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2 pounds carp
2 12-ounce cans dark beer
1 medium onion
1 stalk celery, chopped
1 bay leaf
½ teaspoon thyme
1 teaspoon salt
1 sprig parsley
¼ pound butter
½ cup gingerbread crumbs
Mince onion, add celery, bay leaf . thyme,
parsley, beer and salt. Bring to a boil . Cut carp into
pieces and place in the sauce. Cook for 10 to 15
minutes on low f ire. Remove carp from sauce and
thicken sauce with gingerbread crumbs. Strain
sauce and stir in butter. The sauce must be creamy
and hot; pour it over the carp.
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