439. STURGEON A LA RUSSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
sturgeon preparation
glaze and garnish
dish garnish
Instructions (7)
  1. Braize the sturgeon as usual, either in some wine mirepoix, or merely in vinegar and water, when economy is an object.
  2. When the sturgeon is done, take off the skin, trim, and mask it with some stiff glaze mixed with some pounded lobster-coral.
  3. Ornament it on the centre with some small fillets of gurnets contisés with green sheathing—previously placed in a buttered saute-pan, in the shape of half-moons; and simmered in a little butter.
  4. At each end place a row of turned olives.
  5. Pour round it some rich Génoise sauce (No. 30).
  6. Finish the sauce with a good piece of lobster butter, cayenne and lemon-juice, a spoonful of chopped and blanched parsley, two spoonfuls of capers, some turned olives, two dozen crayfish tails, and about the same quantity of small quenelles of anchovies.
  7. Garnish round the inner edge of the dish with some smelts trussed in the same way as whitings, and fried.
Original Text
439. STURGEON A LA RUSSE. BRAIZE the sturgeon as usual, either in some wine mirepoix, or merely in vinegar and water, when economy is an object. When the sturgeon is done, take off the skin, trim, and mask it with some stiff glaze mixed with some pounded lobster-coral; ornament it on the centre with some small fillets of gurnets contisés with green sheathing—previously placed in a buttered saute-pan, in the shape of half-moons; and simmered in a little butter; at each end place a row of turned olives; pour round it some rich Génoise sauce (No. 30). finished with a good piece of lobster butter, cayenne, and lemon- juice, a spoonful of chopped and blanched parsley, two spoonfuls of capers, some turned olives, two dozen crayfish tails, and about the same quantity of small quenelles of anchovies. Garnish round the inner edge of the dish with some smelts trussed in the same way as whitings, and fried.
Notes
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