Fricandeau of Sturgeon

Ingredients

• a piece of sturgeon
• sprinkle with flour
• some mushrooms
• a bottle of white wine

Method

1. 1

   Cut sturgeon into slices, lard with bacon, brown in a pan, then layer with mushrooms and simmer in a slow oven for an hour.

Nutrition per serving

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 84. The excerpt below is the record exactly as published.

Fricandeau of sturgeon Châteaubriand garni de pommes Broiled fillets of beef à la Château- soufflées. briand with fried potatoes. Pâté de foie gras. Pâté de foie gras. Buisson d’écrevisses. Crayfish. Beignets aux confitures, Jam fritters, Fricandeau of sturgeon. Cut up a piece of sturgeon into slices about five inches thick, skin them, lard with fine fillets of bacon, sprinkle with flour, and lay in a stew-pan on melted bacon, with the larded sides downwards ; when brown take off the fire Chop up some mushrooms, and lay them in a tin dish, moisten with essence of ham, lay the fillets of sturgeon on this, with the larded sides upwards, cover the dish, and simmer in a very slow oven for an hour. Scalloped auenelles of carp, eel pout, cod, or whiting. Prepare the same as scalloped mussels (see 22nd of October), \sith the following exceptions :—With scalloped whiting use a little fresh herring ; with cod stir in some double cream ; and with carp add some chopped eel. A great improvement to this dish is, if possible, to add some pounded truffes, which have been boiled in stock. Jam fritters. Cut some small sponge cakes in half, spread both halves with jam, moisten the edges with water, stick them firmly together ; add three whipped whites of egg to some batter, made with white wine, dip the cakes into it, and fry ; when done, drain, place them on a board, sprinkle with icing sugar, and glaze in the oven, or with the salamander. THE 366 BILLS OF FARE. _ 209 EEE JULY 27. Potage croûte au pot. Clear soup with gravy crusts. Bœuf bouilli sauce à la bourgeoise. Boiled beef, sauce à la bourgeoise. Lapins en gibelotte. Stewed rabbits and onions. Poularde rôtie. Roast fowl. . Friture de choux-fleurs. Cauliflower fritters. Bavaroiïs aux framboises. Bavarian strawberry cream. Sauce à la bourgeoise. Take a large tablespoonful of chopped and blanched parsley, chervil, and tarragon leaves, stirinto a teacupful of stock, add a dessert-spoonful of meat glaze, two teaspoonsful of French mustard, the same quantity of powdered sugar, and, just before serving, flavour with lemon-juice and a little white pepper, This sauce is generally handed with boïled beef or boïled fowl. Stewed rabbits and onions. Soak half a pound of bacon in water for two hours; cut itup into dice, and brown in butter ; add two rabbits cut into joints ; - at the end of five minutes stir in two tablespoonsful of flour, season with salt, pepper, grated nutmeg, a bouquet of mixed herbs, and an onion stuck with two cloves ; moisten with a bottle of white wine

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