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Sterlet

The sterlet is a much-esteemed fresh-water fish, which is found chiefly in Russian rivers. It somewhat resembles a sturgeon, although much smaller in size. It should be very fresh when it is to be cooked. There is a gristle which extends from the head to the belly and holds the roe; this should be cut or taken out before cooking, as it causes the fish to curl up, and the roe, which is highly esteemed, may be cooked separately. The fish may be cooked in the following manner. Cover the sterlet with a well-buttered paper, and place it in a fish-kettle with sufficient white wine, or cider, or champagne, to half cover it. Put on the fire to simmer gently until tender. Take it out; add a little Espagnole sauce to the liquor, and let it reduce. Garnish the fish with olives, truffles, foie gras, etc., serve the sauce in a tureen, and quarters of lemons on a separate plate. Sterlet may also be coked in white wine flavoured with cucumber rind, and dished up with sliced cucumber as a garnish; the sauce being made from the liquor in which the fish is cooked. Cost, uncertain.