No. 1153 — Fried or Baked Carp with Four Sauces
English historical translation of Molokhovets recipe No. 1153 from the 1901 Russian cookbook, retaining original methods and measures.
Scale the carp, cut into portions and score along the backbone in several places. Salt and let the salt dissolve, then dry thoroughly.
Dip each piece in beaten egg, coat in breadcrumbs and fry on both sides in hot butter.
To roast the carp whole, brush with butter, put on a baking sheet in a hot oven and baste frequently as in No. 1131.
Serve in one of four ways:
a) With walnut sauce No. 455.
b) Or with white lemon sauce No. 2419.
c) Or with brown sweet-and-sour sauce No. 287.
d) Or fry the portioned carp, add ½–1½ glasses of sour cream, boil twice and serve, optionally with boiled potatoes and cucumbers.
To provide
3 Russian pounds of carp and 3–4 spoonfuls of butter | 2 eggs and 4–5 rusks |