Sturgeon a la Royale

Ingredients

• the sturgeon
• fish forcemeat
• some white wine
• pepper
• salt

Method

1. 1

   Fillet the sturgeon and prepare fish forcemeat.

2. 2

   Join fillets with forcemeat, cover with forcemeat, and garnish with truffles.

3. 3

   Place in the oven with white wine, pepper, and salt, and cook according to the size of the fish.

4. 4

   Serve on a platter with truffle sauce and garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 146. The excerpt below is the record exactly as published.

urgeon ) a la Roy ale Fillet the sturgeon; prepare a fish forcemeat. Join one fillet to the other with the forcemeat, according to the size and shape wanted; cover with forcemeat; garnish with truffles — any design; put in oven with some white wine in the pan and pepper and salt

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