BOILED STURGEON--II
Boil the fish in court bouillon and serve with Drawn-Butter Sauce.
BROILED STURGEON STEAKS--I
Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season
with salt and pepper, and broil. Serve with melted butter or Maitre
d'Hotel Sauce.
BROILED STURGEON STEAKS--II
Skin and soak for an hour in cold salted
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water. Drain, wipe dry, and soak for an hour in a marinade of oil and
vinegar. Drain and broil. Serve with melted butter and lemon-juice.
BROILED STURGEON STEAKS--III
Skin the steaks and soak in cold, salted water for an hour, drain,
season, and broil, basting with melted butter as required. Season
with melted butter and garnish with lemon quarters and parsley.
Or, brown a tablespoonful of flour in butter, add half a cupful of
cold water and cook until thick, stirring constantly. Season with
salt, lemon-juice, and Worcestershire Sauce, or anchovy essence.
Bring to the boil, pour over the fish, and serve.
FRIED STURGEON--I
Parboil slices of sturgeon in milk for fifteen minutes, drain, dip
in beaten egg, then in seasoned flour, and fry brown in butter.
FRIED STURGEON--II
Cut the fish into cutlets, dredge with flour, dip into egg and
crumbs, and saute in a frying-pan.
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