This is one of the best methods of cooking young carp; each weighing not more than 1 lb.
Cut the carp in slices.
Put 2 tablespoonfuls of oil in a pan and heat thoroughly, then add a handful of chopped parsley and of chervil, mixed.
Then, a few seconds later, put in the pieces of carp.
Just barely cover with water, adding salt, pepper, bunch of mixed herbs and garlic.
Boil rapidly for 10 minutes; then put the fish in a serving dish Ã¢â‚¬â€traditionally an earthenware potÃ¢â‚¬â€completely covering them with the liquor.
Put the pot in the refrigerator; the liquor will set into a jelly.