Catholic Recipe: Carp in Grey Sauce
INGREDIENTS
- 1 4-pound carp
- salt, pepper
- 1/2 cup raisins
- vegetable stock
- 1 bay leaf
- ground nutmeg
- 1/2 cup blanched almonds
Grey Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup stock
- 1 tablespoon meat extract
- 2 tablespoons raisins
- 2 tablespoons chopped almonds
- juice of 1 lemon
- 2 teaspoons sugar
- 1/2 cup red wine
Details
Serves: 4-6
Prep Time: 2 hours
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: Poland
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Also Called: Karp w Szarym Sosie
DIRECTIONS
Clean carp; cut in sections; salt. Simmer 15 minutes in vegetable stock to cover in saucepan, adding bay leaf, nutmeg, raisins and almonds. Remove from heat. Drain. Reserve liquid for grey sauce.
Make roux with butter, flour. Dilute with hot stock. Add meat extract, raisins, almonds. Mix thoroughly, adding lemon juice, sugar, wine. Simmer 5 minutes.
Combine fish and sauce. Simmer 30-45 minutes.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Tue15 July
Today is the Memorial of St. Bonaventure (1221-1274), who was born in Italy in 1221. He joined the Franciscan Order and went to Paris for his studies. He was made General of his Order and deserves to be reckoned its second founder for his work in consolidating an institution that was as yet ill-defined in…
