Home › The Principles of Cookery › Sturgeon Cutlets

Sturgeon Cutlets

Cut the sturgeon into slices a quarter of an inch thick. Wash these, dry them in a cloth, flour them, and dip them into egg and seasoned bread-crumbs. Fry in hot fat until they are nicely browned on both sides, drain them, and serve with piquant or tomato sauce. Time to fry, ten to fifteen minutes.