Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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STURGEON, BLANQUETTE OF (a la Paysanne)

When you have some roasted sturgeon returned, keep it to make a blanquette. Pare nicely some round pieces the size of half a crown, and put them into a sauce a blanquette, to which add a little chopped parsley and the juice of a lemon. This blanquette is sent to table like all others in a vol-au-vent, or a casserole, with rice, etc.

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