Carpes à la Canotière (Small Stuffed Carp, Boatman's Style)

Ingredients

• Small carp of 400 to 500 grammes
• Farce à poissons B
• Butter
• Chopped shallots
• Very small raw mushrooms
• Fine breadcrumbs
• Melted butter
• Small crayfish cooked in court-bouillon
• Small gudgeon
• Puff pastry

Instructions

1. Fill the small carp of 400 to 500 grammes with farce à poissons B and score them.
2. Lay them on a buttered dish sprinkled with chopped shallots and season them.
3. Surround them with very small turned raw mushrooms and cook them by the method called à la Bercy.
4. A few minutes before the cooking is done, sprinkle them with fine breadcrumbs and moisten with melted butter to form a light gratin.
5. At the moment of serving, surround them with small crayfish cooked in court-bouillon and left untrussed, and with small gudgeon breadcrumbed en manchons and fried.
6. Border the dish with fanciful shapes of puff pastry baked blind.