Carpe au Bleu (Carp Cooked Blue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 carp
- Melted butter (if served hot)
- Sauce Ravigote à l'huile (if served cold)
Instructions
- Cook the carp au bleu by the method given under Cuisson des Poissons.
- If it is served hot, send a sauceboat of melted butter with it.
- If it is served cold, accompany it with a sauce Ravigote à l'huile.