Sturgeon, Blanquette of (a la Paysanne)
From Cassell's dictionary of cookery, 1892
Serves 2
This dish is mild and should not be highly seasoned.
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, Blanquette of (a la Pay- sanne). — When you have some roasted sturgeon retximed, keep it to make a blanquette. Pare some round pieces nicely the size of half a crown, and put them into a sauce a blan- quette, to which add a little chopped parsley and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.