Sturgeon (a la Ude)
From Cassell's dictionary of cookery, 1892
Serves 4
Mix with a little thick cream to keep the sauce thick and white.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1919. The excerpt below is the record exactly as published.
Sturgeon (a la Ude).— Boil the sturgeon in salt and water. When it is done, drain, and mask or cover it with the following sauce: — Reduce in a small stewpan four spoonfuls of elder vinegar. When it is half reduced, put in six spoonfuls of veloute, or rather a quantity proportionate to the size of the fish, and half a spoonful of cavice ; thicken the sauce with three yolks of eggs, and add a quarter of a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.