22 ROACH. 



butter, champignons, a slice of ham, the juice of a 

 lemon, and a bunch of sweet herbs ; then add a little 

 flour, the roes of the carp, and a little good stock ; boil 

 for a quarter of an hour, seasoning with pepper and 

 salt ; when done, thicken the sauce with the yolks of 

 two or three eggs, a little cream, and chopped parsley. 



Soused. Put the carp into a fish-kettle, and pour 

 over a sufficient quantity of vinegar, made boiling hot, 

 to cover it ; let the fish simmer for an hour or more, 

 according to their size, in the vinegar; then serve upon 

 a dish covered with a cloth, and garnished with parsley, 

 without any of the liquid. Carp dressed in this way, 

 however, are generally eaten cold. 



Matelote. Cut the carp into slices, and put them 

 into a saucepan with a few river craw- fish, adding 

 peeled young onions which have been previously 

 scalded, and a few mushrooms, chopped up; pour under 

 it a little roux, made of flour and butter, moistened 

 with stock; add some fine herbs, red wine, salt, pepper, 

 and a little butter, and cook over a brisk fire; garnish 

 the dish with slices of bread, cut in the form of a 

 heart, and fried in butter. Eels are generally added in 

 making this matelote. The quantity of wine should 

 be sufficient to form, when cooked, enough liquid to 

 prevent the fish being dry, but it should not be in 

 excess. 



SECT. VII. THE ROACH. 

 Cyprinus Rutilus. 



THIS is a broad but handsome fish, its breadth being 

 about a third of its length. The head is long for the 

 breadth of the body, the eyes large, and of a red 



