Name: Sturgeon Stroganoff
Ingredients: 12 Mushrooms; 1/2 lb Butter; 1 ts Chopped shallots; 2 tb Paprika; 1/4 c White wine; 1 1/2 c Demi-glace; 6 tb Sour cream at room temp; 2 ts Lemon juice; 1 ds Tabasco sauce; Salt & pepper; 18 (2-oz) escalopes of sturgeon; Flour for dredging; 2 tb Cold sour cream; 2 tb Chopped parsley; 2 c Brown stock; 2 c Sauce espagnole; (both of above in separate recipes); 2 tb Madeira; Salt & pepper

Remember, (your child’s) behavior does not just spring forth uncaused. His behavior – the things he says and does – reflects his heart. If you are to really help him, you must be concerned with the attitudes of heart that drive his behavior. A change in behavior that does not stem from a change in heart is not commendable; it is condemnable. Is it not the hypocrisy that Jesus condemned in the Pharisees? In Matthew 15, Jesus denounces the Pharisees who honored Him with their lips while their hearts were far from Him. Jesus censures them as people who wash the outside of the cup while the inside is still unclean. Yet this is what we often do in child-rearing. We demand changed behavior and never address the heart that drives the behavior.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	American	Seafood	6	Servings

INGREDIENTS

12		Mushrooms
1/2	lb	Butter
1	ts	Chopped shallots
2	tb	Paprika
1/4	c	White wine
1 1/2	c	Demi-glace
6	tb	Sour cream at room temp
2	ts	Lemon juice
1	ds	Tabasco sauce
		Salt & pepper
18		(2-oz) escalopes of sturgeon
		Flour for dredging
2	tb	Cold sour cream
2	tb	Chopped parsley
2	c	Brown stock
2	c	Sauce espagnole
		(both of above in separate recipes)
2	tb	Madeira
		Salt & pepper

INSTRUCTIONS

DEMI-GLACE
Remove stems from mushrooms, reserve caps. Chop stems. Melt 2 tbs. butter
in saucepan. Add shallots & chopped mushroom stems. Saute 5 min. but don't
allow shallots to brown. Add paprika, mix well. Add white wine, reduce by
half. Add Demi-Glace, simmer 20 min. Using wire whisk, mix 1 tbs. of sauce
w/ room temperature sour cream in stainless steel bowl. Add mixture back to
remaining sauce. Add 1 tsp. lemon juice & dash of Tabasco. Mix well, pass
through fine sieve. Correct seasonings, keep warm. Slice 6 mushroom caps.
Flute the remaining 6 & set aside. Saute sliced mushroom caps in 1 tbs.
butter 3 min. Strain off liquid & add mushrooms to sauce. To cook fluted
mushroom caps, place them in a pot w/ 1 cup water & 1 tsp. lemon juice.
Bring to boil. Remove from heat,let stand 5 min. Drain. Season sturgeon w/
salt, pepper, & paprika to taste.Dredge in flour & shake off excess. Melt 4
tbs. butter in large saute pan until hot but not brown. Saute sturgeon 2
min. Turn over,cook 1 more min. on other side. Repeat until all sturgeon is
cooked using more butter as needed. Arrange sturgeon on individual plates,
three slices on each, overlapping in a semi-circle. Place fluted mushrooms
at center of circle. Pour sauce over dish & place 1 tsp. cold sour cream on
top. Garnish w/ chopped parsley & serve. DEMI-GLACE: Mix Brown Stock &
Sauce Espagnole together. Bring to boil & simmer until reduced to 2 cups.
Add Madeira & check seasonings.
THE OYSTER BAR
GRAND CENTRAL STATION;MANHATTAN
WINE: DURNEY CHENIN BLANC, 1981
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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