GEON A LA FRANCAISE

Skin and clean a five-pound cut of sturgeon, and tie into shape
with strings. Put into a buttered saucepan with sliced carrots
and onions, a bunch of parsley, three blades of mace, three cloves
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of garlic, and salt and pepper to season. Add red wine and white
stock in equal parts to cover. Simmer until done, drain, and keep
warm. Take enough of the strained liquid to make a sauce, and
thicken with butter and flour cooked together. Take from the fire,
add a tablespoonful of anchovy essence, a dash of paprika, two
tablespoonfuls of butter, and the juice of a lemon. Pour over the
fish and serve.

STURGEON A LA NORMANDY

Remove the skin from a five-pound cut of sturgeon, cover with thin
slices of salt pork, and tie into shape with a string. Put into
a saucepan with sliced vegetables, two tablespoonfuls of butter,
one cupful of white wine, two cupfuls of white stock, a little
oyster or mussel liquor, and salt and sweet herbs to season. Cover
and cook slowly for an hour, basting with the liquid frequently.
When done, drain the fish, and keep warm. Strain the liquid, skim
off the fat, thicken with a tablespoonful each of butter and flour
cooked together, take from the fire, add the yolks of four eggs
beaten with the juice of a lemon, and two tablespoonfuls of butter
in small bits. Take the pork off the sturgeon, pour the sauce over,
and serve.

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STURGEON A LA RUSSE

Soak two pounds of sturgeon in salted water to cover for ten or
twelve hours. Drain and marinate in vinegar for an hour. Put it
into a fish-kettle with boiling water to cover, adding two onions,
a bunch of sweet herbs, and a little salt. When nearly done drain,
dredge with flour, and brown in the oven, basting with melted butter.
Bone and skin two anchovies and put them into a saucepan with a
wineglassful of white wine, a small onion, a bit of lemon-peel,
and a cupful of stock. Boil for five minutes, strain, thicken with
flour and butter cooked together, take from the fire, add two
tablespoonfuls of cream, and pour over the fish, or serve separately.

STEWED STURGEON--I

Marinate slices of sturgeon in vinegar for ten minutes. Drain,
dry, dredge with flour, and fry brown in hot fat. Add enough veal
stock to cover the fish, and a wineglassful of Madeira; cover and
simmer for an hour. Add a tablespoonful of capers and serve.

STEWED STURGEON--II

Cut sturgeon steaks into small pieces and
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parboil for