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Broiled Sturgeon a la Piquante
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3 kcal
Protein0.2 g
Carbohydrates0.7 g
Fiber0.2 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium37 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A2.8 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline1.2 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 147. The excerpt below is the record exactly as published.
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 sauc
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