1118. BLANQUETTE OF STURGEON

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (1)
  1. Braize about two pounds of sturgeon in some wine mirepoix (No. 286) for about three quarters of an hour, and set it to cool in its own liquor; then drain and cut it up into scallops, and place these in a stew-pan with some scallops of truffles and button-mushrooms, to which add some Allemande sauce finished with part of the mirepoix reduced for the purpose; warm the blanquette, dish it up in the form of a dome, garnish round with lobster croquettes, and serve.
Original Text
1118. BLANQUETTE OF STURGEON. BRAIZE about two pounds of sturgeon in some wine mirepoix (No. 286) for about three quarters of an hour, and set it to cool in its own liquor; then drain and cut it up into scallops, and place these in a stew-pan with some scallops of truffles and button-mushrooms, to which add some Allemande sauce finished with part of the mirepoix reduced for the purpose; warm the blanquette, dish it up in the form of a dome, garnish round with lobster croquettes, and serve.
Notes
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