Sturgeon à la Bourguignotte is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of boiled sturgeon served with caryfish, quenelles of whiting and Bourguignotte sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Sturgeon à la Bourguignotte.
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This is a classic recipe for a Victorian version of Sturgeon à la Bourguignotte that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 216.—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.
Pare the skin from the sturgeon with a sharp knife then tie into shape with butcher's twine. Place in a large pan along with the carrots, onion, bayleaf, thyme, parsley, vinegar and cloves and season to taste with salt and ground mace. Pour over the vinegar then add just enough water to cover the fish.
Bring to a boil and continue to boil gently for between 40 and 60 minutes, or until he fish is cooked through and flakes easily with a fork. When done, drain the fish then arrange on a warmed serving plate. Garnish with alternating whiting quenelles and boiled crayfish, pour over some Bourguignotte sauce an serve.
