|
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 fire.
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. |
