440. STURGEON A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (26)
Sturgeon preparation
Garnish for stewing
Sauce and ragout
Garnish for serving
Instructions (18)
  1. Trim and skin a fine piece of sturgeon or a small whole fish.
  2. Line the inside with some well-seasoned ordinary veal-stuffing.
  3. Replace the skin and secure with string.
  4. Put the sturgeon on a drainer in the fish-kettle.
  5. Garnish with carrot, onion, parsley, thyme, bay-leaf, mace, peppercorns, and six cloves.
  6. Add a handful of trimmings of mushrooms and a little salt.
  7. Moisten with a bottle of port wine.
  8. Cover with a well-buttered paper.
  9. Set it on the fire to boil, then place it on a slow fire to stew gently till it is done.
  10. Drain, trim, and glaze it.
  11. Place it on a dish, and put it in the hot closet until dinner-time.
  12. Meanwhile, take some of the liquor in which the sturgeon has been stewed, with three glasses of good port wine, and boil the whole down to half-glaze.
  13. Add to it some finished Espagnole or brown sauce.
  14. Work in a pat of anchovy butter and two pats of fresh butter, a little cayenne, grated nutmeg, and lemon-juice.
  15. Pour the sauce into a stewpan containing some button mushrooms, scallops of lobster, and small quenelles of whiting, coloured with some very fine chopped and blanched parsley.
  16. Allow the whole to boil up for a minute on the stove.
  17. Sauce the sturgeon over with this ragout.
  18. Garnish it round with a border of large crayfish, and serve.
Original Text
440. STURGEON A L'ANGLAISE. TRIM and skin a fine piece of sturgeon—or a small whole fish, line the inside with some well-seasoned ordinary veal-stuffing; re- place the skin and secure with string; put the sturgeon on a drainer in the fish-kettle; garnish with carrot, onion, parsley, thyme, and bay-leaf, mace, peppercorns, and six cloves, a handful of trim- mings of mushrooms, and a little salt; moisten with a bottle of port wine; cover with a well-buttered paper, and set it on the fire to boil; then place it on a slow fire to stew gently till it is done. Next drain, trim, and glaze it; place it on a dish, and put it in the hot closet until dinner-time. Meanwhile, take some of the liquor in which the sturgeon has been stewed, with three glasses of good port wine, and boil the whole down to half-glaze, and add to it some finished Espagnole, or brown sauce; work in a pat of anchovy butter, and two pats of fresh butter, a little cayenne, grated nutmeg, and lemon-juice; pour the sauce into a stewpan containing some button mushrooms, scallops of lobster, and small quenelles of whiting, coloured with some very fine chopped and blanched parsley; allow the whole to boil up for a minute on the stove; sauce the sturgeon over with this ragout, garnish it round with a border of large crayfish, and serve.
Notes
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