Braised Slice of Sturgeon

Ingredients

• a thick slice of sturgeon
• slices of bacon
• slices of onion
• a lump of butter
• a bouquet of mixed herbs
• some white wine
• mixed spice
• a carrot
• parsnips

Method

1. 1

   Lard a thick slice of sturgeon, and place in a braising-pan with scraped bacon, slices of onion, minced carrots, and parsnips, salt, pepper, mixed spice, a bouquet of mixed herbs, and some white wine; cook over a quick fire, and serve, covered with piquante sauce, to which you have added some of the liquor in which the sturgeon was cooked.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 114. The excerpt below is the record exactly as published.

a carrot, and a bouquet of parsley, moisten with stock and a little white wine; cover the birds with slices of bacon and a buttered sheet of paper; when done, serve them garnished with lettuces which have been blanched in veal stock and warmed in the liquor in which the quails were cooked. Black butter sauce. Warm some butter in a frying-pan until a dark brown colour, pour into a bowl, and leave until cold; cook a little - vinegar in the same frying-pan, reduce, and add to the cold brown butter ; warm in a saucepan, season with salt and pepper, and serve. moitie. à Lo - “nés à à Fr Le ON ins citmtte à à THE 366 BILLS OF FARE. 289 EEE + OCTOBER 15. Potage aux œufs pochés. Clear soup with poached eggs. Esturgeon braisé. Braised slice of sturgeon. Côtelettes de sanglier à la Saint- Boar cutlets à la Saint-Hubert. Hubert. Mauviettes rôties. Roast larks. Croûte aux champignons. Mushrooms on toast. Compote de poires. Compote of pears. Braised slice of sturgeon. Lard a thick slice of sturgeon, and place in a braising-pan with scraped. bacon, slices of onion, minced carrots, and par- snips, salt, pepper, mixed spice, a bouquet of mixed herbs, and some white wine;:cook over a quick fire, and serve, covered with piquante sauce, to which you have added some of the liquor in which the sturgeon was cooked. Mushrooms on toast. Blanch your mushrooms in vinegar and water, drain them; and warm in hot melted butter over a quick fire, stir in a little four and a few drops of stock, season with salt, pepper, and a chopped head of garlic, and; parsley ; let it boil over two or three times, thicken the sauce with yolks of egg, flavour with lemon juice, and dish up on baked buttered bread- crusts. Compote of pears. Stew your pears in clarified syrup, flavour with strips of lemon peel, and colour the sugar with cochineal. Serve cold, in a glass dish. 290 THE 366 BILLS OF FARE. OCTOBER 16. Purée de pommes de terre à la Purée of potatoes with chervil chiffñnade de cerfeuil. leaves. Jambon aux épinards. Ham and spinach. Timbale à la champenoise. Timbale à la champenoise. perlans ou goujons frits. Fried smelts or gudgeon. Artichauts à l’italienne. Artichokes à l'italienne. Talmouses sans fromage. . Three-cornered custard puffs. Lamb cutlets with a purée of cardoons. Trim and bread-crumb your cutlets, grill them, and place round an entrée dish, fill the centres with a purée of cardoons. Timbale à la Champenoise. Simmer a nice slice of ham in a saucepan until nearly done, cut it up into small dice, and replace in the saucepan with chopped mushrooms, two or three truffles, a boiled carrot, a lump of butter

Cook this with the app: pantry check, scaling, and the assistant.