eaten yolk of an egg, and enough cold water
to make a very stiff paste. Roll the paste very thin and cut into
pieces large enough to wrap fillets of sole, which have been seasoned
with pepper and salt, and lemon-juice. Fry in deep fat and serve
with Tartar Sauce.

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TWENTY-FIVE WAYS TO COOK STURGEON

BOILED STURGEON--I

Cover a cut of sturgeon with salted and acidulated water. Add an
onion, six cloves, a slice of carrot, three bay-leaves, a small
bunch of parsley, and a cupful of wine. Simmer slowly until done,
drain, and serve with some of the cooking liquor thickened with
flour, browned in butter.

BOILED STURGEON--II

Boil the fish in court bouillon and serve with Drawn-Butter Sauce.

BROILED STURGEON STEAKS--I

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season
with salt and pepper, and broil. Serve with melted butter or Maitre
d'Hotel Sauce.

BROILED STURGEON STEAKS--II

Skin and soak for an hour in cold salted
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water. Drain, wipe dry, and soak for an hour in a marinade of oil and
vinegar. Drain and broil. Serve with melted butter and lemon-juice.

BROILED STURGEON STEAKS--III

Skin the steaks and soak in cold, salted water for an hour, drain,
season, and broil, basting with melted butter as required. Season
with melted butter and garnish with lemon quarters and parsley.
Or, brown a tablespoonful of flour in butter, add half a cupful of
cold water and cook until thick, stirring constantly. Season with
salt, lemon-juice, and Worcestershire Sauce, or anchovy essence.
Bring to the boil, pour over the fish, and serve.

FRIED STURGEON--I

Parboil slices of sturgeon in milk for fifteen minutes, drain, dip
in beaten egg, then in seasoned flour, and fry brown in butter.

FRIED STURGEON--II

Cut the fish into cutlets, dredge with flour, dip into egg and
crumbs, and saute in a frying-pan. Drain off the fat, add a little
flour and cook to a smooth paste. Add boiling water to make a sauce,
and cook until thick, stirring constantly. Season with grated onion,
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pepper and salt and sweet herbs. Reheat the fish in the sauce,
squeeze in the juice of half a lemon, and serve.

FRIED STURGEON--III

Cut sturgeon steaks into small cutlets. Dip into egg and crumbs,
fry in fat to cover, and serve with any preferred sauce.

BAKED STURGEON--I

Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
cover with a marinade of oil and vinegar, and let st