Sturgeon a la Venitiennel

Ingredients

• the half of a small sturgeon
• a pint of Genoise sauce
• a dozen small onions
• a handful of mushrooms
• an ounce of anchovy butter

Method

1. 1

   Boil the sturgeon in Court Bouillon for about two hours.

2. 2

   Drain and skim, then place in a deep-baking dish with Genoise sauce.

3. 3

   Simmer for ten minutes, basting often.

4. 4

   Add blanched onions and glazed mushrooms to the sauce, mix well, and pour over the fish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 81. The excerpt below is the record exactly as published.

STURGEON A LA VENITIENNEL Take the half of a small sturgeon, the head -part in preference, and boil it in " Court Bouillon *' (No. 392) for about two hours, with the fish-kettle covered ; then drain and skim it, put the fish in a deep-baking dish with a pint of Genoise sauce (No. 207), let it simmer for ten minutes, taking care to often baste the fish with the sauce during that time; after which, dish it up, add to the sauce about a dozen small onions and a handful of mush- rooms previously blanched and glazed in broth, together 192 PRACTICAL HOUSEHOLD COOKERY. with an oanoe of andioTj butter; mix this well on the fire, pour it over the fish, and 4IS. STUR6B0N A L'AMGLAISB. Procure a prime cat of sturgeon ; remove the skin with a thin-bladed knife, by inserting the point between the flesh and skin close to the bade fin, and drawing it to and fro 80 as to sever the skin from the flesh on both sides. When this is completed replace the skin over the sturgeon, and fasten on with a string, in order to preserve the colour of the fish. Put the fish on the drainer in the fish- kettle, with sufficient " Court Bouillon " to cover it welL Cover the fish-kettle and let it bofl gently for two hours and a half; after which, draw the fish away from the fire, take it out and place on a dish in a hot closet, well covered with a folded clean doth. Meantime take a pint of ** Court Bouillon " out of the kettle in which the fish has just been cooked ; strain into a small stewpan ; add half a pint of port wine, and reduce the whole to a half-glaze; after which, mix with it a gill of Espagnole or any other brown sauce, a dozen button mushrooms, an ounce of anchovy butter

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