Cassell's dictionary of cookery

Sturgeon, Blanquette of, with Peas. — If you have any sturgeon left that is still very fresh, make a blanquetie with peas, which, not requiring to be highly seasoned, will admit only of fish which i.s extremely sweet. After liaving simmered the peas as they arc always prepared for the second coursfe, take three spoonfuls of sauce tournee, and reduce it with four spoonfuls of the peas, adding a very small bit of sugar. When your sauce is very thiok, jjut to it a thickening of two yolks of eggs, then put the sturgeon to it, and serve either in a vol-au-vent, or in a border of potatoes. Observo that in this dish the seasoning must be very mild. Sturgeon, Boiled, — Cut the fish into thin slices like veal cutlets, rub them over with a little butter and give a sprinkling of pepper. Serve very hot with lemon garnish. Take great care to cut off the skin before the fish is boiled, as the oil in the skin if buint imparts a very rank flavour. Sturgeon, Choosing of.— The flesh of this fish is partly white with a few blue veins, the grain even, the skin tender, goodcoloured, and soft. All the veins and gristles should be blue ; for when they are brown and yellow, and the skin harsh, tough, and dry, the fish is not good. It has a pleasant smell when in perfection, but a very disagreeable one when bad. It should also cut firm, without crumbling. The females are as fuU of roe as a carp. Sturgeon, Croquettes of. — Sturgeon is a fish absolutely resembling veal, and when fresh is as white as very tine veal ; when red, nothing can be done with it. If there is any returned of a very good white, but not sufiicient to make a croquette, make it into small timballes. Cut the sturgeon into dice, and put them into a sauce similar to that mentioned in Timballes of Turbot (see Turbot.) After having cut enough fish into dice to make the croquettes, take a bechamel and some muslirooms cut into dice, to which add a small lumj) of butter, salt, &c., and i)ut the fish into that sauce. Let them cool, and then dip them into crumbs of bread, as described for other croquettes. Fry them of a good colour, and serve some fiied parsley in the centre of the dish. — Udc. Sturgeon Cutlets. — Cut the sturgeon into slices a quarter of an inch thick. Wash these, dry them in a cloth, flour them, and dip them into egg and seasoned bread-crumbs. Fiy in hot fat until they are nicely browned on. both sides, di-ain them, and serve with piquant or tomato sauce. Time to fry, ten to fifteen minutes. Sturgeon, Fresh, Grilled. — Cut the sturgeon into slices an inch thick. Dry these and dip them into egg and seasoned breadcrumbs, and fasten them in papers saturated with butter, or simply brush them over with salad-oil, and sprinkle salt and pepper upon them. Broil them over a clear fire until they are sufiiciently cooked on both sides. Serve with melted butter, oyster, or anchovy sauce, or with piquant sauce to which a few drops of essence of anchovy and a small piece of butter have been added. Time to grill, about fifteen minutes, the time varying with the hvm and age of the fish. Sturgeon, Pried.— Cut the. fish into slices, and fry in the usual manner:.then poiir STU ( 936 ) STU