1118. Blanquette Of Sturgeon

Braize about two pounds of sturgeon in some wine mirepoix (No. 236) for about three quarters of an hour, and set it to cool in its own liquor; then drain and cut it up into scollops, and place these in a stewpan with some scollops of truffles and button-mushrooms, to which add some Allemande sauce finished with part of the mirepoix reduced for the purpose : warm the blanquette, dish it up in the form of a dome, garnish round with lobster croquettes, and serve.

1119. Scollops Of Sturgeon, With Fine-Herbs

Procure about two pounds of sturgeon, place it in an earthen pan, strew over it sliced carrot and onion, parsley, bay-leaf, and thyme, and season with mignionette pepper and salt, lemon-juice, and a gill of salad-oil; allow this to remain for a day or two, frequently turning the fish over in the seasoning. When about to dress the sturgeon, drain it upon a cloth to absorb all the moisture, and cut it up into heart-shaped or oval scollops, about the thickness of a quarter of an inch ; place these in a sautapan with some clarified butter, six ounces of scollops of truffles, some mushrooms, parsley, and two shalots chopped fine, and season with a little cayenne and grated nutmeg; fry the whole on a moderate fire, turning the scollops over when lightly browned on one side. When they are done, drain off the grease, pour in some finished sturgeon sauce (No. 56), toss the whole together over the fire for three minutes, dish the scollops up in the form of a dome, garnish round with a border of crayfish tails, and serve.

1120. Cutlets Of Sturgeon, A La Bourguignotte

First steep the sturgeon as directed in the foregoing case; then, cut it up into heart-shaped fillets, about the size and rather thicker than fillets of fowls: stick the claw of a crayfish into the pointed end of each cutlet, and place them in a curved form in a sautapan with some clarified butter: season with pepper, salt, nutmeg, and a little lemon-juice. Fry the cutlets of a light-brown color on both sides ; pour off the grease, toss them in a little glaze, and dish them up in a close circle; fill the centre with some Bourguignotte ragout (No. 195), pour some of the sauce round the base, and serve.

1121. Fillets Of Salmon, A L'Aurore

Cut about two pounds of salmon into oval fillets; place these in a sautapan with some clarified butter, season with pepper, salt, a little chopped parsley, and lemon-juice; fry them over the stove-fire for five minutes, pour off nearly all the butter, and then mask each fillet with a thin coating of Allemande sauce (No. 7); rub eight hard-boiled yolks of eggs through a wire sieve, and spread this kind of vermicelli equally over all the fillets; then pass the hot salamander over them to deepen the color of the yolk of egg, dish the fillets up in a close circle, fill the centre with a ragout of mushrooms, small quenelles, and muscles, tossed in some Aurora sauce (No. 41), pour some of it round the base, and serve.