Steamed Sturgeon a la Bourguignotte
From The Swedish, French, American cook book, 1918
Serves 4
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.
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
Cook this with the app: pantry check, scaling, and the assistant.