Cassell's dictionary of cookery

Sturgeon (a la Ude).— Boil the sturgeon in salt and water. When it is done, drain, and mask or cover it with the following sauce: — Reduce in a small stewpan four spoonfuls of elder vinegar. When it is half reduced, put in six spoonfuls of veloute, or rather a quantity proportionate to the size of the fish, and half a spoonful of cavice ; thicken the sauce with three yolks of eggs, and add a quarter of a pound of butter and some salt and pepper. Work this sauce well; drain the fish, and cover STU ( 93o ) STU it with the sauce. In order to keep it thick and white, mix with it a little thick cream. Stlirgeon, Baked. — Take a small sturgeon, skin and cleanse it thoroughly, and remove the inside. Lay it in a kirge baking-dish, sprinkle a little chopped parsley over it, together with a little pepper and salt. Moisten with a tumblerful of white wine ; lay some little pieces of butter here and there upon the fish, and bake in a moderate oven. Baste frequently. When it is nicely browned, serve the sturgeon on a hot dish with its own sauce poured round it. Time to bake, about an hour. Sturgeon, Baked (another way).— Split the sturgeon. ]\Iake a marinade either with wine or vinegar, and pour it into a vessel largo enough to contain the fish, which cover with buttered paper to prevent its getting too high a colour. Baste frequently with the marinade. When the sturgeon is done, have the sauce made as in the recipe Sturgeon, Roasted, and use it to mask the fish. Put the maiinade in the dish with the sturgeon, but you may put skewers across the dish to prevent the fish from touching the liquid. If the fish is boiled in the liquid it will be thready, and not so palatable. Baste the fish with the marinade. — Ucle. Sturgeon, Baked (a la Eeine).— This is an expensive though a superior dish. Take a piece of sturgeon weighing about foui- pounds, cleanse thoroughly, skin it, roll, and bind it firmly with tape ; put it into a saucepan with a glassful of vinegar and as much water as will cover it, and add a carrot, an onion, a little salt and pepper, and a bunch of sweet herbs. Let it simmer gently until done enough. Drain it, and let it cool. Prepare as much forcemeat of whiting as will entirely cover the surface of the sturgeon {sec Quenelles of Cod, Salmon, &c.). Lay this on the fish, and smooth it with the blade of a knife dipped in hot water. Ornament with pink tongue, black truffles, and ])ickled gherkins cut into fancy shapes. Roll it in buttered paper, and fasten securely. Put it into a baking-dish, ]jour under it about a pint of the liquor in which it was boiled, and bake it, basting occasionally with its liquor, in a gentle oven. Place it on a dish, garnish ^vith prawns and tufts of green parsley, and pour over or serve with it a little well-made ravigote sauce. Time to bake the sturgeon, three-quarters of an hour. Sufficient for eight or ten persons. Probable cost, sturgeon, from Is. 6d. per pound. Sturgeon, Blanquette of (a la Paysanne). — When you have some roasted sturgeon returned, keep it to make a blanquette. Pare some round pieces nicely the size of half a crown, and put them into a sauce a blanquette, to which add a little chopped parsley and the juice of a lemon. This blanquette is sent to table like all others 'in a vol-auvent, or a casserole, with rice, &c.