The Swedish, French, American cook book

Fillet the sturgeon in large fillets; have ready some forcemeat; stuff sturgeon between fillets; join one on top of the other, in the shape of a large fish — size according to number of people to be served; then speck it with truffles all over by making little holes with a pointed knife and sticking a piece of truffle into each hole; leave one of the ends without truffles, forming a head; make an eye of lemon and truffle; put into oven; bake for about fifteen minutes — well covered— with some wine, pepper, and salt in the pan. When done, glaze (so that the fish and truffles show through) with a thin brown glaze made from stock of fish colored with kitchen bouquet, flavored with sherry, and thickened with corn¬ starch. Remove carefully on to a hot platter; garnish with lemon placed on top of slices of tomato — with parsley at the head of the fish. Serve with a hollandaise sauce. Broiled Sturgeon ( Esturgeon grille ) alaPiquante Fillet the sturgeon in nice fillets — can be cut large or small ac¬ cording to taste; dip in salad oil, sprinkle with pepper and salt; put on broiler and broil until golden brown. Serve on a plat¬ ter with piquante sauce all around. Garnish with parsley. Steamed Sturgeon a la Bourguignotte Esturgeon cuite a la vapeur, a la Bourguignotte Clean and wash the sturgeon; cut round fillets about four inches around and one and a half inches thick; put on a buttered pan with some Rhine wine, pepper, salt, and butter; cook from six to eight minutes — well covered. When done, place on a platter, one piece resting on top of the other, then reverse, starting at other end of the platter and arrange the fillets the opposite way. Serve with the Bourguignotte sauce all around. Fried Sturgeon ( Esturgeon frit) a la Tartare Fillet the sturgeon; cut in diamond shapes; dip in egg, then bread crumbs; fry in very hot fat; sprinkle with pepper and salt while frying. Leave it on a plate in oven for a few minutes — until ready to serve. Arrange on a paper doily or napkin one on top of the other in the same way as croquettes. Garnish with lemons and parsley. Serve in the centre a crouton of bread that is scooped out, fried, and filled with tartare sauce. Smoked Sturgeon ( Esturgeon fume ) Is used for appetizers and sandwiches. [See recipes: Appetiz¬ ers and Sandwiches.] HADDOCK ( Aiglefin ) Haddock is prepared the same way as codfish — baked, broiled, boiled, steamed, stuffed, fried, or creamed. The season is year around, but is not so good in March and April, during the time of spawning. Broiled Smoked Haddock with Butter Aiglefin fume et grille au Beurre Scale and wash the haddock; remove bone [and if haddock is too large for the family it can be cut in halves lengthwise]; rub some salad oil over; broil; sprinkle with pepper and salt; put on a pan with some melted butter, squeeze of an onion, and lemon; cover, and leave in oven for eight to ten minutes. Then place on a hot platter with shirred butter and chopped parsley put over the fish. Garnish with parsley. Serve for breakfast or luncheon with some creamed potatoes. Dry Haddock ( Merluche )