pescatariannut-freeegg-freesoy-free
Sturgeon, Croquettes of
From Cassell's dictionary of cookery, 1892
Serves 4
Use fresh sturgeon for best results.
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 1920. The excerpt below is the record exactly as published.
Sturgeon, Croquettes of.— Sturgeon is a fish absolutely resembling veal, and when fresh is as white as very tine veal ; when red, nothing can be done with it. If there is any re- turned of a very good white, but not sufiicient to make a croquette, make it into small timballes. Cut the sturgeon into dice, and put them into a sauce similar to that mentioned in Timballes of Turbot (see Turbot.) After having cut enough fish into dice to make the croquettes, take a bechamel and some muslirooms cut into dice, to which add a small lumj) of butter, salt
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