-leaf, etc. Pick a pint of mushrooms, wash them well, turn the finest, and throw them into a little water and lemon-juice to keep them white. The parings are to be used for the improvement of the taste of the sauce, from which skim off all the fat; then strain it through a tammy over the carp, which you must have drained well beforehand. You must have ready some small onions, fried brown in butter, and stewed separately in a little broth; and some mushrooms likewise stewed separately. Then dish the carp with the head in the middle. You must also have some soft roes stewed separately in vinegar, that they may be quite firm; with these garnish the matelotte. Next have a dozen of toasts made of rasped crust of bread, a few quenelles, and a few craw-fish, and dish the matelotte rather high in the middle. Let the sauce boil, and put in a good lump of butter kneaded with a little flour, two spoonfuls of essence of anchovies, and the juice of a lemon. The sauce must be rather highly seasoned and thick, that it may cover well and adhere to the fish. The small onions and mushrooms are not to be omitted, but put them over the fish.

How To Cook Eels

Matelotte Of Eels

Take one or two live eels. Throw them into the fire. As they are twisting about on all sides, lay hold of them with a towel in your hand, and skin them from head to tail. This method is the best, as it is the means of drawing out all the oil, which is unpalatable. Cut the eels in pieces without ripping the belly; then run your knife into the hollow part, and turn it round to take out the entrails. Wash them well, that no blood may remain. Mark the pieces of eel in the same manner as you do the carp. The eel is longer in doing, but the process is the same. It will frequently happen that a matelotte is made of all sorts of fish, such as carp, tench, pike, and eels. The carp is sooner done than any of the other mentioned fish; but they are, notwithstanding, always cooked together when they can be procured.