Cook 4-6 oz. cleaned, chopped mushrooms in 2 Tablespoons of butter and 1 Tablespoon of water for about 10 minutes. Salt & pepper.

Cream 2 Tablespoons of butter with 2 raw egg yolks, combine with mushrooms, 1/2 cup bread crumbs and 2 beaten egg whites. Salt & pepper to taste. A Tablespoon or more chopped parsley and/or dill may be added. Mix ingredients well and fill a 2-3 lb. carp which has been salted and refrigerated for 1 hour. Remove eyes and gills of fish. Sew up cavity.

Place in well-buttered baking dish and brush generously with melted butter. Bake in a 350 degree Fahrenheit oven for 45-50 minutes or until fish is done. Baste with pan drippings.

Serve with boiled potatoes and lettuce with your favorite dressing.