437. STURGEON A L'INDIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Braize the sturgeon in some wine mirepoix.
  2. Take about a pint of the liquor, reduce and mix it in some Indian curry sauce (No. 47) prepared for the purpose.
  3. Add a pat of anchovy butter, and some lemon-juice.
  4. Sauce the sturgeon.
  5. Garnish it round with a border of rice croûtes, filled with curried prawns or shrimps.
  6. Ornament it with four Attelets each garnished with a large crayfish, a contisée fillet of sole, and a fine smelt fried.
  7. The smelt here alluded to must be trussed previously to its being fried, and the point of a skewer run through its tail and eyes, and again through the centre of the body, also through the fillet of sole, and the large crayfish.
  8. Send up, as usual in such cases, some of the sauce in a boat.
Original Text
437. STURGEON A L'INDIENNE. BRAIZE the sturgeon in some wine mirepoix, take about a pint of the liquor, reduce and mix it in some Indian curry sauce (No. 47) prepared for the purpose, add a pat of anchovy butter, and some lemon-juice, sauce the sturgeon, and garnish it round with a border of rice croûtes, filled with curried prawns or shrimps; ornament it with four Attelets each garnished with a large crayfish, a contisée fillet of sole, and a fine smelt fried; the smelt here alluded to must be trussed previously to its being fried, and the point of a skewer run through its tail and eyes, and again through the centre of the body, also through the fillet of sole, and the large crayfish. Send up, as usual in such cases, some of the sauce in a boat.
Notes
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