434. STURGEON A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Pare off the whole of the skin of a prime cut of sturgeon, weighing about 8 lbs.
  2. Garnish the inside to its full extent with some quenelle force-meat of whiting, mixed with some chopped and simmered fine herbs.
  3. Wrap the sturgeon in thin layers of bacon, secured on with string.
  4. Set the sturgeon to braize in some wine mirepoix.
  5. When done, drain it and put it to cool in the larder, after which cover it well over—first divesting it of the bacon, &c.—with a coating of stiffly-reduced Allemande sauce.
  6. When the sauce has cooled upon the fish, bread-crumb it in the usual manner.
  7. Drop a little clarified butter over it through a straining-spoon.
  8. Put it on a drainer into a deep baking dish, and set it in the oven to be baked of a light colour.
  9. Then place it on a dish, sauce with Sturgeon sauce (No. 50).
  10. Garnish with an outer row of quenelles of gurnets.
Original Text
434. STURGEON A LA DAUPHINE. PARE off the whole of the skin of a prime cut of sturgeon, weigh- ing about 8 lbs; garnish the inside to its full extent with some quenelle force-meat of whiting, mixed with some chopped and sim- mered fine herbs; wrap the sturgeon in thin layers of bacon— secured on with string; set the sturgeon to braize in some wine mirepoix; when done, drain it and put it to cool in the larder, after which cover it well over—first divesting it of the bacon, &c.—with a coating of stiffly-reduced Allemande sauce, and when the sauce has cooled upon the fish, bread-crumb it in the usual manner, drop a little clarified butter over it through a straining-spoon, put it on a drainer into a deep baking dish, and set it in the oven to be baked of a light colour. Then place it on a dish, sauce with Sturgeon sauce (No. 50), garnish with an outer row of quenelles of gurnets,
Notes
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