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Sturgeon Larded with Truffles a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
Nutrition per serving
175Calories
7 gProtein
22 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein7.4 g
Carbohydrates22 g
Fiber6.6 g
Sugars4.8 g
Total Fat5.9 g
Saturated Fat2.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol21 mg
Sodium9727 mg
Potassium441 mg
Calcium139 mg
Iron2.9 mg
Magnesium58 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A77 mcg
Vitamin E0.6 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate9.1 mcg
Choline17 mg
Caffeine1.8 mg
Water50 g
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.
some white wine in the pan and pepper and salt; cook — time according to size of the fish. When ready, serve on a platter with truffle sauce. Garnish with parsley. THE SWEDISH, FRENCH Sturgeon ( Esturgeon ) a la Meuniere Fillet the sturgeon in nice large slices; put on a buttered pan with pepper and salt; rub sturgeon over with melted butter; sprinkle with American cheese; put into oven and bake ten to twelve minutes — uncovered. When ready, arrange on a hot platter; garnish with parsley. Serve with the meuniere sauce. Sturgeon Larded with Truffles a la Hammond Esturgeon larde de Truffes, a la Hammond Fillet the sturgeon in large fillets; have ready some forcemeat; stuff sturgeon between fillets; join one on top of the other, in the shape of a large fish — size according to number of people to be served; then speck it with truffles all over by making little holes with a pointed knife and sticking a piece of truffle into each hole; leave one of the ends without truffles, forming a head; make an eye of lemon and truffle; put into oven; bake for about fifteen minutes — well covered— with some wine, pepper, and salt
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