Sturgeon Fricandeau, with Sorrel or with Green Peas

Cut a fillet of sturgeon from the middle part of the fish; remove the skin, pare, and if too thick, split it in two without detaching the parts; flatten down the meat and lard it the same as for a veal fricandeau, then season. Line a flat saucepan with fragments of fat pork, minced roots and onions, lay the fricandeau on top, and moisten to half its height with some veal blond stock (No. 423); set the saucepan on a moderate fire and let the liquid fall very slowly to a glaze, then moisten it once more, and again reduce it to a glaze, and finish the cooking by adding a very little broth at a time, while basting it constantly; finally glaze the fricandeau in the oven. Drain, dress it on a dish, pour its own stock over after straining and skimming it. Serve a separate garnishing of either sorrel or green peas.