Take
out the pork and add enough boiling water to the liquid in the
pan to make the required quantity of sauce. Thicken with butter
and flour cooked together, strain, and serve with the fish.
STURGEON A LA CARDINAL
Clean two pounds of sturgeon, bind into shape with tape, and put
it into a buttered saucepan with acidulated water to cover. Add an
onion, four cloves, a blade of mace, a sliced carrot, and a bunch
of sweet herbs. Simmer gently until the fish is done and serve
with Lobster Sauce.
STURGEON A LA FRANCAISE
Skin and clean a five-pound cut of sturgeon, and tie into shape
with strings. Put into a buttered saucepan with sliced carrots
and onions, a bunch of parsley, three blades of mace, three cloves
[Page 406]
of garlic, and salt and pepper to season. Add red wine and white
stock in equal parts to cover. Simmer until done, drain, and keep
warm. Take enough of the strained liquid to make a sauce, and
thicken with butter and flour cooked together. Take from the fire,
add a tablespoonful of anchovy essence, a dash of paprika, two
tablespoonfuls of butter, and the juice of a lemon. Pour over the
fish and serve.
STURGEON A LA NORMANDY
Remove the skin from a five-pound cut of sturgeon, cover with thin
slices of salt pork, and tie into shape with a string.
Pages:
286
287
288
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307
308
309
310