Carp Stuffed a la Champenoise-Salmon

Scale and clean two carps each of two pounds; prepare a pike quenelle forcemeat (No. 90), adding to it a quarter as much cooked fine herbs (No. 385). Stuff both the fish with this forcemeat and wrap them up separately in slices of fat pork, or in buttered paper, braise them in a mirepoix (No. 419); moisten with white wine and broth, and when the fish is cooked, strain, and skim the fat from the gravy, then reduce it with an equal quantity of espagnole sauce (No. 414). Boil it on one side only, despumating well; add some champagne wine, and reduce once more. Just when ready to serve, dress a garnishing around the fish, composed of mushrooms, quenelles, and small onions; cover over with a part of the sauce, and send the rest to the table in a separate sauce-boat, arranging around the edge of the dish trussed crawfish, and fried carps' milts.