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Sturgeon, Croquettes Of

Sturgeon is a fish absolutely resembling veal, and when fresh is as white as very fine veal; when red, nothing can be done with it. If there is any returned of a very good white, but not sufficient to make a croquette, make it into small timbales. Cut the sturgeon into dice, and put them into a sauce similar to that mentioned in TIMBALES OF TURBOT (see TURBOT). After having cut enough fish into dice to make the croquettes, take some bechamel, and mushrooms cut into dice, to which add a small lump of butter, salt, etc., and put the fish into that sauce. Let them cool, and then dip them into crumbs of bread, as described for other croquettes. Fry them of a good colour, and serve some fried parsley in the centre of the dish.