Fried Sturgeon a la Tartare
From The Swedish, French, American cook book, 1918
Serves 1
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
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 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 AMERICAN COOK BOOK 101 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
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Cook this with the app: pantry check, scaling, and the assistant.