INGREDIENTS

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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