436. STURGEON A LA BOURGUIGNOTTE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

sturgeon ↝ Fish, sturgeon, mixed species, raw [Finfish and Shellfish Products]
Bourguignotte sauce (No. 28) ↝ Sauce, NFS [Dips, gravies, other sauces]
groups of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
glazed button-onions ↝ Onions, raw [Vegetables and Vegetable Products]
small quenelles
crayfish tails

Instructions (5)

Stuff and braize the sturgeon according to the foregoing directions.
Trim, glaze, and dish it up.
Pour some Bourguignotte sauce (No. 28) round it.
Garnish with groups of mushrooms, glazed button-onions, small quenelles, and crayfish tails.
Send some of the sauce to table in a boat.

Original Text

436. STURGEON A LA BOURGUIGNOTTE.
STUFF and braize the sturgeon according to the foregoing directions,
trim, glaze, and dish it up; then pour some Bourguignotte sauce (No.
28) round it, garnish with groups of mushrooms, glazed button-
onions, small quenelles, and crayfish tails.
Send some of the sauce to table in a boat.

Notes

—