Stewed Sturgeon
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 34. The excerpt below is the record exactly as published.
Stewed sturgeon. Langue de bœuf au gratin. Baked: ox-tongue.. Canards sauvage rôtis. Roast wild duck. Asperges à l’huile. Asparagus with oil and vinegar. Omelette au rhum. Rum omelet. Stewed sturgeon. Choose either a small sturgeon, or have a slice from a large one, boil in court-bouillon (see 18th of April), cover the lid of the saucepan with hot coals, moisten the fish occasionally with the sauce in which it is boiling, and serve with Italian sauce, to which add some of the fish liquor reduced, and a pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.