Chapter XIV · Fish · No. 996
996—Laitances de Carpe (Carp’s Milt)
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 996, p. 337. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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