Sturgeon à la Cardinal is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of boiled sturgeon served with crayfish, quenelles of whiting and cardinal sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Sturgeon à la Cardinal.
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This is a classic recipe for a Victorian version of Sturgeon à la Cardinal 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. 215.—STURGEON A LA CARDINAL
Procure about two pounds of sturgeon, remove the skin with a sharp knife, tie the piece of fish round neatly into shape with string, and place it in a stewpan with sliced carrot and onion, bay-leaf, thyme and parsley, a glass of vinegar, four cloves, salt, and a bit of mace, and water enough to cover the fish; set this to boil gently until the sturgeon is done, which will take more or less time according to the size and age of the sturgeon from which the piece has been cut. When done, dish up the sturgeon, garnish with a border of quenelles or whiting, and crayfish, placed alternately round it; sauce it over with cardinal sauce, No. 62, and serve. Note—To save expense, the garnish may be dispensed with, and the sauce only used.
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 cardinal sauce an serve.
