Sturgeon a la Provencale

Ingredients

• a slice of sturgeon cut from the middle of the fish
• thin strips of ham, or even of eel
• a large slice of butter
• a spoonful of powdered sweet herbs
• half a clove of garlic
• a little pepper and salt
• two or three bay-leaves
• a little stock round

Method

1. 1

   Lard the sturgeon with ham or eel, brown in butter with herbs, garlic, pepper, and salt.

2. 2

   Add bay leaves and stock, cover, and simmer until done.

3. 3

   Serve with gravy or sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1918. The excerpt below is the record exactly as published.

Sturgeon (a la Provent^ale). — Take a slice of sturgeon cut from the middle of the fish, lard it all over with thin strips of ham, or even of eel, and brown it by putting it in a stew- pan with a large slice of butter, a spoonful of powdered sweet herbs, half a clove of garlic, and a httle pepper and salt. Lay two or three bay-leaves on the top of the fish, and pom- a little stock round

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