(Recipe #24, page 131)
Scale the carp, gut it as usual, rinse it well, and salt it for 1 hour. Then place it in a frying pan, add ¼ quart of wine or Weißbier [wheat beer], some seasoning, tarragon, parsley, and about 3 ounces of butter, and cook the fish slowing until tender, basting frequently. Then let it cool, place remoulade or à la diable sauce on a platter, lay the carp on the sauce, and decorate the rim with eggs and parsley.
Translated by David Green.