No. 2492 — Carp with Champignon Sauce

Fry 2 grated onions and 12–20 cleaned, finely chopped champignon mushrooms in 2–4 tablespoons of walnut or mustard oil. Add 1½ glasses of boiling water or fish stock, 1 glass of red wine, 2–3 black peppercorns and ½ tablespoon of chopped parsley. Add 3–4 pounds of carp that has been cleaned, washed, rubbed with ½ teaspoon of salt and cut into pieces. Cover and boil briskly until the fish is cooked. Thicken the sauce with ½ tablespoon of flour mixed with ½ tablespoon Provençal oil, bring to the boil and serve.