Carpe à l'Ancienne (Carp in the Old Style)

Ingredients

• 1 carp
• Butter
• Garniture Régence
• Sauce Espagnole au fumet de poisson
• Truffles
• Melted butter
• Thin bardes of pork fat
• Buttered paper
• Sauce Génevoise

Instructions

1. Detach the head and the tail of the carp.
2. With the flesh of the body, prepare a slightly firm farce with butter.
3. Dress the farce on a suitable base, reconstituting the body of the carp, and garnish the inside with a Régence garnish bound with a tightly reduced sauce Espagnole au fumet de poisson.
4. Put the head and tail back and seal them into the farce forming the middle of the carp.
5. Decorate the farce all over with truffle crescents cut in graduated sizes to imitate the scales of the fish.
6. Sprinkle with melted butter and cover with thin bardes of pork fat and sheets of buttered paper.
7. Poach in a slow oven.
8. Serve with sauce Génevoise.