Carpe à la Juive au Persil B (Jewish-Style Carp with Parsley)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Carpe à la Juive A
- 100 grammes very fresh parsley pluches
- Chopped parsley
Instructions
- Proceed as for Carpe à la Juive A, adding 100 grammes of very fresh parsley pluches to the cooking liquor.
- Sprinkle the fish abundantly with chopped parsley at the moment of serving.