Carp au Bleu
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 whole fish carp
- melted butter
- Sauce Ravigote à l'huile
Instructions
- Prepare the carp according to the standard method for cooking fish (see Cooking Fish entry).
- If the carp is to be served hot, send it to the table with melted butter on the side.
- If the carp is to be served cold, accompany it with Sauce Ravigote à l'huile (herb-and-oil vinaigrette).