European and American cuisine

Place the fish in a dish with 1 onion cut into slices, ½ bunch fresh parsley, 1 sprig of thyme, and 2 bay leaves ; cover and let stand 30 minutes ; remove the pieces, wipe dry with a soft napkin, and dust lightly with flour. Have ready some fresh grated bread crumbs and 1 well-beaten egg ; take each piece separately on a fork, dip first in the egg, then cover with the bread crumbs. Place a deep frying pan with 2 ounces butter and 2 ounces lard over a moderate fire ; as soon as hot put in as many fish pieces as will conveniently go in, and fry light brown on both sides ; when all are fried, arrange them on a warm dish and serve with sauce Tartare, or spread 2 ounces maître d'hôtel butter over the fish and serve. Carp^ Broiled. — Split a well-cleaned carp down the back, remove the backbone, season the fish with salt, brush over with melted butter, and cover with bread crumbs; lay the fish on a broiler over a moderate fire with the fiesh side toward the fire, broil about 12 minutes on the flesh side, then turn over and broil 5 minutes on the skin side, dress the fish on a warm dish, spread over 2 tablespoonfuls maître d'hôtel butter, lay the fish together again in its natural form, and serve. Carp in Polish Sauce (also called Beer Fish).— Clean, wash, and cut into pieces a fish of 4 pounds, sprinkle with 1 tablespoonful salt, and set aside for ½ hour ; 30 minutes before serving put the fish in a stew pan with 1½ pint brown beer, or lager beer, 2 cut onions, 1 bay leaf, 6 whole peppers, 1 lemon cut into slices and freed from pits. Place over the fire and stew slowly until done, then take the fish out, lay it on a warm dish. Mix 1 tablespoonful butter with 1 tablespoonful flour, stir it into the sauce, add 1 tablespoonful sugar, cook a few minutes, strain, and pour the sauce over the fish. In place of sugar, 1 lebkuchen may be soaked in a little of the fish gravy, mashed fine, and added to the sauce; but less flour must be taken. Carp en Matelote. — Scale and clean a 4-pound carp, cut it into 2½-inch-sized pieces ; season with 1 even tablespoonful salt ; put the fish in a sancepan, add 1 pint of red wine, 2 onions cut into pieces, a large bouquet, 12 whole peppers, and 1 pint bouillon, or boiling water, with ½ teaspoonful beef extract. Set the saucepan over the fire ; as soon as it boils draw to side of stove and let simmer till done — ^about 10 minutes ; then carefully remove the fish, lay it in its natural form on a warm dish. Melt 1 tablespoonful butter, add 1 tablespoonful flour, cook, and stir 3 minutes; strain the fish broth, add 1 pint of it to the flour and butter, also ½ can small mushrooms ; cook 15 minutes. Have ready 12 small fish forcemeat balls boiled in salted water and 12 small white cooked onions ; lay the forcemeat balls, the onions, and the mushrooms around the fish, pour some of the sauce over, and serve the remainder in a sauce bowl. Carp Roasted with Crème à l'Allemande.— Procure a