Recipe or source entry
Sturgeon Grilled, Piquante Sauce
Procure a slice of tender sturgeon about an inch thick, rub it over with a little salad-oil, season with pepper and salt, and broil it over a clear fire until done on both sides ; place it on its dish, and pour over it some piquante sauce, No. 22, in which there has been incorporated one ounce of fresh butter and a little anchovy.
Note.—Grilled or boiled sturgeon may also be served in every variety and fashion of dressing indicated for the preparation of salmon.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/sturgeon-piquante.html- Legacy revision
8531e8373e9b- Source checksum
b4840f1dcb6a9a187edd7272e2dd7879122e696cb090ed7a34a8fd69177333d8- Legacy text checksum
677599c4d8f6053fd9b4a5b6ad05d553df86b8d3be7c96954da239bccb17c15f
Cite this page
Sturgeon Grilled, Piquante Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/sturgeon-piquante.html