433. STURGEON A LA GENOISE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (3)

sturgeon ↝ Fish, sturgeon, mixed species, raw [Finfish and Shellfish Products]
Génoise sauce (No. 30) ↝ Sauce, NFS [Dips, gravies, other sauces]
large crayfish ↝ Crayfish, cooked [Shellfish]

Instructions (3)

Prepare the sturgeon as in the foregoing instances
after having glazed and dished it up, pour some Génoise sauce (No. 30) round it
garnish with a border of large crayfish, and serve

Original Text

433. STURGEON A LA GENOISE.
PREPARE the sturgeon as in the foregoing instances, and
after having glazed and dished it up, pour some Génoise sauce (No.
30) round it; garnish with a border of large crayfish, and serve.

Notes

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