Recipe or source entry
Sturgeon a la Bourguignotte
Boil a piece of sturgeon, large or small, according to directions in No. 215, and having dished it up, pour over it some bourguignotte sauce, No. 60.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/sturgeon-bourg.html- Legacy revision
8531e8373e9b- Source checksum
676e23ac5da4545917652bdf8ce7118886053f7b74151c05ee5d6b13c1d47fbf- Legacy text checksum
95c14ccd0f365b438322bcd540fa16b6f617ce423d93ec4871a4b6506dbe0480
Cite this page
Sturgeon a la Bourguignotte. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/sturgeon-bourg.html