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Sturgeon, Blanquette of, with Peas

If you have any sturgeon left that is still very fresh, make a blanquette with peas, which, not requiring to be highly seasoned, will admit only of fish which is extremely sweet. After having simmered the peas as they are always prepared for the second course, take three spoonfuls of sauce tournee, and reduce it with four spoonfuls of the peas, adding a very small bit of sugar. When your sauce is very thick, put to it a thickening of two yolks of eggs, then put the sturgeon to it, and serve either in a vol-au-vent, or in a border of potatoes. Observe that in this dish the seasoning must be very mild.