1120. CUTLETS OF STURGEON, A LA BOURGUIGNOTTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. First steep the sturgeon as directed in the foregoing case.
  2. Then, cut it up into heart-shaped fillets, about the size and rather thicker than fillets of fowl.
  3. Stick the claw of a crayfish into the pointed end of each cutlet, and place them in a curved form in a sautapan with some clarified butter.
  4. Season with pepper, salt, nutmeg, and a little lemon-juice.
  5. Fry the cutlets of a light-brown colour on both sides.
  6. Pour off the grease, toss them in a little glaze, and dish them up in a close circle.
  7. Fill the centre with some Bourguignotte ragout (No. 136).
  8. Pour some of the sauce round the base, and serve.
Original Text
1120. CUTLETS OF STURGEON, A LA BOURGUIGNOTTE. FIRST steep the sturgeon as directed in the foregoing case; then, cut it up into heart-shaped fillets, about the size and rather thicker than fillets of fowl; stick the claw of a crayfish into the pointed end of each cutlet, and place them in a curved form in a sautapan with some clarified butter; season with pepper, salt, nutmeg, and a little lemon-juice. Fry the cutlets of a light-brown colour on both sides; pour off the grease, toss them in a little glaze, and dish them up in a close circle; fill the centre with some Bourguignotte ragout (No. 136), pour some of the sauce round the base, and serve.
Notes
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