1119 SCALLOPS OF STURGEON, 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 (19)
Instructions (7)
  1. Procure about two pounds of sturgeon, place it in an earthen pan, strew over it sliced carrot and onion, parsley, bay-leaf, and thyme, and season with mignonette pepper and salt, lemon-juice, and a gill of salad-oil.
  2. Allow this to remain for a day or two, frequently turning the fish over in the seasoning.
  3. When about to dress the sturgeon, drain it upon a cloth to absorb all the moisture, and cut it up into heart-shaped or oval scallops about the thickness of a quarter of an inch.
  4. Place these in a sautapan with some clarified butter, six ounces of scallops of truffles, some mushrooms, parsley, and two shalots chopped fine, and season with a little cayenne and grated nutmeg.
  5. Fry the whole on a moderate fire, turning the scallops over when lightly browned on one side.
  6. When they are done, drain off the grease, pour in some finished sturgeon sauce (No. 56), toss the whole together over the fire for three minutes.
  7. Dish the scallops up in the form of a dome, garnish round with a border of crayfish-tails, and serve.
Original Text
1119 SCALLOPS OF STURGEON, WITH FINE-HERBS. PROCURE about two pounds of sturgeon, place it in an earthen pan, strew over it sliced carrot and onion, parsley, bay-leaf, and thyme, and season with mignonette pepper and salt, lemon-juice, and a gill of salad-oil; allow this to remain for a day or two, frequently turning the fish over in the seasoning. When about to dress the sturgeon, drain it upon a cloth to absorb all the moisture, and cut it up into heart-shaped or oval scallops about the thickness of a quarter of an inch; place these in a sautapan with some clarified butter, six ounces of scallops of truffles, some mushrooms, parsley, and two shalots chopped fine, and season with a little cayenne and grated nutmeg; fry the whole on a moderate fire, turning the scallops over when lightly browned on one side. When they are done, drain off the grease, pour in some finished sturgeon sauce (No. 56), toss the whole together over the fire for three minutes, dish the scallops up in the form of a dome, garnish round with a border of crayfish-tails, and serve.
Notes
—