433. Sturgeon A La Genoise

Prepare the sturgeon as in either of the foregoing instances, and after having glazed and dished it up, pour some Genoise sauce No. 30) round it; garnish with a border of large crayfish, and serve.

434. Sturgeon A La Dauphine

Pare off the whole of the skin of a prime cut of sturgeon, weighing about 8 lbs.; garnish the inside to its full extent with some quenelle force-meat of whiting, mixed with some, chopped and simmered fine herbs; wrap the sturgeon in thin layers of bacon-secured on with string; set the sturgeon to braize in some wine mirepoix; when done, drain it and put it to cool in the larder, after which cover it well over - first divesting it of the bacon, etc, - with a coating of stiffly-reduced Allemande sauce, and when the sauce has cooled upon the fish, bread-crumb it in the usual manner, drop a little clarified butter over it through a straining-spoon, put it on a drainer into a deep baking-dish, and set it in the oven to be baked of a light color. Then place it on a dish, sauce with Sturgeon sauce (No. 56), garnish with an outer row of quenelles of gurnets, mixed with some chopped and blanched parsley, and garnish the inner circle with alternate groups of thin scollops of lobster (tossed in a little lobster-coral butter, to render them of a bright scarlet color), and some button mushrooms and scollops of gurnets tossed in a spoonful of Bechamel sauce. Stick on four ornamental Atelets, or silver skewers, garnished each with a large truffle, quenelle, crayfish, and mushroom.

435. Sturgeon A La Perigord

Prepare the sturgeon as in the preceding case, but instead of bread-crumbing it, glaze and dish it up ; sauce it with a good Perigueux sauce (No. 23), in which has been mixed some of its own liquor boiled down to glaze, a pat of anchovy butter, and a little lemon-juice; gar nish with a border of truffle croustades made as follows: -

Choose a dozen or eighteen large truffles of equal size, boil them in some wine mirepoix, cut a piece from the top, of the thickness of a penny piece, scoop out the inside of the truffles, and cut the produce into thin scollops, which after mixing with a little of the sauce, replace in the truffles; cover them with some small fillets of soles contises with some red tongue, and turned round in the shapes and size of half-a-crown piece, and simmered in a little butter. Send up some of the sauce to table in a boat.

436. Sturgeon A La Bourguignotte

Stuff and braize the sturgeon according to the foregoing directions, trim, glaze, and dish it up; then pour some Bourguignotte sauce (No. 28) round it, garnish with groups of mushrooms, glazed button-onions, small quenelles, and crayfish tails.

Send some of the sauce to table in a boat.

437. Sturgeon A L'Lndienne

Braize the sturgeon in some wine mirepoix, take about a pint of the liquor, reduce and mix it in some Indian curry sauce (No. 47) prepared for the purpose, add a pat of anchovy butter, and some lemon-juice, sauce the sturgeon, and garnish it round with a border of rice croustades, filled with curried prawns or shrimps; ornament it with four Atelets - each garnished with a large crayfish, a contise fillet of sole, and a fine smelt, fried : the smelt here alluded to must be trussed previously to its being fried, and the point of a skewer run through its tail and eyes, and again through the centre of the body, also through the fillet of sole, and the large crayfish. Send up, as usual in such cases, some of the sauce in a boat.