The milt of a carp makes a very delicate dish. It is served either as a second fish at a dinner; as a garnish to large fish Relevés, after having been poached in salted water; or cut while raw into slices which are generally treated à la Meunière.
[997—LAITANCES A LA MEUNIÈRE]
Prepare them whole or in collops, in pursuance of the directions given under “The Cooking of Fish à la Meunière” (No. [778]).
[998—BARQUETTES DE LAITANCES A LA FLORENTINE]
Poach the milts in salted water; cut them into small, long slices, and set them in [barquette] crusts prepared in advance.
Cover the sliced milts with a soufflé au Parmesan (No. [2295a]), and shape the latter slightly after the manner of a dome.
Arrange the [barquettes] on a dish, and put them in a moderate oven, that they may cook and the [soufflé] be glazed at the same [338] ]time. When taking them out of the oven, dish them on a napkin and serve immediately.
[999—CAISSES DE LAITANCES A LA NANTUA]
Poach the milts in salted water. Drain them, and cut them into small slices thicker than their length.
Place these slices in small pleated porcelain cases with two crayfish tails in each. Fill up the cases with Nantua sauce, and lay a fine slice of truffle over the centre of each case.