Carpe à la Juive à l'Orientale C (Jewish-Style Carp with Saffron and Almonds)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Carp
- A pinch of saffron
- 60 grammes almonds
Instructions
- Cook the carp exactly as in formula A.
- When the cooking liquor has been reduced and finished with oil, add a pinch of saffron and 60 grammes of chopped almonds.
- Pour it over the fish re-formed on the dish.