Fricandeau d'Esturgeon (Sturgeon Fricandeau)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sturgeon
- Any garnish suited to the ordinary fricandeau
- Black olives
Instructions
- Treat the sturgeon exactly as for the ordinary fricandeau.
- Accompany it with any of the garnishes that suit the ordinary fricandeau, or with garnishes of black olives, stuffed green olives, and so on.