Esturgeon Au Court-bouillon. Sturgeon Plain Boiled

Boil the Sturgeon as is customary under this Direction of Court-Bouillon, viz. just as much Liquid as will do between boiling and stewing; put to this tame Broth, Butter, a little Vinegar and white Wine, all sorts of sweet Herbs, bits of Carrots, slices of Onions, whole Pepper and Salt, according to the bigness of the Fish. If a whole one, when properly cleaned, stuff it with all sorts of sweet Herbs chopped, Pepper and Salt, all mixed with good Butter, and serve upon a Napkin garnished with green Parsley: Serve what Sauces you think proper in Boats, such as Anchovies, Capers, or relishing Ravi-gotte, etc. etc.

Esturgeon A Differentes Sauces En Gras Et En Maigre, Sturgeon With Different Sauces, Gras Or Meagre

For Meagre, lard it with Anchovies, and braze it in white Wine, with a good bit of Butter, some Fishbroth, (or any Meagre broth) all sorts of sweet Herbs, two Cloves, Pepper and Salt. - For Gras, lard it with Ham and larding Bacon, and braze it with slices of Veal and Lard in white Wine, good Broth, and the same Seasoning: Serve with what Sauce you think proper, Esturgeon a la Broche en Gras & en Maigre. Sturgeon roasted, Gras or Meagre.

Lard The Sturgeon With Lard And Ham: For Meagre With Eel And Anchovies

Prepare a Liquid for basting it after this manner; put a good bit of Butter into a Sauce-pan, with chopped Parsley, green Shallots, one Clove of Garlick, Thyme, Laurel, Basil, and a few glasses of white Wine boiled together about a quarter of an Hour; baste the Sturgeon with this all the time it is roasting: When done, serve with Acid Sauce, Gras or Meagre, or with any Ragout you think proper. See Acid Sauce.

Esturgeon a la Mayence, Sturgeon, larded with Ham, Lard the Sturgeon with fresh Westphalia Ham, fat and lean cut together; wrap it up in Paper, and roast it as the former, basting it with Butter, Make a Sauce after this manner; soak one or two slices of Veal and Ham on the Fire some time, with bits of Carrots, Parsley-roots, slices of Onions, two Shallots, and two Cloves; when it begins to catch at bottom, put to it a pint of white Wine, and a few spoonfuls of good Cullis, with whole Pepper and a little Salt; sim-mer it about half an hour, and reduce it to the Con-sistence of a pretty thick Sauce; skim it, sift it, add a good Lemon Squeeze, and serve upon the Sturgeon.

N. B. Westphalia Hams are called in France Jambons deMayence.

Esturgeon A La Bonne-femme. Sturgeon The Good Housewife's Fashion

Marinate a thin slice of Sturgeon in Oil, with all sorts of sweet Herbs chopped, coarse Pepper and Salt; broil it on a Gridiron to three parts; then put it on the Table-dish, with a glass of white Wine, chopped Parsley, Chibbol, Mushrooms, and a good bit of Butter,; simmer it about half an hour, and when ready to serve, add a Lemon Squeeze, and sift fine Bread Crumbs over it.

Esturgeon Grille. Broiled Sturgeon

Marinate thin slices of Sturgeon in Oil, with chopped Mushrooms, Parsley, Shallots, a little Basil, coarse Pepper and Salt; let it marinate about an hour; then roll each piece in Bread Crumbs, and broil slowly, basting with the remainder of the Marinade: Serve with a clear sharp Sauce under them. You may also serve them without Sauce, only adding a Squeeze of Lemon on each piece.

Esturgeon d la Salute Menehoult, en Gras & en Maigre. Sturgeon St. Menehoult, both ways. Take a thick slice of Sturgeon: For Gras, lard it through and through with larding Bacon, seasoned With Pepper, Salt, and fine Spices, as for Dobe, formerly directed; braze it with slices of Lard, bits of Roots, slices of Onions in a moderate quantity, and a faggot of sweet Herbs; adding half white Wine and half Milk, sufficient to keep it from burning, with whole Pepper and Salt. For Meagre, lard it with Anchovies well soaked, (or do it without larding); braze it with white Wine and Milk, a good nourishing quantity of Butter, and all the above seasoning: When done, skim the Fat off the Braze, beat it up with two or three Yolks of Eggs, and thicken it on the Fire a little while; then bathe the Sturgeon with it, and strew it with Bread Crumbs, baste it with a little melted Butter, and put it in the Oven to take a good colour, or under a Brazing-pan-cover, or with a Salamander: Serve it with Sauce Remoulade in a Sauce-boat. Sec Sauce Articles.