435. STURGEON A LA PERIGORD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Prepare the sturgeon as in the preceding case, but instead of bread-crumbing it, glaze and dish it up.
  2. Sauce it with a good Péri-gueux sauce (No. 33), in which has been mixed some of its own liquor boiled down to glaze, a pat of anchovy butter, and a little lemon-juice.
  3. Garnish with a border of truffle croûtes made as follows:
  4. Choose a dozen or eighteen large truffles of equal size, boil them in some wine mirepoix.
  5. Cut a piece from the top of the thickness of a penny piece, scoop out the inside of the truffles, and cut the products into thin scallops.
  6. Mix the truffle scallops with a little of the sauce and replace them in the truffles.
  7. Cover the truffles with some small fillets of soles contisés with some red tongue, and turned round in the shapes and size of half-a-crown pieces.
  8. Simmer the covered truffles in a little butter.
  9. Send up some of the sauce to table in a boat.
Original Text
435. STURGEON A LA PERIGORD. PREPARE the sturgeon as in the preceding case, but instead of bread-crumbing it, glaze and dish it up; sauce it with a good Péri- gueux sauce (No. 33), in which has been mixed some of its own liquor boiled down to glaze, a pat of anchovy butter, and a little lemon- juice; garnish with a border of truffle croûtes made as follows: Choose a dozen or eighteen large truffles of equal size, boil them in some wine mirepoix, cut a piece from the top of the thickness of a penny piece, scoop out the inside of the truffles, and cut the pro- ducts into thin scallops, which after mixing with a little of the sauce, replace in the truffles; cover them with some small fillets of soles contisés with some red tongue, and turned round in the shapes and size of half-a-crown pieces, and simmered in a little butter Send up some of the sauce to table in a boat.
Notes
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