438. STURGEON AU GRATIN, WITH FINE HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
for the sturgeon
for topping
Instructions (6)
  1. Cut the sturgeon into neatly-trimmed scallops.
  2. Toss these scallops in some reduced Allemande sauce, incorporated with some of the essence of the sturgeon (previously boiled down to glaze).
  3. Add some fine herbs, lemon-juice, a little grated nutmeg, and half a pat of anchovy butter.
  4. Mix the whole well together.
  5. Put the scallops on a silver dish, piled up in the form of a dome.
  6. Cover them with some fried bread-crumbs, mixed with one-third part of [unspecified ingredient].
Original Text
438. STURGEON AU GRATIN, WITH FINE HERBS. THIS method of dressing sturgeon should be resorted to only when it happens that a sufficient remnant is left from the previous day's dinner. In such a case, cut the sturgeon into neatly-trimmed scol- lops, and toss these in some reduced Allemande sauce, incorporated with some of the essence of the sturgeon—previously boiled down to glaze; add some fine herbs, lemon-juice, a little grated nutmeg, and half a pat of anchovy butter; mix the whole well together; put the scallops on a silver dish, piled up in the form of a dome; cover them with some fried bread-crumbs, mixed with one-third part of
Notes
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