Sturgeon Grilled, Piquante Sauce

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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.

No. 218