Stewed Sturgeon

Ingredients

• a piece of sturgeon
• melted butter
• salt
• pepper
• two tumblersful of red wine
• capers
• pieces of fried bread

Method

1. 1

   Cut up a piece of sturgeon into thin slices, place them in a tin dish, sprinkle with melted butter, salt and pepper; bake for a quarter of an hour (be careful to turn the slices of fish); when done, remove them; stir a little flour into the butter left in the dish, season with chopped parsley, chives, and eschalots, moisten with two tumblersful of red wine, and boil for a quarter of an hour; add the fish (do not let it boil), sprinkle with capers, and dish up garnished with the pieces of fried bread.

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

Stewed sturgeon. Croquettes de pommes de terre à la Potato croquettes with béchamel béchamel. sauce. Pilets rôtis. Roast pintail. Omelette russe au maïizena. Maizena omelet à la russe. Madeleines à la fleur d'oranger. Madeleine cakes, Stewed sturgeon. Fry some small round slices of bread ; when a good colour, drain, and keep warm in the oven. Cut up a piece of stur- geon into thin slices, place them in a tin dish, sprinkle with melted butter, salt and pepper; bake for a quarter of an hour (be careful to turn the slices of fish) ; when done, remove them ; stir a little flour into the butter left in the dish, season de chopped parsley, chives, and eschalots, moisten with two tum- blersful of red wine, and boil for a quarter of an hour : ; add the fish (do not let it boil), sprinkle with capers, and dish up gar- nished with the pieces of fried bread

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