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STURGEON, BOILED (M. Ude's way)

Boil the sturgeon in salt and water. When it is done, drain, and mask or cover it with the following sauce. Reduce in a small stewpan four spoonfuls of elder vinegar. When it is half reduced, put in six spoonfuls of veloute, or rather a quantity proportionate to the size of the fish, and half a spoonful of cavice; thicken the sauce with three yolks of eggs, and add a quarter of a pound of butter and some salt and pepper. Work this sauce well; drain the fish, and cover it with the sauce. In order to keep it thick and white, mix with it a little thick cream.