Sturgeon Soup (English Style)

Ingredients

• two pounds of sturgeon
• three pints of broth
• a glass of sherry
• the usual seasoning
• two teaspoonfuls of anchovy butter
• a dozen small beef quenelles
• as many glazed mushrooms

Method

1. 1

   Cook sturgeon in gravy, cool, and dice.

2. 2

   Boil broth, add sherry and seasoning.

3. 3

   Pour over sturgeon in a soup-tureen, add quenelles and mushrooms, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 33. The excerpt below is the record exactly as published.

STURGEON SOUP (ENGLISH STYLE). Cook in good gravy about two pounds of sturgeon ; let it get cold, and cut it in small dice. Meantime boil in a saucepan three pints of broth, into which pour a glass of sherry, Madeira, or port; add the usual seasoning, with a little cayenne and two teaspoonfuls of anchovy butter. PRACTICAL HOUSEHOLD COOKERY. 73 When boiling pour it into a soup-tureen in which the sturgeon has ah'eady been put, add a dozen small beef quenelles and as many glazed mushrooms

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