56. STURGEON SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Base

some of the liquor in which the sturgeon has been braized ↝ Fish, sturgeon, mixed species, raw [Finfish and Shellfish Products]
half a bottle of claret or port
a ladleful of worked Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some essence or trimmings of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Finishing

a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
essence of anchovies ↝ Fish, anchovy [Fish]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Take some of the liquor in which the sturgeon has been braized, and having reduced it to one-third of its quantity, add half a bottle of claret or port, a ladleful of worked Espagnole sauce, and some essence or trimmings of mushrooms.
Allow the sauce to clear itself by boiling gently on the side of the stove fire, skim it, reduce it, and then pass it through a tammy into a bain-marie.
Just before using the sauce, mix in a pat of butter, some nutmeg, cayenne, essence of anchovies, and lemon-juice.

Original Text

56. STURGEON SAUCE.
TAKE some of the liquor in which the sturgeon has been braized,
and having reduced it to one-third of its quantity, add half a bottle
of claret or port, a ladleful of worked Espagnole sauce, and some
essence or trimmings of mushrooms; allow the sauce to clear itself
by boiling gently on the side of the stove fire, skim it, reduce it, and
then pass it through a tammy into a bain-marie. Just before using
the sauce, mix in a pat of butter, some nutmeg, cayenne, essence of
anchovies, and lemon-juice.

Notes

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