432. STURGEON A LA CAROLINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (10)
  1. Procure a prime cut of sturgeon, weighing about 12 lbs.
  2. Remove its skin by placing the piece of sturgeon on the kitchen table, lengthwise before you, so as to have a command on either side. Take a long thin-bladed knife, insert its point immediately between the flesh and skin, run the knife right up, keeping close to the back fin, and minding that the edge of the knife be kept to the left. Press with the palm of the left hand on the skin of the fish, drawing the knife to and fro, so as to sever the skin from the flesh. After effecting this on one side, repeat it on the other.
  3. Replace the skin over the sturgeon, and fasten it on with a string, in order to preserve the colour of the fish; at the same time taking care to give shape and appearance to the sturgeon.
  4. Put it into a fish-kettle or braizing-pan on the drainer belonging to it, moisten with a good wine mirepoix, and set it to braize with fire under and over.
  5. If the quality of the sturgeon be good, about four hours' gentle boiling will suffice to braize it; the fish must be well basted with its liquor every now and then.
  6. When the sturgeon is done, take it up, remove the skin, drain, and afterwards mask it with some stiff glaze, in which has been mixed some pounded lobster-coral in sufficient quantity to give the sturgeon a bright scarlet colour.
  7. Form on its centre a palm or star, with some contisée fillets of soles.
  8. The ornamental skewers that appear in the woodcut must, if used—which is not strictly essential—all be garnished with a large truffle, crayfish, mushroom, quenelle, and truffle.
  9. Pour some Cardinal sauce (No. 48) round it.
  10. Garnish with a border of tails of very small lobsters, and alternate groups of small quenelles of whiting, button mushrooms, and truffles.
Original Text
432. STURGEON A LA CAROLINE. PROCURE a prime cut of sturgeon, weighing about 12 lbs.; remove its skin in the following manner:—Place the piece of sturgeon on the kitchen table, lengthwise before you, so as to have a command on either side; then take a long thin-bladed knife, insert its point immediately between the flesh and skin, run the knife right up, keeping close to the back fin, and minding that the edge of the knife be kept to the left, press with the palm of the left hand on the skin of the fish, drawing the knife to and fro, so as to sever the skin from the flesh; and after effecting this on one side, repeat it on the other. Replace the skin over the sturgeon, and fasten it on with a string, in order to preserve the colour of the fish; at the same time taking care to give shape and appearance to the sturgeon. Then put it into a fish-kettle or braizing-pan on the drainer belonging to it, moisten with a good wine mirepoix, and set it to braize with fire under and over. If the quality of the sturgeon be good, about four hours' gentle boiling will suffice to braize it; the fish must be well basted with its liquor every now and then. When the sturgeon is done, take it up, remove the skin, drain, and afterwards mask it with some stiff glaze, in which has been mixed some pounded lobster-coral in sufficient quantity to give the sturgeon a bright scarlet colour; form on its centre a palm or star, with some contisée fillets of soles. The orna- mental skewers that appear in the woodcut must, if used—which is not strictly essential—all be garnished with a large truffle, crayfish, mushroom, quenelle, and truffle. Pour some Cardinal sauce (No. 48) round it; garnish with a border of tails of very small lobsters, and alternate groups of small quenelles of whiting, button mush- rooms, and truffles.
Notes
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